Venison & Root Vegetable Stew

A great recipe to batch cook at the weekend so you can enjoy leftovers as a hearty weekday supper.

Serves: 8

Prep: 20 Minutes

Cook: 90 Minutes


  • 3 tbsp olive oil
  • 4 garlic cloves finely chopped
  • 1 small swede peeled and chopped  
  • 2 parsnips chopped               
  • 3 carrots chopped
  • 4 celery sticks chopped
  • 2 onions roughly chopped
  • 1kg cubed venison
  • 450ml dry red wine (we used Rioja)
  • 450ml beef stock
  • 4 tsp fresh or dried thyme
  • 1 bay leaf
  • Himalayan pink salt and freshly ground black pepper to taste


  1. Preheat the oven to 180°C/350°F/gas mark 4
  2. Heat 3 tbsp of the olive oil in a heavy duty casserole dish on a medium heat and add the garlic, swede, parsnips, carrots, celery and onions and cook for 4-5 minutes stirring occasionally, then turn the heat down.
  3. In a separate large pan heat the remaining olive oil on a high heat and add the cubed venison, stirring occasionally until browned.
  4. Add the browned venison to the casserole dish with the vegetables, season with salt and pepper and stir through.
  5. Add the stock and wine to pan you cooked the venison in and heat through a little before adding to the casserole dish along with the thyme, bay leaf, a little more seasoning and stir.
  6. Bring to a simmer before covering and placing the dish in the pre heated oven to cook for around 90 minutes or until the meat is cooked to your liking.
  7. Check the seasoning by tasting one more time and serve.