How to cook venison? We have the answer!

Whenever you go to your local store, you always wander around the alleys and look for something different. When you find it, you start thinking about how you can cook it. If you don’t find the answer immediately you just say to yourself – “Ok, this is not for today” and you go to your favorite chicken, for example, and eat the same thing over and over again. It’s good to change your menu sometimes. You learn something new and next time when you go shopping, you have more options.

This happened to me, this last month. I went so many times to the “different meat” section, where they have duck, venison, quails, whole turkeys etc. and I always wanted to try them, but never did. One day I decided to start experimenting and I bought duck breast. It turned out to be amazing and my attempt was successful. I cooked the duck breast with broccoli and cashew nuts and I topped it with brie cheese sauce. An absolute beauty. Check the recipe here.

But this time I went to the store, for something else. Something that is a bigger challenge – venison steak. It’s clearly a type ofΒ meat that needs more care and imagination.

The venison meatΒ has more protein than any other red meat, which means that it sates the appetite really well.

When I thought about how to cook it, I came to the idea that it should be a stew. It’s a strong piece of meat that needs to be slow cooked for around 2-3 hours.

It’s time for the recipe now. Read carefully and don’t miss any little detail.

Venison stew
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 500 gr venison
  • 200 gr baby potatoes
  • 200 gr carrots
  • 200 gr baby button mushrooms
  • 100 gr cherry tomatoes
  • 150 ml tomato sauce
  • 150 ml red wine
  • 150 ml water
  • 2 cloves of garlic
  • bay leaf, rosemary, thyme, salt, black pepper, red paprika
  • 20 ml honey
  • 50 gr all-purpose flourr
  1. In a cast iron pot, start by cooking the garlic in olive oil.
  2. Add the meat and the fresh herbs and brown the meat for 2-3 minutes.
  3. Season with salt and pepper.
  4. Then add all of the vegetables and the mushrooms, all of them cut in big pieces.
  5. Season again with salt and black pepper. Add some red paprika powder and some honey as well.
  6. Cook for another 5 minutes and then add the tomato sauce, the red wine and the water.
  7. Season one more time and put the lid on the pot.
  8. Let it boil for another 5 minutes, and then transfer it into the oven, set to 180 C, and leave it alone.
  9. After 2 hours and 45 minutes, take it out and mix in the flour, dissolved in some water, and stir nicely.
  10. Return it into the oven and let it bake without the lid for another 15-20 minutes.
  11. Now the sauce should be thick and the stew is ready.

It takes time, but it deserves all the effort that you put into its cooking.


The taste of the stew is amazing, all this flavors are a classical combination and you will never go wrong with them. The carrots have absorbed all of the flavors and they are my favorite part in the meal. The soft touch of the mushrooms, the strong taste of the potatoes and the tenderness of the meat – NO WORDS!


Bye bye food lovers. I hope you will cook this for your families one day. Make them speechless, please!

See you later πŸ™‚

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1 Comment

  • Reply
    Recipe of the week – Venison with root vegetable mash and red wine sauce
    January 14, 2015 at 19:01

    […] We are in love with this dish. It’s not the first time that we cook with venison. The last time we used it was for our venison stew. […]

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