My Venison Stew recipe

The colours are simply stunning in the fall and when the sun comes out it turns it all golden, what an amazing site. Love getting out there and enjoying this glorious transition. Not everyone feels that way; lots of people get a bit of the fall blues but the best remedy is resisting the need to hibernate and get out there. Meet some friends for coffee, check out the fall fashion, have a great meal and get the garden ready for winter by planting some bulbs.

With fall comes also the game season in Belgium and duck, pheasant and venison are some of my favourite ingredients to cook and of course eat.

Venison is a very lean meat so it requires very little extra to be delish but a stew is what I am craving so here is my easy 3 step fail proof recipe that will leave you wanting more…





Need to serve 2:

2 tablespoons flour

400gr quality stewing venison, cut in 3cm chunks

6 button onions, peeled

2 carrots, peeled, sliced

2 sprigs rosemary

4 bay leaves

1 knob of butter

1l beef stock

200ml red wine


  1. Season the stew meat with salt and pepper. Dust with flower. Heat butter in large casserole, saute the meat till browned.
  2.  Add onions, carrots, bay leaves, rosemary, wine and stock. Simmer, covered, for about 1 1/2 hours or until venison is tender.
  3. Serve with sweet potato mash.


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