Delicious and full of flavours venison stew, with carrots, porcini mushrooms, chestnuts, red wine and fresh herbs – rosemary and thyme.
To prepare this stew, we used very lean venison leg (shoulder is also good). The meat doesn’t need to be marinated prior to cooking, it’s enough to remove any excess fat if there’s any as venison is usually very lean.
It usually takes 1,5 to 2 hours to cook this stew in an oven, it depends on the quality of the meat. Once cooked, the meat should be very soft and aromatic.
Tastes great when served with butter wilted kale and crusty wholegrain bread. Enjoy!
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- 500 g diced venison (leg or shoulder)
- 2 large shallots, peeled and halved
- 2 carrots, peeled and sliced
- 200 ml dry red wine
- 40 g dried porcini mushrooms
- 200 g chestnuts, cooked and sliced
- 300 ml vegetable stock
- 3 rosemary stalks
- 3 thyme stalks
- 1 tbsp plain flour
- 1 tbsp butter
- sea salt and freshly ground pepper
- Soak the mushrooms in 200 ml of hot water for 10 minutes.
- Put the venison in a large mixing bowl, add the flour, season with salt and mix well to coat.
- Heat the butter in a large frying pan, add the venison and cook for 5 - 6 minutes, stirring from time to time, until golden - brown. Add the shallots and cook for 2 more minutes, until softened.
- Preheat the oven to 150°C.
- Transfer the venison and shallots into a casserole dish, add the carrots, pour in the wine and stock, add the chestnuts and mushrooms, stir couple of times to mix the ingredients (make sure that all ingredients are covered with stock and wine) and place the rosemary and thyme on top.
- Cover with a lid and cook in the oven for 1,5 - 2 hours, until the meat is tender.
- Once cooked discard the thyme and rosemary stalks, season with salt and pepper and transfer to serving plates.
- Serve with butter wilted kale and fresh bread.
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All recipes on this website have been cooked, tasted and rated. Cooking times may vary depending on appliance. All ratings are subject to individual taste.