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Venison Stew

Preparation: 15 mins

Cooking: 60 mins

Serves 4, costs under £7.00


  • 1 Pack Venison (400g) (diced)
  • 2 Tablespoons Vegetable Oil (20g)
  • 2 Onions (300g) (medium sized)
  • 1 Garlic Clove (3g)
  • 2 Tablespoons Worcestershire Sauce (30g)
  • 2 Teaspoons Dried Thyme (2g)
  • 1 Bay Leaf (1g)
  • ½ Pint Water (300ml)
  • 3 Potatoes (600g) (large sized)
  • ½ Swede (300g)
  • 2 Parsnip (280g)
  • 2 Carrots (160g) (medium sized)
  • 1 Tablespoon Plain Flour (30g) (heaped tablespoon)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.



  1. In a large pan heat the oil and then add venison until it turns brown.
  2. Peel and dice the onions and garlic and add to the pan and fry for another 5 minutes. 
  3. Peel and dice the swede, carrots, parsnips and potatoes. Add Worcestershire sauce, thyme and bay leaf along with vegetables and water to the pan.
  4. Bring the pan to the boil then reduce the heat and cover a lid, simmering until the vegetables are tender.
  5. Mix the flour with 2 tablespoons of water then stir into the pan to thicken the stew.
  6. Remove the bay leaf before serving.

Nutritional Information