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Country Recipe – Hearty Venison Stew and Creamy Mash

While spring is on the way, the winter weather is still upon us meaning there’s still time to enjoy some wonderfully hearty food. Whether you’ve been out in the wind and rain to partake in your favourite country pursuits this winter, or are simply in search of a warming recipe that the whole family will love, our hearty venison stew and creamy mash will undoubtedly do the job! Not only is this two-part recipe super easy to follow, but venison is also one of the leanest meats available, making it a healthy as well as a hearty option!

Someone stirring a pot of venison stew with a wooden spoon.


Venison Stew:

  • 900g venison (cubed)
  • 6 slices bacon (chopped)
  • 3 carrots (sliced)
  • 340g white onions (sliced)
  • 85g celery (finely chopped)
  • 510g mushrooms (washed)
  • 2 tsp dried parsley 
  • ½ tsp dried thyme
  • ¼ tsp dried crushed rosemary
  • 1 tbsp all-purpose flour
  • 1 tsp tomato paste
  • 255ml beef stock
  • 340ml dry red wine
  • ¾ tsp salt
  • ½ tsp ground black pepper

Creamy Mash:

  • 1.5 kg floury potatoes (peeled and chopped)
  • 125ml semi-skimmed milk
  • 4 tbsp crèmefraiche
  • 1 tbsp butter
  • Salt
  • Ground black pepper

Method – Venison Stew:

While you’ll have carried out most of the hard work already by cubing, chopping and slicing your ingredients, there’s still a solid method to making the perfect hearty venison stew which begins a whole eight hours before cooking it!

Start by popping the venison, carrots, onions, celery, herbs, salt and pepper into a glass bowl, stewing pot or casserole dish. Then pour the beef stock and dry red wine over the mixture and leave it to marinate for around eight hours or, if preferred, overnight before cooking.

Once your mixture has soaked through, use a large sieve to drain off the liquid marinade; place in a container and pop it in the fridge as you’ll need it later to help bring out that wonderfully intense venison flavour!

Next, take a large saucepan and place over high heat. Take your chopped bacon and scatter it into the saucepan, allowing it to cook until it’s slightly brown and crispy. Then, pop your bacon onto a kitchen roll-lined plate to allow the leftover grease to absorb. 

Following this, separate the venison from the vegetables using two bowls. Then, using the same saucepan as you fried your bacon in, pour in the onions, carrots and celery and sauté them for around five minutes until the vegetables are soft. Remove them from the saucepan and return them to the bowl using a slotted spoon.

Once you have transferred all of your veggies, it’s time to cook the venison. To do this, scatter your venison chunks into the same saucepan and coat them in flour. This will enable them to brown nicely in the leftover bacon grease while soaking up all that lovely meaty flavour! When they are cooked through, spoon in the tomato paste and leave the mixture to cook for another minute or so.

Chunks of venison frying in oil in a metal frying pan.

Next, combine all of your ingredients by adding the vegetables, bacon and mushrooms to the cooked venison, not forgetting to pour in the liquid marinade you reserved earlier. Pop a lid on to your saucepan and allow the mixture to cook slowly over medium heat for between 45 minutes and an hour. To test whether the stew is ready, use a spoon to gauge whether the meat and vegetables are tender, and the sauce has begun to thicken. 

Method – Creamy Mash:

To create the perfect creamy mash to accompany your hearty venison stew, start by adding your potatoes to a large saucepan of boiling water. Leave them to boil for 15-20 minutes, until they are soft. Then, use a colander to drain the potatoes, placing them back in the saucepan over low heat for another minute or so to soak up any excess moisture and allow them dry. 

Some potatoes on tea towel in front of a large metal saucepan.

Next, combine the milk and butter in a small pan and leave to melt for around two minutes over medium heat. Then, take the pan off of the heat and pour in the potatoes; mash the mixture together using a potato masher or an electric whisk. Finally, spoon in your crème fraiche and beat the mixture together using a wooden spoon until it is light and creamy. Add that extra flavour by seasoning with salt and pepper before serving alongside your gorgeous meaty stew! 

Will you be trying our hearty venison stew and creamy mash recipe to warm up this February? If so, get in touch on our social media channels to let us know how you got on with making it! Alternatively, if you’d like to discover more great recipes ranging from the ultimate blackberry crumble to succulent one-tray roast quail, visit our blog before browsing our high-quality range of men, women and kids county clothing today!