Jamie Oliver Venison Stew is made with quality stewing venison, onions, carrots, celery, juniper berries, rosemary, butter, parsley, beef stock cubes, new potatoes, and garlic. This hearty Venison stew recipe creates a warm and comforting dinner that takes about 3 hours to prepare and can serve up to 6 people.
More Jamie Oliver Recipe:
🧡 Why You’ll Love This Venison Stew Recipe:
- Rich and Hearty Flavor: The combination of venison, juniper berries, and rosemary creates a deep, savory taste.
- Nutritious and Filling: Packed with vegetables and tender meat, this stew is both healthy and satisfying.
- Easy to Follow: The step-by-step instructions make it simple to prepare, even for beginners.
- Perfect for Cold Weather: This warm, comforting stew is ideal for chilly days and cozy evenings.
- Versatile Serving Options: It pairs well with various sides like crusty bread or mashed potatoes, making it a versatile meal.
🥩 Jamie Oliver Venison Stew Ingredients
- 4 tablespoons plain flour
- 800 g (about 1.75 lbs) quality stewing venison, cut into 2cm chunks
- Olive oil, as needed
- 2 onions, peeled and roughly chopped
- 3 carrots, peeled and roughly chopped
- 2 sticks celery, trimmed and roughly chopped
- 1 tablespoon juniper berries, crushed in a pestle and mortar
- 2 sprigs rosemary, leaves picked and chopped
- 1 knob butter
- 6 sprigs fresh flat-leaf parsley (stalks and leaves separated)
- 2 organic beef stock cubes
- 600 g (about 1.3 lbs) small new potatoes, scrubbed clean, larger ones halved
- 1 clove garlic, peeled and finely chopped
🍲 How To Make Jamie Oliver Venison Stew
- Prepare the Meat: First, dust a chopping board with 2 tablespoons of plain flour, a pinch of sea salt, and a pinch of black pepper. Then, toss the venison chunks in this mixture until they are well coated.
- Brown the Meat: Next, heat a large pan on high heat. Add a few tablespoons of olive oil to the pan, and then fry the venison for 3 minutes until it is browned.
- Add Vegetables: After browning the venison, add the chopped onions, carrots, and celery to the pan.
- Add Spices: Then, add the crushed juniper berries, chopped rosemary, and the knob of butter to the pan. Add a few tablespoons of water, stir well, and cover the pan. Let everything steam for 4 to 5 minutes to mix the flavors.
- Fry and Caramelize: After steaming, remove the lid so the meat and vegetables can start to fry. Stir occasionally for 5 to 10 minutes. Meanwhile, chop the parsley stalks finely.
- Add Parsley Stalks and Flour: Once the onions start to caramelize, add the chopped parsley stalks to the pan. Then, add the remaining 2 tablespoons of plain flour and the crumbled stock cubes. Stir everything together.
- Add Water: Pour in enough water to cover the mixture by a couple of inches. Set the parsley leaves aside for later.
- Simmer the Stew: Bring the stew to a boil (this takes about 10 minutes), then reduce the heat to medium-low and let it simmer. Add the potatoes and cook slowly for at least 2 hours with the lid slightly askew. The stew is ready when the meat is tender and falls apart easily. Check occasionally and add splashes of water if it looks too dry.
- Prepare the Garlic Paste: While the stew is simmering, chop the garlic with most of the parsley leaves, a teaspoon of sea salt, and half a teaspoon of black pepper into a chunky paste. Stir this paste into the stew during the last 10 minutes of cooking.
- Serve: Finally, chop the remaining parsley leaves and sprinkle them over the stew before serving. Serve the stew hot.
💭 Recipe Tips:
- Use Quality Venison: Ensure your venison is fresh and of high quality for the best flavor.
- Properly Coat the Meat: Coat the venison chunks evenly with flour, salt, and pepper for a better sear and thicker stew.
- Don’t Rush the Browning: Brown the meat in batches to avoid overcrowding the pan, which ensures even caramelization and better flavor.
- Simmer Slowly: Cook the stew on low heat for at least 2 hours to tenderize the meat and allow flavors to meld.
- Add Garlic Paste at the End: Stir in the garlic and parsley paste during the last 10 minutes to maintain its fresh, vibrant flavor.
🥗 What To Serve With Venison Stew?
This tasty Venison Stew goes well with crusty bread, mashed potatoes, steamed green beans, and roasted Brussels sprouts. It also can be served with a fresh green salad, garlic bread, roasted carrots, and apple sauce for a tasty and filling meal.
🎚 How To Store Leftovers Venison Stew?
- Refrigerate: Store the venison stew in an airtight container and refrigerate for up to 3 days.
- Freeze: Place the stew in a freezer-safe container and freeze for up to 3 months.
🥵 How To Reheat Leftovers Venison Stew?
- In The Oven: Preheat the oven to 350°F (175°C). Place the stew in an oven-safe dish, cover with foil, and heat for 25-30 minutes until hot.
- In The Microwave: Place a portion of the stew in a microwave-safe bowl, cover, and heat on high for 2-3 minutes, stirring halfway through.
- On the Stove: Pour the stew into a saucepan and heat on medium-low, stirring occasionally, until warmed through.
FAQ’S
How Can I Make Sure The Venison Is Tender?
Brown the meat well and cook the stew on low heat for at least 2 hours to make the venison tender and flavorful.
What Should I Do If The Stew Is Too Thick?
If your stew is too thick, you can thin it out by adding a bit of water or beef broth. Stir well and let it simmer for a few more minutes to blend the flavors.
How Do I Prevent The Stew From Being Too Watery?
To prevent the stew from being too watery, make sure to coat the venison chunks well with flour before browning. If it’s still too watery, mix a tablespoon of flour with water to make a slurry and stir it into the stew. Let it cook for another 10-15 minutes.
More Jamie Oliver Recipe:
- Jamie Oliver Sausage Cassoulet
- Jamie Oliver Kipper Kedgeree
- Jamie Oliver Crispy Pork Broccoli Noodles
Jamie Oliver Venison Stew Nutrition Fact
- Calories: 373
- Fat: 10.9g
- Saturates: 3.7g
- Sugars: 8.3g
- Salt: 1.99g
- Protein: 34.1g
- Carbs: 34.5g
- Fibre: 3.5g
Jamie Oliver Venison Stew
Description
Jamie Oliver Venison Stew is made with quality stewing venison, onions, carrots, celery, juniper berries, rosemary, butter, parsley, beef stock cubes, new potatoes, and garlic. This hearty Venison stew recipe creates a warm and comforting dinner that takes about 3 hours to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the Meat: First, dust a chopping board with 2 tablespoons of plain flour, a pinch of sea salt, and a pinch of black pepper. Then, toss the venison chunks in this mixture until they are well coated.
- Brown the Meat: Next, heat a large pan on high heat. Add a few tablespoons of olive oil to the pan, and then fry the venison for 3 minutes until it is browned.
- Add Vegetables: After browning the venison, add the chopped onions, carrots, and celery to the pan.
- Add Spices: Then, add the crushed juniper berries, chopped rosemary, and the knob of butter to the pan. Add a few tablespoons of water, stir well, and cover the pan. Let everything steam for 4 to 5 minutes to mix the flavors.
- Fry and Caramelize: After steaming, remove the lid so the meat and vegetables can start to fry. Stir occasionally for 5 to 10 minutes. Meanwhile, chop the parsley stalks finely.
- Add Parsley Stalks and Flour: Once the onions start to caramelize, add the chopped parsley stalks to the pan. Then, add the remaining 2 tablespoons of plain flour and the crumbled stock cubes. Stir everything together.
- Add Water: Pour in enough water to cover the mixture by a couple of inches. Set the parsley leaves aside for later.
- Simmer the Stew: Bring the stew to a boil (this takes about 10 minutes), then reduce the heat to medium-low and let it simmer. Add the potatoes and cook slowly for at least 2 hours with the lid slightly askew. The stew is ready when the meat is tender and falls apart easily. Check occasionally and add splashes of water if it looks too dry.
- Prepare the Garlic Paste: While the stew is simmering, chop the garlic with most of the parsley leaves, a teaspoon of sea salt, and half a teaspoon of black pepper into a chunky paste. Stir this paste into the stew during the last 10 minutes of cooking.
- Serve: Finally, chop the remaining parsley leaves and sprinkle them over the stew before serving. Serve the stew hot.
Notes
- Use Quality Venison: Ensure your venison is fresh and of high quality for the best flavor.
- Properly Coat the Meat: Coat the venison chunks evenly with flour, salt, and pepper for a better sear and thicker stew.
- Don’t Rush the Browning: Brown the meat in batches to avoid overcrowding the pan, which ensures even caramelization and better flavor.
- Simmer Slowly: Cook the stew on low heat for at least 2 hours to tenderize the meat and allow flavors to meld.
- Add Garlic Paste at the End: Stir in the garlic and parsley paste during the last 10 minutes to maintain its fresh, vibrant flavor.
Jamie Oliver Venison Stew