Jamie Oliver Venison Stew

There’s something about a long-simmered stew that just… anchors you. This Jamie Oliver venison stew—yeah, that’s the one—isn’t about flashy presentation or trendy ingredients. It’s about warmth. About that deep, woodsy aroma that creeps out of the kitchen and makes people wander in asking, “What is that smell?”

Venison’s not your everyday meat. It’s gamey in a way that feels honest, like something with a story. I made this last winter. One of those gray days that settles in your bones. We ate it by candlelight, not for ambiance but because the power kept flickering. Made it better somehow. (inspired by Jamie Oliver)

Ingredients You’ll Need:

Stew stuff:

• 4 tablespoons of plain flour
• 800 grams (about 1.75 lbs) of stewing venison, in rough, 2cm-ish chunks
• A good glug of olive oil
• 2 onions, peeled, hacked into biggish pieces
• 3 carrots, peeled and chopped like you mean it
• 2 celery sticks, same deal—rough and ready
• 1 tablespoon juniper berries, smashed up in a mortar
• A couple sprigs rosemary, stripped and chopped
• A knob of butter (the size of your thumb maybe)
• 6 sprigs flat-leaf parsley, stalks and leaves separated
• 2 beef stock cubes (I used organic. Use what you’ve got.)
• 600 grams (1.3 lbs or so) new potatoes, scrubbed and halved if chunky
• 1 garlic clove, finely chopped

How To Make Jamie Oliver Venison Stew

1. Start with the meat. I dumped a couple tablespoons of flour onto the board, salted and peppered it, then tossed the venison chunks through until they were all dusty. Like dredging fossils out of dust.
2. Heat up your biggest pan. Get it hot. Then in goes the olive oil, followed by the meat. Sizzle. That’s what you’re after. Don’t crowd the pan. Work in batches if you need to. You want color. That caramelized, toasty edge. Not steamed sadness.
3. Once it’s browned? Toss in the onions, carrots, and celery. Stir them around. Let them pick up the flavor left by the meat.
4. Now add the juniper, rosemary, and butter. Maybe a splash of water too. Stir. Cover. Let it sit for about five minutes. It’ll soften and mingle in there. Not cooking, exactly. More like blending. You’ll smell it.
5. Lid off. Let things start to fry again. The veg will darken a bit. Stir when you remember. Chop the parsley stalks while that’s going on.
6. Add those stalks, then the rest of the flour and crumble in the stock cubes. Stir like you mean it.
7. Now add water. Enough to cover the lot by a couple of inches. Dump in the potatoes. Crank up the heat. Bring it to a boil. Then lower it. Let it settle into a gentle simmer. Lid slightly askew. Let it go. Two hours. Maybe more. You’ll know when it’s ready. The venison will give in completely. It won’t resist you.
8. While that’s bubbling away, smash the garlic with most of the parsley leaves, some sea salt, and black pepper. Turn it into a kind of paste. Not too smooth. Just… mashed and mixed.
9. Ten minutes before the end, stir in that garlicky green mess. It wakes everything up again. Like a twist of brightness in all that depth.
10. Serve it hot. Scatter the rest of the parsley over the top. Maybe bread on the side, if you’ve got some.

Why I Love This Recipe

Because I didn’t expect it to be this good. Because my partner asked for seconds. Because the leftovers made a weird Tuesday feel special. There’s something clever about how simple it is. And it’s got that kind of honesty you can’t fake. Real food. No pretense.

Recipe Tips

• Don’t skip the flour coating—it gives you a richer, thicker stew in the end.
• Venison needs time. Don’t rush it. Give it the full two hours. Maybe even more.
• Juniper isn’t optional. It’s what makes the whole thing sing.
• Parsley paste at the end? Game changer. Don’t add it early, or it’ll vanish.
• Leftovers are gold. It’s better the next day. Like stew magic.

How To Store This Jamie Oliver Venison Stew

• In the fridge: Airtight container. You’re good for about three days. It only gets deeper in flavor.
• Freezer: Yup. Pack it in portions. Three months easy. Label it. Otherwise, who knows what that frozen block is next time.
• Reheating: Oven? 350 Fahrenheit. Covered dish. 25, maybe 30 minutes. Microwave? High for 2–3 minutes. Stir halfway through. Stovetop? Low and slow. Stir it so it doesn’t stick. You want gentle heat.

People Ask Me This Stuff All the Time:

Can I make it ahead?
Absolutely. It gets better overnight. Like, way better.

Don’t have juniper? What then?
Okay, weird trick—tiny splash of gin. It’s got that piney kick. Or just skip it. Still good. Just different.

Slow cooker—yes or no?
Yes. Brown everything first. Then low and slow for 6 to 8 hours.

What kind of venison?
Shoulder’s great. So is leg. Anything tough enough to melt down over time.

Fresh rosemary’s not around. Now what?
Dried will do. Maybe a teaspoon. Crushed a little. Not ideal, but it works.

Nutritional Rough Stuff (per person-ish):

• Calories: 373
• Carbs: 34.5g
• Protein: 34.1g
• Fat: 10.9g
• Sugar: 8.3g
• Fibre: 3.5g
• Sodium: 1.99g

Try More Recipe:

• Jamie Oliver Sausage Cassoulet
• Jamie Oliver Kipper Kedgeree
• Jamie Oliver Crispy Pork Broccoli Noodles