Venison Stew

Venison Stew Recipe

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Venison Stew Recipe

This classic, traditional, and easy venison stew is well known in our family and has always been a family favourite, even amongst the children. We are fortunate to live in a country where we have an abundance of venison.

We are spoilt for choice with venison varieties including Kudu and Springbok, Ostrich, and heck, even warthog gets a mention. It is hard to say which of these venison's are the most popular, but personally, I will say it goes down to Kudu, Springbok, and Ostrich.

There are distinct differences in the taste of the above-mentioned venison, and they all have different applications when it comes to recipes. Personally, I would recommend Springbok for this venison stew recipe, but any other venison should do the trick. Kudu venison is well known for sausage, droëwors (dried sausage), and biltong (jerky), and the same counts for Ostrich, except Ostrich meat, is also well known in stews, and other meat dishes.

Springbok is also a good choice of venison and works very well in this venison pie recipe, which is also one of our family favourite recipes.

Back to the venison stew recipe. It is popular throughout the country and you will most probably encounter the venison stew on the menu of quite a few restaurants, especially restaurants located in Game Reserves.

This venison stew recipe should be good for those who do not have the luxury of visiting any of these restaurants and taste just as good. Except, that you prepared it yourself. Your very own homemade venison stew recipe.

We are happy to share this venison stew recipe with our readers and would love to hear their feedback. Please let us know what you think of this recipe if you have tried it. We welcome any suggestions.

Thanks, and enjoy this recipe.

Welcome to The Cooking Cat, where my passion for cooking, creating recipes, and writing about food comes to life. Explore a collection of mouthwatering recipes, culinary adventures, and insightful articles that will tantalize your taste buds and inspire your culinary journey. But that's not all! I invite you to also visit my new website,, where I celebrate my achievements as a writer. It's there that I share captivating stories, showcase my literary works, and delve into the art of storytelling. Join me on this flavorful and literary adventure, where recipes and words intertwine to create a truly immersive experience.

Recipe Info


Serves: 6


Calories: 268
Carbs: 21g
Fat: 8.1g
Protein: 29g

Cooking Times

30 min
Preparation Time
0 Hours and 30 Minutes
150 min
Cook Time
2 Hours and 30 Minutes
180 min
Total Time
3 Hours and 0 Minutes




  1. Marinade the venison in 300 ml (half) the stout for at least 2 hours
  2. Preheat the oven to 160°C (325°F)
  3. In a large frying pan, melt the fat, stir in the flour, and simmer for three minutes, stirring all the time
  4. Blend in the remainder, 300 ml, stout, bring to the boil, and continue boiling until the sauce thickens
  5. Add the meat, leftover liquid from the venison marinade, carrots, herbs, Worcester sauce, salt, and freshly ground pepper. Mix well
  6. Pour the mixture into an ovenproof baking dish. Bake, covered, for two hours
  7. Stir in the mushrooms and bake, covered, for another 39 minutes
  8. Remove and serve hot with cooked rice.

Current Rating


5.00 from 7


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Latest Comments

Nancy Derbell
Inspirational venison stew recipe. I am always looking for new ideas for my recipe book and now I have one thanks to you. May I use parts of this recipe, or refer to it please? 5.00
cooking cat recipes
The Cooking Cat
Hi Nancy, thanks for the kind words. You are always welcome to use this venison stew recipe in your recipe book. Besides, it is public property, but thanks for asking. We have sent the instructions, directions, and images to your email address.

Nathan Founders
Well done the cooking cat on this brilliant venison stew recipe. Worth a thousand words. I am in the process of completing the final chapter of my book and will surely have to include this somewhere. Fantastic guys, you gave me new inspiration. 5.00
cooking cat recipes
The Cooking Cat
Thank you, Nathan, we are happy to hear you enjoyed this venison stew recipe and please let us know when your book is complete? We can always return the favour and give you a mention.

Amanda Wolfe
Finally, a venison recipe that makes sense. I Tried it over the weekend and it is tasty, tender, and delicious. We used Springbok venison in our pot. Tastes good. 5.00

Hildred Pierce
I have to try this venison stew recipe when we visit Africa at the end of this year. We will be staying in a safari lodge and hopefully, I can persuade the chef to prepare this for me and my husband. I will have this recipe ready and waiting for us. Looking forward. 5.00

Jamie Downs
Terrific venison stew recipe. I have to say the stout marinade tenderizes the meat real good. It takes a while, but the taste of the venison stew is worth the effort. Great effort. 5.00

Drew Harford
Wonderful, delicious, tender, and tasty venison stew. Thanks for sharing. 💓💓 5.00

Nick Holdersohn
This venison stew recipe was one of the first on our to-do list when we visited South Africa in October, this year. We knew local people and they offered to prepare the venison stew. The taste is beyond me. Wonderful. To anyone reading my comment. This is a must-eat recipe whenever you visit Africa. Enjoy folks. 5.00

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The Cooking Cat is a home cooking project launched by husband and wife Chef Couples Iwan and Marna Ross. It initially started off as an experimental cooking project and quickly grew into a community-based cooking project. All recipes featured on the Cooking Cat website are the results of food trend analytics collected by Iwan Ross, an oasis for food bloggers. SCP provides food bloggers with recipe page templates, a recipe database, food blog topic suggestions, and much more. We thank them for their continued support and the success we celebrate as The Cooking Cat. They are also responsible for the success story behind The Smoking Chimney.