Venison Stew

Venison Stew Recipe

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Venison Stew Recipe

Recipe Info


Serves: 6


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

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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



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  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


4.38 from 8


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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


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.