Adan Kendric Jamie Oliver’s Venison Stew is a rich, hearty dish that combines tender venison, root vegetables, and warming spices for a perfect comfort meal. Slow-cooked until the meat is fall-apart tender, this stew brings out the natural flavors of venison while balancing them with earthy, sweet, and savory elements. It’s ideal for cozy dinners and pairs beautifully with mashed potatoes or crusty bread.
Why This Recipe Is a Must-Try
- Tender and Flavorful: Slow cooking brings out the best in venison.
- Hearty and Nutritious: Packed with vegetables and lean protein.
- Perfect for Cold Weather: A warm, comforting meal for winter months.
- Great for Meal Prep: Tastes even better the next day.
- Easy One-Pot Recipe: Minimal cleanup with everything in one pot.
Other Jamie Oliver Recipes
- Jamie Oliver Butternut Squash Lasagna
- Jamie Oliver Moroccan Lamb Couscous
- Jamie Oliver Prawn and Pea Risotto
What is Jamie Oliver’s Venison Stew?
Jamie Oliver’s Venison Stew is a rustic dish that uses tender cuts of venison, root vegetables, and herbs. The ingredients are slow-cooked in a flavorful broth until the meat is tender and infused with deep, rich flavors. It’s a simple yet delicious stew that’s both comforting and nutritious.
Ingredients for Jamie Oliver’s Venison Stew
- 2 tablespoons olive oil
- 1 kg venison, cut into bite-sized chunks
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 parsnip, diced
- 1 bay leaf
- 1 sprig of fresh rosemary (or 1 teaspoon of dried rosemary)
- 1 teaspoon ground juniper berries (optional, for added depth)
- 1 tablespoon tomato paste
- 4 cups beef or game stock
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Step-by-Step Instructions to Prepare Jamie Oliver’s Venison Stew
Step 1: Brown the Venison
In a large, heavy pot or Dutch oven, heat the olive oil over medium-high heat. Add the venison chunks in batches, browning them on all sides. Remove the browned venison from the pot and set it aside.
Step 2: Sauté the Aromatics and Vegetables
In the same pot, add a bit more olive oil if needed. Add the diced onion, garlic, carrots, celery, and parsnip. Sauté for about 5 minutes, stirring occasionally, until the vegetables are slightly softened.
Step 3: Add Tomato Paste and Seasonings
Stir in the tomato paste, bay leaf, rosemary, and ground juniper berries (if using). Cook for another 1-2 minutes to allow the flavors to meld.
Step 4: Add Venison and Stock
Return the browned venison to the pot. Pour in the beef or game stock, ensuring the meat and vegetables are fully covered. Season with salt and black pepper to taste.
Step 5: Simmer the Stew
Bring the stew to a gentle simmer, then cover the pot and reduce the heat to low. Allow the stew to cook for 2-3 hours, or until the venison is tender and the flavors have developed. Check and stir occasionally, adding a bit more stock if needed.
Step 6: Serve
Remove the bay leaf and rosemary sprig before serving. Ladle the venison stew into bowls and garnish with freshly chopped parsley. Serve hot with mashed potatoes, rice, or crusty bread.
What to Serve with Jamie Oliver’s Venison Stew
- Mashed Potatoes: A classic, creamy pairing for stew.
- Crusty Bread: Perfect for soaking up the flavorful broth.
- Roasted Vegetables: Complements the earthy flavors of venison.
- Rice or Polenta: A neutral base that lets the stew shine.
- Red Wine: A robust red wine pairs well with the rich flavors of venison.
Expert Tips for Mastering Jamie Oliver’s Venison Stew
- Sear the Meat Well: Browning the venison adds depth of flavor to the stew.
- Use Fresh Herbs: Fresh rosemary and parsley enhance the dish’s flavor.
- Cook Low and Slow: Long, gentle cooking ensures tender meat and rich flavor.
- Adjust the Thickness: If the stew is too thin, simmer uncovered for the last 30 minutes.
- Prepare in Advance: Venison stew tastes even better the next day as flavors meld.
Variations of Jamie Oliver’s Venison Stew
- Venison and Mushroom Stew: Add mushrooms for an earthy, savory addition.
- Spicy Venison Stew: Add a pinch of red pepper flakes or paprika for heat.
- Venison Guinness Stew: Replace wine with Guinness beer for a deeper flavor.
- Vegetable-Packed Stew: Add potatoes, turnips, or squash for extra texture.
- Herb and Garlic Venison Stew: Add more garlic and fresh thyme for a herbaceous twist.
How to Store Leftover Jamie Oliver’s Venison Stew
Store leftover venison stew in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat until warmed through.
Nutrition Value (Per Serving)
- Calories: 320 kcal
- Protein: 30g
- Fat: 12g
- Carbohydrates: 20g
- Fiber: 4g
FAQs
Can I make Jamie Oliver’s venison stew without wine?
Yes, you can make venison stew without wine. Simply skip the wine step and add a bit more stock. The stew will still be flavorful, though the wine does add depth that can be replaced with a splash of balsamic vinegar if desired.
How do I prevent venison from becoming tough in stew?
To keep venison tender, cook it low and slow over a gentle simmer for 2-3 hours. This allows the meat fibers to break down and become tender. Avoid boiling, as high heat can make venison tough.
Can I freeze leftover venison stew?
Yes, venison stew freezes well. Allow it to cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
What can I substitute for venison in this stew?
If venison is unavailable, you can substitute it with beef stew meat, lamb, or even bison. These meats have similar textures and work well with the same slow-cooking method.
Final Words
Jamie Oliver’s Venison Stew is a delicious, comforting dish that highlights the rich, gamey flavors of venison with the earthiness of root vegetables and herbs. This slow-cooked stew is perfect for cozy winter nights or special gatherings, offering an unforgettable taste experience. Serve it with mashed potatoes or crusty bread for a complete meal and savor every hearty bite!
More Jamie Oliver Recipes
Print
jamie oliver venison stew
- Prep Time: 15
- Cook Time: 2.5 hours
- Total Time: 9 minute
- Yield: Serves 4
- Category: Main Course
- Method: Searing and Slow-Cooking
- Cuisine: British
Description
Jamie Oliver’s Venison Stew is a rustic dish that uses tender cuts of venison, root vegetables, and herbs. The ingredients are slow-cooked in a flavorful broth until the meat is tender and infused with deep, rich flavors. It’s a simple yet delicious stew that’s both comforting and nutritious.
Ingredients
- 2 tablespoons olive oil
- 1 kg venison, cut into bite-sized chunks
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 parsnip, diced
- 1 bay leaf
- 1 sprig of fresh rosemary (or 1 teaspoon of dried rosemary)
- 1 teaspoon ground juniper berries (optional, for added depth)
- 1 tablespoon tomato paste
- 4 cups beef or game stock
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
In a large, heavy pot or Dutch oven, heat the olive oil over medium-high heat. Add the venison chunks in batches, browning them on all sides. Remove the browned venison from the pot and set it aside.
In the same pot, add a bit more olive oil if needed. Add the diced onion, garlic, carrots, celery, and parsnip. Sauté for about 5 minutes, stirring occasionally, until the vegetables are slightly softened.
Stir in the tomato paste, bay leaf, rosemary, and ground juniper berries (if using). Cook for another 1-2 minutes to allow the flavors to meld.
Return the browned venison to the pot. Pour in the beef or game stock, ensuring the meat and vegetables are fully covered. Season with salt and black pepper to taste.
Bring the stew to a gentle simmer, then cover the pot and reduce the heat to low. Allow the stew to cook for 2-3 hours, or until the venison is tender and the flavors have developed. Check and stir occasionally, adding a bit more stock if needed.
Remove the bay leaf and rosemary sprig before serving. Ladle the venison stew into bowls and garnish with freshly chopped parsley. Serve hot with mashed potatoes, rice, or crusty bread.
