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.