Delia Smith​ Venison Stew Recipe

This hearty Delia Smith Venison Stew is made with tender venison stew meat, fresh vegetables like potatoes and carrots, and savory seasonings including garlic and Worcestershire sauce. The recipe creates a rich, comforting meal with a thick, flavorful gravy and melt-in-your-mouth meat. It is a cozy winter stew that makes a perfect warming dinner for six people.

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Delia Smith Venison Stew Ingredients

• 2 tablespoons vegetable oil
• 2 pounds venison stew meat, cut into chunks
• 3 medium onions, chopped
• 2 cloves garlic, minced
• 3 cups water (for the broth)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon salt (or to taste)
• ½ teaspoon dried oregano
• 1 large bay leaf
• 7 small potatoes, peeled and quartered
• 1 pound carrots, cut into 1-inch pieces
• For the thickener: ¼ cup all-purpose flour mixed with ¼ cup water

How To Make Delia Smith Venison Stew

1. Brown the meat: Place a large, heavy pot over medium heat and add the vegetable oil. Add the venison pieces to the hot oil. Cook and stir them for 5 to 7 minutes until they are well browned on all sides.
2. Cook the aromatics: Add the chopped onions and minced garlic to the pot with the meat. Cook and stir for about 5 minutes until the onions are soft and translucent.
3. Simmer the stew: Pour in the 3 cups of water. Stir in the Worcestershire sauce, salt, oregano, and the bay leaf. Cover the pot with a lid and reduce the heat to low. Let it simmer gently for 1 ½ to 2 hours, or until the venison is very tender.
4. Add the vegetables: Stir in the quartered potatoes and the carrot pieces. Continue to cook for another 15 to 20 minutes until the vegetables are soft when poked with a fork.
5. Thicken the sauce: In a small bowl, whisk together the flour and the remaining ¼ cup of water until smooth. Pour this mixture into the stew. Cook and stir for 5 to 10 minutes until the liquid becomes thick and gravy-like.
6. Serve: Remove the bay leaf from the pot. Serve the stew hot.

Recipe Tips

• Brown the Meat Well: Do not skip the browning step. Searing the venison creates a “fond” (browned bits) on the bottom of the pot, which adds a deep, savory flavor to the gravy.
• Uniform Chopping: Try to cut your potatoes and carrots into pieces of the same size. This ensures they all cook at the same rate so you don’t end up with some mushy veggies and some hard ones.
• Check for Tenderness: Venison is very lean. If the meat still feels tough after 1.5 hours, keep simmering it. The longer it cooks gently, the more tender it will become.
• Avoid Lumps: When making the flour and water mixture (called a slurry), make sure it is completely smooth before adding it to the pot. If you pour in dry flour directly, it will clump up.

What To Serve Venison Stew

This stew is a complete meal in a bowl, thanks to the potatoes and meat. However, it pairs beautifully with crusty bread or dinner rolls to soak up the thick, savory gravy.

For a green side, serve it with steamed green beans or a crisp green salad with a vinaigrette dressing to cut through the richness. If you enjoy a glass of wine with dinner, a bold red wine like Cabernet Sauvignon or Syrah complements the gamey flavor of the venison perfectly.

How To Store Venison Stew Leftovers

• Refrigerate: Store the cooled stew in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve the next day as the ingredients meld together.
• Freeze: This stew freezes excellently. Place the cooled stew in heavy-duty freezer bags or airtight containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stove.

Delia Smith Venison Stew Nutrition Facts

Serving Size: 1 bowl

• Calories: 380 kcal
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 115mg
• Sodium: 1250mg
• Total Carbohydrate: 32g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 38g

Frequently Asked Questions

• Does venison taste gamey? It can have a stronger flavor than beef, but farm-raised venison is usually quite mild. Using strong aromatics like garlic, onions, and Worcestershire sauce in this recipe helps balance the flavor perfectly.
• Can I make this in a slow cooker? Yes. Brown the meat and onions in a pan first for the best flavor, then transfer everything (except the thickener) to a slow cooker. Cook on Low for 6-8 hours. Add the thickener in the last 30 minutes.
• Can I substitute beef for venison? Absolutely. Beef chuck roast or stew meat works perfectly in this recipe. The cooking time remains the same.

Try More Recipes:

• Delia Smith Slow Cooker Chicken Casserole Recipe
• Delia Smith Chicken Marengo Recipe
• Delia Smith Steak and Kidney Pie Recipe