Delia Smith Venison Stew

Name: Delia Smith Venison Stew
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 900g venison, cubed; 2 tbsp plain flour; 2 tbsp vegetable oil; 25g butter; 2 onions, sliced; 3 carrots, chopped; 2 celery sticks, sliced; 2 cloves garlic, crushed; 2 tbsp tomato purée; 300ml red wine; 600ml beef stock; 2 bay leaves; 1 tsp dried thyme; 1 tbsp redcurrant jelly

This Delia Smith venison stew is a rich, slow-cooked classic with deep savoury flavour and meltingly tender meat. The sauce is glossy and full-bodied, built slowly with vegetables, herbs, and good stock. It is a comforting, no-fuss dish that feels special without being complicated. Difficulty is moderate, with most of the time spent gently simmering.

Ingredients

For the venison stew

900g venison shoulder or leg, cut into large chunks
2 tbsp plain flour
Salt and freshly ground black pepper
2 tbsp vegetable oil
25g butter
2 large onions, peeled and thickly sliced
3 carrots, peeled and cut into chunks
2 celery sticks, sliced
2 cloves garlic, crushed
2 tbsp tomato purée
300ml red wine
600ml beef or game stock
2 bay leaves
1 tsp dried thyme

To finish

1 tbsp redcurrant jelly
1 tbsp chopped fresh parsley

How to Make Delia Smith Venison Stew

Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the lower middle of the oven so the stew cooks gently and evenly.
Season and flour the venison: Toss the venison pieces with the flour, salt, and black pepper until lightly coated. This helps thicken the sauce later.
Brown the meat: Heat the oil and butter in a large flameproof casserole over medium-high heat. Brown the venison in batches until well coloured, then remove to a plate.
Cook the vegetables: Add the onions, carrots, and celery to the casserole. Cook for 5 to 7 minutes until lightly golden and softened. Stir in the garlic and cook for 30 seconds.
Build the sauce: Stir in the tomato purée and cook for 1 minute. Pour in the red wine and bring to a gentle boil, scraping up any browned bits from the base.
Assemble the stew: Return the venison to the casserole. Add the stock, bay leaves, and thyme. Bring to a simmer, then cover with a tight-fitting lid.
Slow cook: Transfer to the oven and cook for 2½ to 3 hours, until the venison is tender and the sauce is rich and glossy.
Finish and serve: Stir in the redcurrant jelly and adjust seasoning. Sprinkle with fresh parsley before serving.

Tips

Why is my venison tough?

Venison needs long, slow cooking. If it feels firm, return it to the oven and cook for another 30 minutes until tender.

Can I make this stew ahead of time?

Yes. Venison stew tastes even better the next day once the flavours have settled.

How do I thicken the sauce?

If the sauce is thin, simmer uncovered on the hob for 10 to 15 minutes until reduced.

Serving Suggestions

Serve with creamy mashed potatoes
Pair with buttered cabbage or green beans
Enjoy with crusty bread to soak up the sauce

Storage

Room temperature

Do not leave the stew out for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently until piping hot.

Freezing

Freeze for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

Calories: 420 kcal
Carbohydrates: 12 g
Protein: 46 g
Fat: 18 g
Saturated fat: 6 g
Sodium: 520 mg

Nutrition values are estimates and may vary.

FAQs

Can I make venison stew in a slow cooker?

Yes, brown the meat and vegetables first, then cook on low for 7 to 8 hours.

What cut of venison is best for stew?

Shoulder or leg works best as they soften beautifully with slow cooking.

Can I replace red wine?

You can use extra stock with a splash of balsamic vinegar for depth.

Does venison taste gamey?

When cooked slowly with herbs and vegetables, venison tastes rich but not overpowering.