Highland Venison Stew

Nutrition · per serving

Steps

1. 1

   Pat the venison dry with kitchen paper, then season it all over with the salt and black pepper. Prepare the onion, carrots, turnip, potatoes, and garlic before you start cooking so the browning stage goes quickly and the meat sears rather than steams.

   400 g venison shoulder or haunch, trimmed and cut into 3 cm cubes6 g fine sea salt2 g ground black pepper150 g onion, diced160 g carrots, peeled and cut into 2 cm chunks180 g turnip, peeled and cut into 2 cm chunks250 g waxy potatoes, peeled and cut into 3 cm chunks8 g garlic, finely chopped
2. 2

   Heat a heavy casserole or Dutch oven over medium-high heat. Add the beef dripping or tallow, then brown the venison in 2 batches for 2-3 minutes per batch until well coloured on several sides. Do not crowd the pan; good colour builds the stew's flavour. Transfer the browned venison to a plate.

   20 g beef dripping or tallow400 g venison shoulder or haunch, trimmed and cut into 3 cm cubes
3. 3

   Lower the heat to medium. Add the onion, carrots, and turnip to the same pot and cook for 5 minutes, stirring often and scraping up the browned bits. Add the garlic and tomato paste and cook for 1 minute more until the paste darkens slightly and smells sweet rather than raw.

   150 g onion, diced160 g carrots, peeled and cut into 2 cm chunks180 g turnip, peeled and cut into 2 cm chunks8 g garlic, finely chopped15 g tomato paste
4. 4

   Pour in the stout and simmer briskly for 2 minutes, scraping the bottom of the pot to dissolve all the caramelised bits. Stir in the stock, thyme, bay leaf, and apple cider vinegar, then return the venison and any collected juices to the pot.

   250 ml gluten-free stout or dark ale350 ml beef or venison stock4 g fresh thyme1 bay leaf10 ml apple cider vinegar400 g venison shoulder or haunch, trimmed and cut into 3 cm cubes
5. 5

   Bring to a gentle boil, then reduce to a low simmer, cover partially, and cook for 20 minutes. Add the potatoes, stir, and continue simmering uncovered for 15-18 minutes until the potatoes are tender and the venison yields easily to a knife. If the liquid reduces too quickly, add a small splash of water; the finished stew should be rich and lightly thickened, not soupy.

   250 g waxy potatoes, peeled and cut into 3 cm chunks
6. 6

   Remove the bay leaf. Stir in the butter or ghee and half the parsley to give the broth a glossy finish. Taste and adjust seasoning if needed. Let the stew rest off the heat for 5 minutes so the meat fibres relax and the flavours settle.

   15 g unsalted butter or ghee8 g fresh parsley, chopped1 bay leaf
7. 7

   Ladle into warm bowls and scatter over the remaining parsley. Serve hot.

   8 g fresh parsley, chopped

Origin & History

Venison has long been associated with the Scottish Highlands, where deer have been hunted and cooked in hearty, warming dishes for centuries. Modern Highland-style stews often pair game with root vegetables and dark ale or stout, reflecting the rugged climate and traditional pantry of the region.