Venison stew


by: Top Food Facts

Whenever you go to your local store, you always wander around the alleys and look for something different. When you find it, you start thinking about how you can cook it. If you don’t find the answer immediately you just say to yourself – “Ok, this is not for today” and you go to your favorite chicken, for example, and eat the same thing over and over again. It’s good to change your menu sometimes. You learn something new and next time when you go shopping, you have more options.


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serves: 6-8

500 gr venison

200 gr baby potatoes

200 gr carrots

200 gr baby button mushrooms

100 gr cherry tomatoes

150 ml tomato sauce

150 ml red wine

150 ml water

2 cloves of garlic

leaf bay rosemary, thyme, salt, black pepper, red paprika

20 ml honey

50 gr all-purpose flour

Nutrition Facts
Venison stew

Servings Per Recipe: 6

Amount per Serving

Calories: 223

  • Total Fat: 2.7 g
  •     Saturated Fat: 0.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 15 mg
  • Sodium: 159.7 mg
  • Total Carbs: 24.3 g
  •     Dietary Fiber: 3.3 g
  •     Sugars: 8 g
  • Protein: 21.1 g

how is this calculated?

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1.  In a cast iron pot, start by cooking the garlic in olive oil.

2.  Add the meat and the fresh herbs and brown the meat for 2-3 minutes.

3.  Season with salt and pepper.

4.  Then add all of the vegetables and the mushrooms, all of them cut in big pieces.

5.  Season again with salt and black pepper. Add some red paprika powder and some honey as well.

6.  Cook for another 5 minutes and then add the tomato sauce, the red wine and the water.

7.  Season one more time and put the lid on the pot.

8.  Let it boil for another 5 minutes, and then transfer it into the oven, set to 180 C, and leave it alone.

9.  After 2 hours and 45 minutes, take it out and mix in the flour, dissolved in some water, and stir nicely.

10.  Return it into the oven and let it bake without the lid for another 15-20 minutes.

11.  Now the sauce should be thick and the stew is ready.

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