Scottish Venison Stew

This classic Scottish Venison Stew is a hearty winter dish that is sure to warm you up on a cold night! It’s made with cubed venison cooked in a flavorful broth of beef stock, red wine, tomato paste and herbs then simmered until tender for an easy yet delicious meal!

Cooking Equipment:

Large Pot

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Scottish

Keywords:

Scottish, Venison, Stew, Winter, Hearty

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

500g venison, cubed

2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

250ml beef stock

250ml red wine

2 tablespoons tomato paste

1 teaspoon dried thyme leaves

1 bay leaf

Cooking Instructions:

Heat the olive oil in a large pot over medium-high heat. Add the cubed venison and cook until browned on all sides. Remove from the pot and set aside.

Add the onion to the pot and cook until softened. Add the garlic and cook for another minute.

Add the carrots and celery to the pot and cook for another 5 minutes or until softened.

Return the venison to the pot along with the beef stock, red wine, tomato paste, thyme leaves and bay leaf. Bring to a boil then reduce heat to low and simmer for 1 hour or until venison is tender.

Serve hot with mashed potatoes or crusty bread for a hearty winter meal!

Nutrition:

Calories – 486 kcal; Protein – 28g; Fat – 24g; Carbohydrates – 24g; Fiber – 5g; Sodium – 514mg

Rating:

Did You Know?

Dundee cake is a traditional Scottish fruitcake that is made with almonds and sultanas.