Jamie Oliver’s Slow Cooked Venison Stew Recipe

Jamie Oliver’s Slow Cooked Venison Stew is a flavorful, comforting dish that infuses tender venison with aromatic herbs, vegetables, and rich sauces, perfect for warming up on a chilly evening or impressing guests at a dinner party.

What Is Jamie Oliver’s Slow Cooked Venison Stew

Jamie Oliver’s Slow Cooked Venison Stew is a hearty and wholesome dish that captures the essence of slow cooking, where venison (or deer meat) is simmered to perfection with a selection of seasonal vegetables, herbs, and a rich, savory stock. The slow cooking process allows the flavors to meld beautifully, transforming tougher cuts of venison into a tender, melt-in-your-mouth experience. This stew also features a balance of earthy, rich flavors from ingredients such as onions, carrots, potatoes, and sometimes mushrooms, creating a depth of flavor that is both comforting and indulgent.

Venison is a lean, yet flavorful meat with a unique taste, often described as a little gamier than beef or lamb. Cooking it slowly allows the natural juices to be released, ensuring that every bite is packed with flavor. This stew is not only satisfying but also a great option for those looking for an alternative to traditional beef stew, bringing a touch of the wild into the kitchen.

Jamie Oliver’s Slow Cooked Venison Stew Recipe

Ingredients Needed

• Venison (2.5-3 pounds): Ideally use stewing cuts like venison shoulder or shin, which are tougher cuts that benefit from long, slow cooking.
• Onions (2 medium): Adds sweetness and depth to the stew.
• Carrots (3 medium): These add a slight sweetness and balance the gamey flavor of the venison.
• Potatoes (3-4 medium): Preferably waxy potatoes to hold their shape after slow cooking.
• Celery (2 sticks): To enhance the stew with a fresh, earthy flavor.
• Garlic (4 cloves): Minced to provide a fragrant undertone.
• Mushrooms (optional): Sliced, for an earthy and meaty texture.
• Herbs: A mix of rosemary, thyme, bay leaves, and parsley to infuse the stew with fragrance.
• Tomato paste (2 tablespoons): Adds richness and umami depth.
• Red wine (1 cup): To deglaze the pan and add a layer of acidity and complexity.
• Beef or vegetable stock (4 cups): Acts as the base of the stew, creating a flavorful liquid to cook the venison.
• Olive oil (2 tablespoons): For browning the meat and sautéing the vegetables.
• Salt and pepper: To taste.
• Butter (optional, 1 tablespoon): For added richness when finishing the stew.

Equipment Needed

• Large Dutch oven or heavy-bottomed pot: The key to making this stew is a pot that distributes heat evenly and retains warmth over an extended cooking time.
• Wooden spoon or spatula: For stirring the stew and scraping any fond (caramelized bits) off the bottom of the pan.
• Knife: For chopping vegetables and trimming the venison.
• Chopping board: To safely prep your ingredients.
• Measuring spoons and cups: To measure out stock, herbs, and seasonings.
• Lid for Dutch oven: Essential for locking in the heat and moisture while slow-cooking.

How To Make Jamie Oliver’s Slow Cooked Venison Stew?

1. Prep the Venison: Cut the venison into bite-sized chunks. Season generously with salt and pepper.
2. Brown the Meat: Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, brown the venison in batches, ensuring it gets a nice, deep color on all sides. Remove the meat and set it aside.
3. Sauté the Vegetables: In the same pot, add the onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add garlic and cook for another 1-2 minutes, until fragrant.
4. Deglaze the Pot: Add the tomato paste and cook for 1 minute to caramelize. Pour in the red wine and let it bubble up, scraping up any caramelized bits from the bottom of the pot with a wooden spoon.
5. Add the Stock and Herbs: Return the venison to the pot, followed by the stock, rosemary, thyme, and bay leaves. Bring the stew to a simmer.
6. Slow Cook: Cover the pot with a lid and place it in the oven at a low temperature (about 160°C/320°F) or simmer on the stove over low heat. Cook for 2-3 hours, or until the venison is tender and the flavors have melded together.
7. Finish the Stew: About 30 minutes before serving, add the potatoes and mushrooms (if using) to the stew and continue cooking until they’re tender. Adjust seasoning with salt and pepper as needed.
8. Serve: Remove the bay leaves and rosemary stems before serving. Optionally, stir in a little butter for a richer finish. Serve with crusty bread or over mashed potatoes for a complete meal.

Expert Tips

• Choose the Right Cut of Venison: Stewing cuts like shoulder, shin, or neck are ideal for slow cooking. These tougher cuts break down beautifully over long cooking times, becoming melt-in-your-mouth tender.
• Layer the Flavors: Don’t skip the step of browning the venison and sautéing the vegetables before adding the stock. This creates a rich base of flavor and develops a depth that makes the stew so hearty.
• Cooking Time is Key: The longer the stew cooks, the more tender the venison will become. However, you don’t want to cook it so long that the vegetables disintegrate. A 2-3 hour cook time is optimal.
• Wine: While red wine adds complexity, don’t feel pressured to use an expensive bottle. A decent dry red wine will do the job. For a non-alcoholic version, beef stock alone can work, but adding a splash of balsamic vinegar can mimic the wine’s acidity.
• Garnish for Freshness: Before serving, sprinkle some fresh parsley on top to add a touch of color and brightness to the rich flavors of the stew.

Jamie Oliver’s Slow Cooked Venison Stew is a delightful combination of bold flavors, tender meat, and hearty vegetables. Whether you’re cooking it for a family dinner or a special occasion, it’s sure to impress with its deep, comforting taste.

The slow-cooking method ensures that every bite of venison is tender, juicy, and infused with the rich aromas of rosemary, thyme, and garlic. With just a few simple ingredients and some patience, this stew is a perfect way to enjoy the gamey goodness of venison in a delicious and approachable way.

Easy Recipe Variations For Jamie Oliver’s Slow Cooked Venison Stew

Jamie Oliver’s Slow Cooked Venison Stew is already a flavorful and hearty dish, but there are plenty of ways to tweak the recipe to suit your preferences, dietary needs, or seasonal ingredients. Here are some easy variations you can try:

1. Add Seasonal Vegetables: Depending on the time of year, you can incorporate different vegetables to enhance the stew’s flavor profile. In the autumn and winter, root vegetables such as parsnips, turnips, and rutabaga add a lovely earthy richness. In the spring, try adding fresh peas or even baby carrots for a lighter touch.
2. Use Different Herbs and Spices: If you want to give the stew a different twist, experiment with different herbs and spices. While Jamie’s original recipe uses thyme and bay leaves, you can try adding rosemary for a piney aroma, or star anise for a subtle licorice note. A touch of smoked paprika can lend a smoky depth, while a sprinkle of cinnamon will enhance the venison’s rich, gamey flavor.
3. Swap the Meat: Venison may not always be readily available, so you can easily substitute it with other lean meats like lamb or beef. If you opt for beef, use a cut like chuck roast, which benefits from slow cooking and becomes tender and juicy. If you’re looking for a more affordable option, turkey or chicken thighs can also work well.
4. Add Red Wine or Port: For an extra boost of depth, consider adding a splash of red wine or port to the stew. The wine will help tenderize the meat, and its acidity can balance the richness of the venison, creating a more complex and savory sauce. Just be sure to let the wine cook off a little before adding the broth to prevent an overly sharp flavor.
5. Go Gluten-Free: If you’re avoiding gluten, Jamie’s recipe can easily be adapted by replacing regular flour with a gluten-free alternative for thickening the sauce. Arrowroot powder or cornstarch works great for this purpose and won’t alter the stew’s flavor significantly.
6. Spicy Kick: If you prefer some heat in your dish, consider adding chili flakes or a finely diced fresh chili pepper. The heat complements the venison’s robust taste, creating a flavorful contrast that can elevate the overall experience of the dish.
7. Make it a Stew or a Pie: For a comforting twist, transform your venison stew into a venison pie! After slow cooking the venison, simply transfer the filling to a pie dish, cover with puff pastry, and bake until golden and crispy. It’s a wonderful way to create a new meal from the same base recipe.

Best Practices To Store Leftovers

Venison stew, like most stews, stores well and can be kept for a few days, allowing you to enjoy the dish for several meals. Here are the best practices for storing and reheating leftovers:

1. Cool Quickly: After cooking, allow the stew to cool down to room temperature before storing it. This helps prevent bacterial growth and keeps your leftovers safe. Ideally, let it sit uncovered for 20-30 minutes to cool, and then cover it up to avoid condensation from forming inside the container.
2. Use Airtight Containers: To keep your venison stew fresh, store it in airtight containers. Glass containers are a great option since they don’t absorb odors and help preserve the flavor. Avoid storing it in plastic containers for long periods as they may impart unwanted tastes or odors.
3. Refrigeration: If you plan to eat the leftovers within 3-4 days, keep the stew in the fridge. The cool temperature will prevent bacteria from growing while keeping the flavors intact.
4. Freezing: If you won’t be able to eat the stew within a few days, freezing is an excellent option. Store the stew in a freezer-safe container or a freezer bag. Make sure to remove as much air as possible to avoid freezer burn. Venison stew can last in the freezer for up to 3 months. To reheat, allow it to thaw overnight in the refrigerator before reheating gently on the stove.
5. Reheating: When reheating, be sure to do so slowly over low heat to prevent the venison from becoming tough. Add a little broth or water if the stew appears too thick, and stir occasionally to ensure even heating. You can also use a microwave, but stir the stew halfway through reheating for best results.

What Goes Well With Slow Cooked Venison Stew?

The rich and hearty flavor of venison stew calls for sides that can complement and balance its robustness. Here are a few excellent pairing suggestions:

1. Creamy Mashed Potatoes: The smooth, buttery texture of mashed potatoes makes an ideal companion to venison stew. The potatoes absorb the savory gravy, creating a comforting and satisfying bite. If you want to elevate the dish, try adding roasted garlic, cream, and chives to your mash for an added layer of flavor.
2. Crusty Bread: There’s nothing better than dipping a piece of crusty bread into a bowl of thick, flavorful stew. A hearty sourdough or rustic whole-grain bread works best. The bread soaks up the stew’s rich sauce, giving you that perfect mouthful of flavor with each bite.
3. Roasted Vegetables: Roasted carrots, parsnips, and Brussels sprouts add a delightful contrast in texture and sweetness to venison stew. Roasting the vegetables brings out their natural sugars and intensifies their flavors, which pairs wonderfully with the savory stew.
4. Buttery Corn on the Cob: A classic side dish, corn on the cob has a sweetness that beautifully balances the rich and gamey flavor of venison. Serve it with a touch of butter and a sprinkle of sea salt for the perfect contrast.
5. Sauteed Greens: Greens like spinach, kale, or Swiss chard sautéed with garlic and olive oil are a great option. The slight bitterness of the greens cuts through the richness of the venison stew, providing a refreshing element to the meal.
6. Polenta: If you want something different from mashed potatoes or bread, creamy polenta is a great choice. Its smooth texture complements the venison stew while adding a slightly sweet flavor that enhances the dish’s complexity.
7. Cranberry Sauce: For a festive touch, cranberry sauce or a fruit chutney can be a surprising yet delightful pairing with venison stew. The tartness of the berries provides a nice contrast to the savory meat, adding a layer of freshness to the dish.

Conclusion

Jamie Oliver’s Slow Cooked Venison Stew is a wonderfully rich and hearty dish that can be easily customized to suit your preferences and seasonal ingredients. By experimenting with different vegetables, spices, and even meats, you can make the recipe your own and explore new flavors.

Storing leftovers is simple, as long as you follow best practices to keep your stew fresh and flavorful. Whether you choose to pair it with creamy mashed potatoes, roasted vegetables, or crusty bread, venison stew is sure to provide a satisfying and nourishing meal. Whether you’re enjoying it as is or transforming it into a pie, the possibilities are endless!.

FAQs

What Cut Of Venison Is Best For Jamie Oliver’s Slow Cooked Stew?

For Jamie Oliver’s slow cooked venison stew, shoulder or stewing cuts are ideal. These tougher cuts break down beautifully during long cooking, becoming tender and flavorful while enriching the stew with deep gamey notes.

How Long Does It Take To Cook Jamie Oliver’s Venison Stew?

The stew typically requires about 2.5 to 3 hours of slow cooking.

This allows the venison to become tender and the flavors to fully develop. If using a slow cooker, it can take 6-8 hours on low.

Can I Use A Slow Cooker Instead Of The Oven For This Recipe?

Yes, Jamie Oliver’s venison stew adapts well to a slow cooker. Brown the meat and sauté the aromatics first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or until the venison is fork-tender.

What Vegetables Are Included In Jamie Oliver’s Venison Stew?

The recipe generally includes root vegetables such as carrots, parsnips, and onions. Sometimes celery, leeks, and mushrooms are added to deepen the earthy flavor profile.

Does The Recipe Call For Wine Or Other Alcohol?

Yes, Jamie often uses red wine in his venison stew. It complements the richness of the meat and adds depth to the sauce. Occasionally, a splash of port or a dark ale might also be included.

Can I Prepare This Stew Ahead Of Time?

Absolutely. Like most stews, Jamie Oliver’s venison version improves in flavor when made a day ahead.

Store it in the fridge, and gently reheat before serving. The resting time helps the flavors meld.

What Herbs And Spices Are Commonly Used In This Recipe?

Bay leaves, fresh thyme, rosemary, and juniper berries are classic flavorings in Jamie’s venison stew. These herbs enhance the wild character of the venison and pair well with the slow-cooked vegetables.

What Can I Serve With Jamie Oliver’s Venison Stew?

Popular accompaniments include creamy mashed potatoes, buttery polenta, or crusty bread. For a rustic touch, try serving it with swede mash or roasted root vegetables.

Can I Substitute Another Meat If I Don’t Have Venison?

Yes, beef (such as chuck or brisket) is a suitable substitute for venison. While the flavor will differ, the slow-cooked method will yield similarly hearty and comforting results.

Is Jamie Oliver’s Venison Stew Recipe Suitable For Freezing?

Yes, the stew freezes very well. Let it cool completely, then store in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.