Venison Stew

Venison stew is a treat well waiting for. Venison meat is not always available so when I can find it in the meat department of my favorite store I definitely want to get 

some for us as it just offers such a different taste experience commonly available beef-, pork- and poultry meat. While in Europe venison is mostly referred to as meat from deer, hare or wild pig in South Africa it is meat from antelope like for example Eland antelope (the largest kind in South Africa), Springbok or Sable antelope to name just a few.

Preparation time: 20 minutes 
Cooking time: at least 150 minutes
Resting time: 0 minutes
Total time needed: at least 2 H 50 minutes
Grade of Difficulty: standard

Venison Stew

  • 500 grams / 1.1 lbs. of stewing venison meat, cut into bite sized cubes
  • 3 tbs. extra virgin olive oil
  • 2 large potatoes, diced
  • 4 large carrots, peeled, halved lengthwise and cut into chin half moon slices
  • 1 large onion, chopped fine, (optional - use 2 medium onions instead)
  • 3 cloves of garlic, peeled and chopped fine
  • 50 gram / 1.76 oz. of broccoli, cut into small florets
  • 1 celery stick, diced, leaves kept separately
  • 2 handfuls of dried prunes, deseeded and roughly chopped
  • 1 bay leaf
  • 1 clove
  • 1 tsp. cumin powder
  • 1 tsp. turmeric powder
  • 2 tsp. salt or to taste
  • 1/4 knife tip of Carolina Reaper chilli powder, or 1/2 tsp. cayenne chilli powder (Optional)
  • 1/2 tsp. black mustard seeds
  • 2 tsp. dried origanum
  • 3 cups water
  • 1 tbs. flour 1/4 cup of water
  • 1 tbs. of bread crumbs
  • A little full cream yoghurt (optional) 


  • Add olive oil to a large pot and warm it up on medium setting on a hot plate of the stove
  • Add the meat and braise it for about 10 minutes till it is nicely browned on all sides
  • Next add onions, garlic, salt, bay leaf, turmeric, cumin, chilli (optional), clove, chopped celery stick and water, cover with lid, reduce the heat and gently simmer the stew for 90 minutes
  • Add carrots, potatoes and celery leaves, stir, cover with lid and simmer for at least another 30 minutes
  • Now mix flour with 1/4 cup of water, make sure there are no lumps left once you are done
  • Add the flour water mixture and breadcrumbs to the stew, stir well, cover with lid and let the stew simmer for a final 15 minutes
  • Sample the stew and if needed add more salt to suit your taste
  • Optional - add a little full cream yoghurt to the stew if you want to mellow the taste and reduce the spiciness.

Remove from stove and serve hot with steamed rice.

South African Beef Potjiekos

South African Beef Potjiekos done and ready for servingSouth African Beef Potjiekos done and ready for serving

Cape Winelands Mutton Stew

Return to the Home Page

Learn more about Venison

New! Comments

Have your say about what you just read! Leave me a comment in the box below.

Share your favorite recipes with the world!

Share your recipe - You got a favorite dish? Is there a recipe that your mum or your granny always cooked for you that you remember from your childhood? Share it with the world! The 20 most popular recipes of each month will be published on a dedicated page for everybody to see.

[ ? ]

Upload 1-4 Pictures or Graphics of your Recipe (optional)[ ? ]


Click here to upload more images (optional)

Author Information (optional)

To receive credit as the author, enter your information below.

(first or full name)

(e.g., City, State, Country)

Submit Your Contribution

  •  submission guidelines.

(You can preview and edit on the next page)


Recent Articles

  1. seamans salad

    Aug 20, 18 06:13 AM

    I discovered this seamans salad at least a decade ago and its so long I've forgotten where the recipe came from. I've made it many times and its one of my favourite salads.

    Read More

  2. baked antipasti

    Aug 16, 18 09:30 AM

    Baked Antipasti Recipe. In a meal with multiple courses, one often finds one course consisting of extremely strong flavored savory foods, salty, oily, fishy or fermented, such as cheeses, olives, smok…

    Read More

  3. barbecue sauce

    Aug 08, 18 11:08 AM

    This Barbecue sauce recipe is by far my best so far and it can virtually be used with any kind of meat either as marinade or as a side dish. Barbecue is a cooking method, the apparatus used, or a soci…

    Read More

Top 30 Recipes of 2017

Top 10 Recipes of September 2017

Top 10 Recipes of August 2017

Top 10 Recipes of July 2017

Top 20 Recipes of June 2017

Top 10 Recipes of May 2017

Top 10 Recipes of April 2017 

Indian Recipes

German Recipes

Condiment Recipes

Seafood Recipes

Soup Recipes

South African Recipes

Casserole Recipes