Venison & Mushroom Stew
A recipe from New Zealand.
🇳🇿 New ZealandvenisonmushroomstewhighProteingymFoodslowCookedcomfortFoodantiInflammatoryheartHealthymealPrep
Nutrition (per serving)
460Calories
44 gProtein
18 gCarbs
20 gFat
6 gSugar
800 mgSalt
Ingredients
- 1 kg Venison (diced shoulder or mince)
- 500 g Mixed mushrooms (sliced)
- 2 large Onion (chopped)
- 800 ml Beef stock
- 200 ml Red wine (optional)
- 4 cloves Garlic (minced)
- few sprigs each Fresh thyme & rosemary
- 3 tbsp Olive oil
Method
- Heat oil in large pot, brown venison in batches. Remove. Sauté onion, garlic and mushrooms until golden.
- Return venison, add wine (if using), reduce by half. Pour in stock and herbs.
- Bring to boil, then simmer covered 1.5–2 hours until venison tender.
- Season and serve with mashed kumara or bread – rich, lean NZ venison stew.
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