Clive Younghusband's Venison Stew Recipe

Name: Clive Younghusband's Venison Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds venison haunch, ham; 3 cups red wine; 1 1/2 cups red wine vinegar or white wine vinegar; 1 pinch allspice ground; 2 each bay leaves whole; 4 cups mixed vegetables celery, carrots, leeks, roughly chopped; 1 x sugar; 1 x salt; 8 ounces beef gravy; 3/4 cup pearl onions trimmed; 3/4 cup mushrooms; 2 each garlic cloves crushed; 2 pinch oregano ground; 1 pound salt pork diced

Servings: persons

4 pounds venison haunch, ham
3 cups red wine
1 1/2 cups red wine vinegar or white wine vinegar
1 pinch allspice ground
2 each bay leaves whole
4 cups mixed vegetables celery, carrots, leeks, roughly chopped
1 x sugar
1 x salt
8 ounces beef gravy
3/4 cup pearl onions trimmed
3/4 cup mushrooms
2 each garlic cloves crushed
2 pinch oregano ground
1 pound salt pork diced

1
Pour half bottle of red wine and half the wine vinegar into a non-aluminum pan.
2
Add bay leaves, allspice and vegetables.
3
Do not season.
4
Bring to a boil for 30 minutes.
5
Cool to room temperature.
6
This can be done overnight in the refrigerator but allow to return to room temperature before adding meat.
7
Strain mixture through cheescloth.
8
Discard the vegetables and spices in the cheesecloth.
9
Add 2 tablespoons sugar and 2 tablespoons salt to the liquid.
10
Cut venison into 2 inch cubes.
11
Add to the strained mixture.
12
Let mixture stand in the refrigerator for 24 hours.
13
Saute mushrooms and onions until limp.
14
Add gravy, garlic, oregano and the remaining red wine.
15
Fry salt pork until crisp.
16
Drain.
17
Add salt pork to mushroom/gravy mixture.
18
Remove venison from marinade.
19
Throw away marinade.
20
Saute venison until brown.
21
Add to mushroom/gravy mixture.
22
Place mixture in oven-proof casserole and cover.
23
Bake at 350F (180C) F for 2 hours or until venison checks done.
24
Serve stew over wild rice with cranberry sauce on the side.

1327

kcal

Calories

Fat

114

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 pounds venison haunch, ham, 3 cups red wine, 1 1/2 cups red wine vinegar or white wine vinegar, 1 pinch allspice ground, and more.

Yes, Clive Younghusband's Venison Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Clive Younghusband's Venison Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions