Autumn Venison Stew

A heart warming autumnal treat, serve with hot buttered bread.


  • 2 tablespoons vegetable oil
  • 500g chopped venison
  • 1 large chopped onion
  • 8 new potatoes halved
  • 500ml beef stock
  • 1 tablespoon of freshly chopped winter savory
  • 100g freshly picked blackberries
  • 1 tablespoon marmite
  •  2 tablespoons flour
  • Salt and pepper to taste


  1. Heat oil in a large pan and brown the venison, add onions, garlic, winter savoury, marmite and 500 ml of stock.
  2. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
  3. Stir in potatoes cook until tender, add blackberries then Combine flour and 2 tablespoons of water.
  4. Stir into the stew to thicken slightly, simmer for 5 minutes and serve with warm buttered crusty bread
RecipeWinter savory