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Serves 6

Venison Stew

A hearty autumn stew using venison which is great when in season. If you can’t get hold of venison, you can use beef instead.


  • 1 tbsp olive oil
  • 800g venison, cut into chunks
  • 2 onions, chopped
  • 3 garlic cloves, finely chopped
  • 3 carrots, peeled and chopped
  • 2 sticks celery, chopped
  • 1 tbsp juniper berries, bashed in a pestle & mortar
  • 1 tbsp rosemary
  • 2 beef stock cubes
  • 550g new potatoes, larger ones halved
  • 100g green beans, trimmed and chopped
  • 100g mangetout, chopped in half
  • 3 tbsp gluten free flour
  • Small bunch fresh parsley, finely chopped


  • In a large pan, add the oil and venison and cook on high heat until the venison has browned.
  • Add the onion, garlic, carrot, celery, juniper berries, and rosemary and cook for 5 minutes, stirring often.
  • Add the stock cubes and potatoes. Pour over enough boiled water to cover everything by a couple of inches. Stir.
  • Bring to a simmer and place a lid on slightly askew. Simmer for 2 hours or until the meat is nice and tender.
  • Add the green beans when the meat is ready and cook for 10 minutes.
  • Stir in the flour and parsley, and cook until the liquid is nice and thick.
  • Add more flour or water depending on whether the liquid is too thin or thick.
  • Serve.
  • Kcal: 324
  • Protein: 35g
  • Fat: 5.2g
  • Carbs: 31g
  • Fibre: 7g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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