The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Venison & Mushroom Stew with Creamy Mash & Cavolo Nero
You'll crave this warming stew on cold Autumnal nights. Simmer wild British venison with cranberry relish and garlic herb paste – creating maximum flavour, with minimal effort. Add vibrant carrots, earthy mushrooms and leafy greens. Serve with potato mash to soak up the deliciousness.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 handful of fresh flat-leaf parsley
- 45g cranberry relish (Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
- 200g passata (tomatoes, salt, citric acid)
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 275g slow-cooked venison (venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
- 11g beef stock powder (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 1 tbsp cornflour
- 80g sliced cavolo nero
- 120g chestnut mushrooms
- 1 carrot
- 1 onion
- 2 large potatoes
Nutritional Information
Calories: 664
Protein: 44g
Carbs: 75g
Fat: 20g
Ingredients
- 140g slow cooked venison (venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
- 1 carrot (use half)
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 tbsp cornflour (use half)
- 2 large potatoes
- 11g beef stock powder (use half) (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 1 onion (use half)
- 120g chestnut mushrooms (use half)
- 80g sliced cavolo nero (use half)
- 45g cranberry relish (use half) (Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
- 1 handful of fresh flat-leaf parsley (use half)
Nutritional Information
Calories: 859
Protein: 50g
Carbs: 114g
Fat: 21g
Venison & Mushroom Stew with Creamy Mash & Cavolo Nero
You'll crave this warming stew on cold Autumnal nights. Simmer wild British venison with cranberry relish and garlic herb paste – creating maximum flavour, with minimal effort. Add vibrant carrots, earthy mushrooms and leafy greens. Serve with potato mash to soak up the deliciousness.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large lidded frying pan, a peeler, a sieve, a masher & a measuring jug
Make the mash
- Peel and dice the potatoes into 3cm chunks
- Add to the saucepan and simmer for 15-18 mins, until tender, then drain and return to the pan
- Mash with 1 tbsp oil and a pinch of salt and pepper. Cover to keep warm
Prep time
- Finely slice the onion. Slice the carrot into 1cm thick half-moons. Thinly slice the mushrooms. Pick any woody stalks from the cavolo nero
- Dissolve the cornflour in the jug with 50ml cold water (25ml for 1 person). Add the stock powder and top up with 150ml hot water (75ml for 1 person)
Simmer te stew
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the mushrooms, onion and carrot and cook for 4-5 mins, until golden. Season with salt and pepper
- Add the garlic herb paste and cook for another 30 secs, then add the passata, stock mixture and venison (with all the juices from the bag). Gently pull apart any larger pieces of venison, pop a lid on and simmer for 6 mins
- When ready, stir in the cranberry relish and cavolo nero and cook for a further 3 mins, until thickened. Add a splash of water if it becomes too dry. Season to taste
Plate up
- Roughly chop the parsley
- Share the venison stew between bowls, with the mash alongside. Sprinkle with the parsley to finish
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