Venison & Mushroom Stew with Brown Rice & Cranberry Relish

Serving size

1 person 2 people 4 people

Ingredients

11g beef stock powder

(Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
45g cranberry relish

(Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
390g chopped tomatoes

(tomatoes, tomato paste, salt, acidity regulator (citric acid))
2 bay leaf
2 tbsp tomato purée
8 tsp garlic, rosemary and thyme paste

(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
500g wild venison strips
1 tbsp cornflour
80g sliced cavolo nero
240g chestnut mushrooms
2 carrot
1 onion
200g brown rice

(100% Brown Rice)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	98Kcal	496Kcal
	409kJ	2073kJ
Fat	1.7g	8.6g
of which saturates	0.4g	2.0g
Carbohydrates	13g	64g
of which sugars	3.1g	16g
Protein	7.8g	40g
Salt	0.29g	1.5g
Fibre	1.6g	7.9g

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Prep in 10 High protein 7 plants Low sat fat

Venison & Mushroom Stew with Brown Rice & Cranberry Relish

Prep time: 10 mins

Total time: 30 mins

Cuisine: British

Food group: Beef

You'll crave this warming stew on cold winter nights. Simmer wild British venison with bay leaves and garlic herb paste. Add carrots, mushrooms and leafy greens for a pop of colour. Then, stir in cranberry relish for some celebratory zing. Serve with nutty brown rice to soak up the deliciousness.

Cooking Instructions

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.

Before you start

Bring a large saucepan filled with salted water to a boil
Pull out a large frying pan, a sieve & a measuring jug

Boil & prep

Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Meanwhile, finely dice the onion. Slice the carrots into 1/2cm thick half-moons. Thinly slice the mushrooms. Pick any woody stalks from the cavolo nero
In the jug, dissolve the stock powder and cornflour with 150ml water

Time to fry

Heat the large frying pan with 1 tbsp oil on high heat. Once hot, add the mushrooms, onion and carrot and cook for 4-5 mins, until softening. Season with salt and pepper
Add the venison strips and cook for a further 3 mins

Simmer simmer

Add the garlic herb paste and tomato puree to the pan. Cook for another 1 min, then stir in the bay leaves, chopped tomatoes and stock mixture
Bring to a boil, then simmer for 6-7 mins, until the venison is cooked and the sauce has thickened

Finish & plate up

In the final 3 mins of cooking, stir in the cranberry relish (or to taste) and cavolo nero to wilt. Season to taste
Check your venison is cooked through by cutting a large piece in half; the flesh should be opaque grey with a slight pink tinge
Remove the bay leaves, then serve the venison stew into bowls, with the rice alongside