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 Brown Rice & Cranberry Relish
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.
Prep in 10
High protein
7 plants
Low sat fat
Serving size
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)
Nutritional Information
Calories: 496
Protein: 40g
Carbs: 64g
Fat: 8.6g
Venison & Mushroom Stew with Brown Rice & Cranberry Relish
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.
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Cooking Instructions
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
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