Duncan Deer Icon v2

Spicy Venison Stew

Mexican Style

This spicy venison stew is a tasty, nutritious option for the cold winter days. Hot tip: you can make a bulk batch and freeze for later consumption, the stew tastes just as good second time around! 

Prep Time 45 minutes
Cook Time 45 minutes
Serves 3-4
Cervena 44 image


  • 500-600g Duncan Venison, diced
  • 1 tsp chilli powder
  • 6 garlic cloves, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp lime juice
  • 3 tbsp olive oil
  • 2 celery stalks, thinly sliced
  • 1 medium onion, roughly chopped
  • 1 large carrot, peeled and halved lengthwise
  • 1/2 large jalapeno chilli, thinly sliced
  • 1 3/4 cup chicken stock
  • 1/2 teaspoon dried oregano
  • 2 bay leaves
  • 3 tbsp flour


  1. Place diced venison in a single layer in a large flat bottomed dish. Sprinkle with chilli powder, garlic, cumin, salt and black pepper. Toss venison until evenly coated with seasonings. Drizzle with lime juice and 1 tbsp oil then toss again until evenly coated. Cover baking dish with plastic wrap and marinate venison in refrigerator for 30 mins.
  2. Meanwhile, heat the remaining 2 tbsp of oil over medium heat in heavy based dutch oven. Add celery, onion, carrot and jalapeño chillies. Cook for about 5 mins or until onion is translucent and vegetables are crisp-tender, stirring occasionally.
  3. Add marinated venison mixture to vegetables in dutch oven. Cook for 2 mins over medium heat, stirring occasionally. Stir in chicken stock, oregano and bay leaves. Bring mixture to boil. Reduce heat to medium-low. Gently simmer, covered, for 30 mins.
  4. Stir together flour and 1/3 cup cold water in small bowl until smooth. Slowly stir flour mixture into stew mixture. Increase heat to medium; cook and stir for 1 min. Remove from heat.

To Serve:

Spoon stew in bowls or, if desired, over rice.