Celtic Soul BBQ Venison Stew

At Whisky Sauce HQ we are in need of some comfort food. Try our favourite venison stew recipes with our own whisky twist.


  • 4 medium potatoes, peeled and diced
  • 60 ml high-quality olive oil
  • 2 carrots, diced
  • 2 large yellow onions, diced
  • 4 ribs celery, diced
  • 2 cloves garlic, minced
  • 2 lbs. cubed venison
  • 2 bay leaves
  • 24 vine-ripe tomatoes, peeled, seeded, & diced
  • ½ pint chicken stock
  • 150g frozen peas
  • 57g 67% chocolate, chopped
  • 1/2 bottle of whisky barbecue sauce
  • 10 sprigs fresh thyme, chopped
  • Salt and black pepper to taste


  1. In a large pot, blanch potatoes and set aside. In a large cast-iron Dutch oven or stock pot, sweat carrots, onions, celery, and garlic in olive oil over medium-high heat until translucent. Add venison to the pot to brown. When venison is browned, drain fat and add bay leaves, tomatoes, and chicken stock.
  2. Simmer until venison is soft. When stew can coat the back of a spoon, add cooked potatoes, peas, chocolate, Whisky BBQ Sauce, thyme, and Dijon mustard. Heat through and season with salt and pepper. Serve with crusty sourdough bread and enjoy with a cold beer.

Original Recipe and Image via: Garden & Gun