Recipe: Venison and Pine-Ring Mushroom Stew

Posted by Rachel Robinson on 5 July 2013

During the month of June visitors to Delheim Wine Estate in Stellenbosch can enjoy tasty wild and exotic mushroom dishes at the Delheim Garden Restaurant, with many of the mushrooms used in the dishes coming from Delheim’s own forest. (Here’s what happened when we went mushroom foraging.) Their mushroom menu will only be available again next year, but never fear: they’ve kindly given us some recipes so you can have a taster in your own kitchen!  Here’s their recipe for a delicious venison and mushroom dish.

Try: Homemade Creamy Tagliatelle with Exotic Mushrooms and Parmesan

Mushroom Risotto


Venison and Pine-Ring Mushroom Stew

Serves 6


1kg venison goulash
500g pine-ring mushrooms, chopped (for hints on how to identify them, read our mushroom foraging blog).
1 large onion, chopped
3 cloves garlic
1 tablespoon oil
1 cup port
½ teaspoon cinnamon
½ teaspoon star anise
Salt and black pepper to taste
Rice to serve


1. Braise the venison very slowly in its own juices for two hours or until soft, in a heavy-bottomed pot with a tightly fitting lid.

2. In another pan, braise the cleaned pine-ring mushrooms and chopped onion in a little oil.

3. Dish the onion and mushroom mixture into the venison pot, adding the port and spices.

4. Reduce over low heat and season.

5. Serve on rice with quince -, apple -, num-num or port jelly.

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