Chinese Venison and Potato Stew

Chinese Venison and Potato Stew

This Chinese venison and potato stew is the perfect thing for changing up your venison stew routine; it’s comforting, yet exciting!

Try serving it with this Chinese Purslane Salad. 

  • Prep Time20 min
  • Cook Time2 hr 30 min
  • Total Time2 hr 50 min
  • Yield4 servings


  • 1.5lbs (680g) venison shoulder, cut into large bite-sized cubes
  • 2 tablespoons (30ml) vegetable oil or lard
  • 2 medium onions, sliced
  • 1 small thumb ginger, peeled and chopped
  • 2 whole star anise
  • 1 stick cinnamom
  • 3 whole cloves
  • 3 dried chilies
  • 2 bay leaves
  • 2 scallions, sliced
  • 2 tablespoons (30ml) light soy
  • 1 tablespoon (15ml) dark soy 
  • 1 tablespoon (12g) white sugar
  • 1 tablespoon (15ml) Shaoxing wine
  • 1/2 teaspoon (1g) white pepper
  • 3 cups (750ml) venison stock or water
  • 6 smallish white potatoes, peeled and halved or quartered
  • 2 large carrots, peeled and cut into bite sized pieces
  • 1 4″ (8cm) piece lotus root, peeled and sliced into coins (optional)
  • 1 tablespoon (9g) cornstarch
  • 2 tablespoons (30ml) cold water
  • 1 handful of cilantro (for garnish)



Add the cubed venison to a large pot and just cover with water. 

Bring to a boil and cook for 2 minutes. 

Dump out the water and rinse off the meat and the pot.

This is an Asian cooking method to help rid impurities and off-flavours. 

Set the venison aside for the time being. 


Heat the oil in the pot over medium high heat and add the onions. Cook for 5 minutes. 

Add the ginger. 

Wrap the spices in a piece of cheese cloth or in a spice bag (you could also let them float free and scoop them out later). Add them to the pot and cook for 2 minutes. 

Add the venison, scallions, both soy sauces, sugar, wine, white pepper, and stock. 

Bring to a strong simmer, then lower to a low simmer. Cover and cook for 1.5 hours. 


Take off the lid, remove the spices, and add the potatoes, carrots, and lotus root if using. 

Bring to a strong simmer and cook until the potatoes are tender, but not falling apart. 


Mix the cornstarch and cold water into a paste or slurry and add it to the stew. 

Simmer, stirring, until the stew thickens, about 1-2 minutes. 


To serve, ladle into bowls and garnish with cilantro leaves. Enjoy!

Chinese Venison and Potato Stew

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