Description
A savory venison stew infused with the essence of juniper berries and red wine, perfect for a hearty meal.
Ingredients
Scale
- 2 pounds venison stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, chopped
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 cups red wine (Merlot or Cabernet Sauvignon recommended)
- 1 cup beef stock
- 1 tablespoon crushed juniper berries
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
- Salt and black pepper to taste
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat.
- Season the venison cubes with salt and black pepper, then sear in small batches until browned on all sides. Remove and set aside.
- Add diced onion, chopped carrots, and diced celery to the pot, sautéing for about 5 minutes.
- Add minced garlic and cook for an additional minute until aromatic.
- Incorporate tomato paste, stirring into the vegetables and cooking for about 2 minutes.
- Pour in the red wine, scraping up any bits stuck to the bottom of the pot, and bring to a gentle simmer.
- Return the browned venison to the pot, followed by beef stock, crushed juniper berries, thyme, bay leaves, and balsamic vinegar.
- Increase heat to bring the stew to a boil, then reduce to a low simmer.
- Cover and let cook for 2 to 2.5 hours, stirring occasionally.
- Check for seasoning and adjust with additional salt and pepper as desired.
- Remove bay leaves and thyme sprigs before serving hot with creamy mashed potatoes, soft polenta, or crusty bread.
Notes
- For a richer flavor, use a full-bodied red wine.
- Ensure to check the venison for tenderness before serving.
- This stew can be made a day in advance for enhanced flavors.
- Prep Time: 20 minutes
- Cook Time: 2 to 2.5 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Red Wine-Braised Venison, Juniper Berries, Venison Stew