Rustic Venison and Potato Stew with Juniper Berries and Rosemary

Rustic Venison and Potato Stew with Juniper Berries and Rosemary

Slow-braised venison turns tender in a dark, savory broth scented with juniper and rosemary.

Total 3 hr Makes 6 servings Calories 410/serving

Dietary

Dairy free, Nut free

Allergens

Wheat, Red meat

Cubed venison shoulder is browned hard, then simmered low and slow with red wine, root vegetables, and crushed juniper berries until the meat falls apart. Rosemary and bay perfume the broth while potatoes soften and thicken it naturally, making this a hearty cold-weather dinner suited to game meat.

Ingredients

  • 2 pounds venison shoulder or stew meat, cut into 1 1/2-inch cubes
  • 3 tablespoons all-purpose flour
  • 3 tablespoons olive oil, divided
  • 1 large yellow onion, diced
  • 2 carrots, peeled and sliced into coins
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 4 cups beef stock
  • 8 juniper berries, lightly crushed
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped, for garnish

Method

  1. Pat the venison cubes dry and toss them in a bowl with the flour, salt, and pepper until lightly coated.

  2. Heat 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown the venison in batches, about 3 minutes per side, until deeply browned on all sides; transfer to a plate.

  3. Add the remaining 1 tablespoon olive oil to the pot. Add the onion, carrots, and celery, and cook, stirring occasionally, until softened, about 6 minutes.

  4. Stir in the garlic and tomato paste and cook until fragrant and slightly darkened, about 1 minute.

  5. Pour in the red wine, scraping the bottom of the pot to loosen any browned bits, and simmer for 2 minutes to cook off the raw alcohol smell.

  6. Return the browned venison to the pot. Add the beef stock, juniper berries, rosemary sprigs, and bay leaves. Bring to a boil, then reduce heat to low.

  7. Cover and simmer gently, stirring occasionally, until the venison is beginning to soften, about 1 hour 30 minutes.

  8. Add the potatoes to the pot, cover, and continue to simmer until the potatoes and venison are fork-tender, about 45 minutes.

  9. Remove the rosemary sprigs and bay leaves. Taste the stew and season with additional salt and pepper as needed.

  10. Ladle the stew into bowls and garnish with chopped fresh parsley before serving.

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★ 3.2 (1)

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    Rustic Venison and Potato Stew with Juniper Berries and Rosemary

    Cubed venison shoulder is browned hard, then simmered low and slow with red wine, root vegetables, and crushed juniper berries until the meat falls apart. Rosemary and bay perfume the broth while potatoes soften and thicken it naturally, making this a hearty cold-weather dinner suited to game meat.

    3 hr 6 servings 410 cal

    Ingredients

    • 2 pounds venison shoulder or stew meat, cut into 1 1/2-inch cubes
    • 3 tablespoons all-purpose flour
    • 3 tablespoons olive oil, divided
    • 1 large yellow onion, diced
    • 2 carrots, peeled and sliced into coins
    • 2 stalks celery, sliced
    • 3 cloves garlic, minced
    • 2 tablespoons tomato paste
    • 1 cup dry red wine
    • 4 cups beef stock
    • 8 juniper berries, lightly crushed
    • 2 sprigs fresh rosemary
    • 2 bay leaves
    • 1 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks
    • 1 teaspoon salt, plus more to taste
    • 1/2 teaspoon freshly ground black pepper
    • 2 tablespoons fresh parsley, chopped, for garnish

    Method

    1. 1

      Pat the venison cubes dry and toss them in a bowl with the flour, salt, and pepper until lightly coated.

    2. 2

      Heat 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown the venison in batches, about 3 minutes per side, until deeply browned on all sides; transfer to a plate.

    3. 3

      Add the remaining 1 tablespoon olive oil to the pot. Add the onion, carrots, and celery, and cook, stirring occasionally, until softened, about 6 minutes.

    4. 4

      Stir in the garlic and tomato paste and cook until fragrant and slightly darkened, about 1 minute.

    5. 5

      Pour in the red wine, scraping the bottom of the pot to loosen any browned bits, and simmer for 2 minutes to cook off the raw alcohol smell.

    6. 6

      Return the browned venison to the pot. Add the beef stock, juniper berries, rosemary sprigs, and bay leaves. Bring to a boil, then reduce heat to low.

    7. 7

      Cover and simmer gently, stirring occasionally, until the venison is beginning to soften, about 1 hour 30 minutes.

    8. 8

      Add the potatoes to the pot, cover, and continue to simmer until the potatoes and venison are fork-tender, about 45 minutes.

    9. 9

      Remove the rosemary sprigs and bay leaves. Taste the stew and season with additional salt and pepper as needed.

    10. 10

      Ladle the stew into bowls and garnish with chopped fresh parsley before serving.