Savory Venison Stew with Juniper Berries and Rosemary

Savory Venison Stew with Juniper Berries and Rosemary

Slow-braised venison turns tender in a rich broth scented with juniper and rosemary.

Total 2 hr 55 min Makes 6 servings Calories 385/serving

Dietary

Nut free

Allergens

Red meat, Wheat, Dairy

This hearty stew pairs lean venison with root vegetables and a deeply savory red wine broth, perfumed with crushed juniper berries and fresh rosemary. Long, slow braising breaks down the meat's connective tissue for a fork-tender result, making it a satisfying choice for cold-weather dinners. Serve with crusty bread or mashed potatoes to soak up the sauce.

Ingredients

  • 2 pounds venison stew meat, trimmed and cut into 1 1/2-inch cubes
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 3 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 carrots, peeled and sliced into rounds
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 3 cups beef stock
  • 8 juniper berries, crushed
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 pound Yukon gold potatoes, cut into 1-inch chunks
  • 1 tablespoon unsalted butter
  • 1 tablespoon fresh parsley, chopped, for garnish

Method

  1. Pat the venison cubes dry with paper towels, then toss with flour, salt, and pepper until evenly coated.

  2. Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the venison on all sides, about 3 minutes per batch, then transfer to a plate.

  3. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until softened, about 6 minutes.

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

  5. Pour in the red wine, scraping the bottom of the pot to release any browned bits, and simmer for 2 minutes to reduce slightly.

  6. Return the venison to the pot and add the beef stock, crushed juniper berries, rosemary sprigs, and bay leaves. Bring to a simmer.

  7. Cover and reduce heat to low. Simmer gently until the venison is tender, about 2 hours, stirring occasionally.

  8. Add the potatoes and continue simmering, covered, until they are tender, about 25 minutes.

  9. Remove and discard the rosemary sprigs and bay leaves. Stir in the butter until melted and the broth looks glossy.

  10. Taste and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and garnish with chopped parsley.

Related recipes

Rate this recipe

★ 4.0 (1)

Comments

    Log in to comment.

    Savory Venison Stew with Juniper Berries and Rosemary

    This hearty stew pairs lean venison with root vegetables and a deeply savory red wine broth, perfumed with crushed juniper berries and fresh rosemary. Long, slow braising breaks down the meat's connective tissue for a fork-tender result, making it a satisfying choice for cold-weather dinners. Serve with crusty bread or mashed potatoes to soak up the sauce.

    2 hr 55 min 6 servings 385 cal

    Ingredients

    • 2 pounds venison stew meat, trimmed and cut into 1 1/2-inch cubes
    • 3 tablespoons all-purpose flour
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper, freshly ground
    • 3 tablespoons olive oil
    • 1 yellow onion, diced
    • 2 carrots, peeled and sliced into rounds
    • 2 celery stalks, sliced
    • 3 cloves garlic, minced
    • 2 tablespoons tomato paste
    • 1 cup dry red wine
    • 3 cups beef stock
    • 8 juniper berries, crushed
    • 2 sprigs fresh rosemary
    • 2 bay leaves
    • 1 pound Yukon gold potatoes, cut into 1-inch chunks
    • 1 tablespoon unsalted butter
    • 1 tablespoon fresh parsley, chopped, for garnish

    Method

    1. 1

      Pat the venison cubes dry with paper towels, then toss with flour, salt, and pepper until evenly coated.

    2. 2

      Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the venison on all sides, about 3 minutes per batch, then transfer to a plate.

    3. 3

      Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until softened, about 6 minutes.

    4. 4

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

    5. 5

      Pour in the red wine, scraping the bottom of the pot to release any browned bits, and simmer for 2 minutes to reduce slightly.

    6. 6

      Return the venison to the pot and add the beef stock, crushed juniper berries, rosemary sprigs, and bay leaves. Bring to a simmer.

    7. 7

      Cover and reduce heat to low. Simmer gently until the venison is tender, about 2 hours, stirring occasionally.

    8. 8

      Add the potatoes and continue simmering, covered, until they are tender, about 25 minutes.

    9. 9

      Remove and discard the rosemary sprigs and bay leaves. Stir in the butter until melted and the broth looks glossy.

    10. 10

      Taste and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and garnish with chopped parsley.