Juniper Venison Stew
A rich, slow-braised venison stew infused with crushed juniper berries, red wine, and root vegetables. The juniper contributes a subtle woodland aroma that enhances the natural character of the venison while balancing the depth of the braising liquid.
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Print PinServings: 4 Servings
Calories: 532kcal
Cost: £12.00
Equipment
- 1 Cutting Board and Cooks Knife
- 1 Dutch Oven or Heavy Pot
Ingredients
- 800 g Venison Shoulder or Stewing Venison, diced 28 oz
- 20 g Plain Flour 1½ tbsp
- 6 g Juniper Berries, lightly crushed 2 tsp
- 120 g Onion finely, diced 4¼ oz
- 80 g Carrot, diced 2¾ oz
- 80 g Celery, diced 2¾ oz
- 2 each Garlic Cloves, crushed 2 each
- 200 ml Red Wine 7 fl oz
- 500 ml Beef Stock 17 fl oz
- 20 g Tomato Purée 1 tbsp
- 2 each Bay Leaves 2 each
- 4 g Fresh Thyme leaves 1 tsp
- 150 g Button Mushrooms, halved 5¼ oz
- 30 ml Vegetable Oil 2 tbsp
- 6 g Fine Sea Salt 1 tsp
- 2 g Black Pepper, freshly ground ½ tsp
Instructions
- Lightly coat the diced Venison with the Plain Flour and season with Salt and Black Pepper.
- Heat the Oil in a heavy casserole or cast-iron pot over medium-high heat. Brown the Venison in batches until well coloured on all sides. Remove and reserve.
- In the same pot add the Onion, Carrot and Celery. Cook for several minutes until lightly softened and beginning to colour.
- Add the Garlic and the lightly crushed Juniper Berries and cook briefly until aromatic.
- Stir in the Tomato Purée and cook for one minute to deepen its flavour.
- Pour in the Red Wine, scraping the base of the pot to release the browned cooking residues. Allow the wine to reduce slightly for 2–3 minutes.
- Return the Venison to the pot and add the Beef Stock, Bay Leaves and Fresh Thyme. Bring gently to a simmer.
- Cover and cook over low heat for approximately 1½ hours until the venison becomes tender.
- Add the Button Mushrooms during the final 20 minutes of cooking.
- Taste and adjust seasoning with Salt and Pepper.
Presentation
- Serve the stew in warm bowls accompanied by buttered potatoes, creamy mashed potatoes, or rustic bread. Finish with a light scattering of freshly chopped parsley if desired.
Notes
Juniper berries should be lightly crushed to release their aromatic oils. Excessive use can dominate the dish, so restraint is essential.
Venison shoulder or neck provides the best texture for slow braising.
For additional woodland depth, replace 100ml of the Beef Stock with a dark game stock.
A small splash of Red Wine Vinegar added at the end of cooking can brighten the flavour and balance the richness of the stew
Nutrition
Calories: 532kcal | Carbohydrates: 15g | Protein: 78g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 226mg | Sodium: 1013mg | Potassium: 1233mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3589IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 12mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.
Juniper Venison Stew
A rich, slow-braised venison stew infused with crushed juniper berries, red wine, and root vegetables. The juniper contributes a subtle woodland aroma that enhances the natural character of the venison while balancing the depth of the braising liquid.
⭐ Have you tried this recipe? Click the stars to rate it and leave a quick comment below.
Print PinServings: 4 Servings
Calories: 532kcal
Cost: £12.00
Equipment
- 1 Cutting Board and Cooks Knife
- 1 Dutch Oven or Heavy Pot
Ingredients
- 800 g Venison Shoulder or Stewing Venison, diced 28 oz
- 20 g Plain Flour 1½ tbsp
- 6 g Juniper Berries, lightly crushed 2 tsp
- 120 g Onion finely, diced 4¼ oz
- 80 g Carrot, diced 2¾ oz
- 80 g Celery, diced 2¾ oz
- 2 each Garlic Cloves, crushed 2 each
- 200 ml Red Wine 7 fl oz
- 500 ml Beef Stock 17 fl oz
- 20 g Tomato Purée 1 tbsp
- 2 each Bay Leaves 2 each
- 4 g Fresh Thyme leaves 1 tsp
- 150 g Button Mushrooms, halved 5¼ oz
- 30 ml Vegetable Oil 2 tbsp
- 6 g Fine Sea Salt 1 tsp
- 2 g Black Pepper, freshly ground ½ tsp
Instructions
- Lightly coat the diced Venison with the Plain Flour and season with Salt and Black Pepper.
- Heat the Oil in a heavy casserole or cast-iron pot over medium-high heat. Brown the Venison in batches until well coloured on all sides. Remove and reserve.
- In the same pot add the Onion, Carrot and Celery. Cook for several minutes until lightly softened and beginning to colour.
- Add the Garlic and the lightly crushed Juniper Berries and cook briefly until aromatic.
- Stir in the Tomato Purée and cook for one minute to deepen its flavour.
- Pour in the Red Wine, scraping the base of the pot to release the browned cooking residues. Allow the wine to reduce slightly for 2–3 minutes.
- Return the Venison to the pot and add the Beef Stock, Bay Leaves and Fresh Thyme. Bring gently to a simmer.
- Cover and cook over low heat for approximately 1½ hours until the venison becomes tender.
- Add the Button Mushrooms during the final 20 minutes of cooking.
- Taste and adjust seasoning with Salt and Pepper.
Presentation
- Serve the stew in warm bowls accompanied by buttered potatoes, creamy mashed potatoes, or rustic bread. Finish with a light scattering of freshly chopped parsley if desired.
Notes
Juniper berries should be lightly crushed to release their aromatic oils. Excessive use can dominate the dish, so restraint is essential.
Venison shoulder or neck provides the best texture for slow braising.
For additional woodland depth, replace 100ml of the Beef Stock with a dark game stock.
A small splash of Red Wine Vinegar added at the end of cooking can brighten the flavour and balance the richness of the stew
Nutrition
Calories: 532kcal | Carbohydrates: 15g | Protein: 78g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 226mg | Sodium: 1013mg | Potassium: 1233mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3589IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 12mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.