📝 About This Recipe
This rustic, deep-flavored stew celebrates the lean, earthy profile of wild venison by slow-braising it in a rich red wine and juniper-infused broth. Unlike beef, venison offers a sophisticated woodsy sweetness that, when paired with root vegetables and fresh herbs, creates the ultimate cold-weather comfort meal. This recipe ensures the meat remains incredibly tender while the sauce develops a velvety, glossy finish that coats every bite.
🥗 Ingredients
The Meat
- 2.5 pounds Venison shoulder or chuck (trimmed of silver skin and cut into 1.5-inch cubes)
- 1/4 cup All-purpose flour (for dredging)
- 2 teaspoons Kosher salt and black pepper (plus more to taste)
- 3 tablespoons Neutral oil (such as grapeseed or vegetable oil)
Aromatics and Vegetables
- 1 large Yellow onion (diced)
- 3 large Carrots (peeled and cut into 1-inch chunks)
- 2 pieces Celery stalks (sliced)
- 4 pieces Garlic cloves (minced)
- 2 medium Parsnips (peeled and cut into rounds)
- 2 tablespoons Tomato paste (adds depth and color)
The Braising Liquid
- 2 cups Dry red wine (Cabernet Sauvignon or Syrah works best)
- 3 cups Beef or Game stock (low sodium)
- 1 tablespoon Worcestershire sauce
- 5-6 pieces Juniper berries (lightly crushed to release oils)
- 1 sprig Fresh rosemary (whole)
- 3 sprigs Fresh thyme (whole)
- 1 piece Bay leaf (dried)
👨🍳 Instructions
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1
Pat the venison cubes thoroughly dry with paper towels; this is crucial for achieving a deep brown crust rather than steaming the meat.
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2
In a shallow bowl, whisk together the flour, salt, and pepper. Dredge the venison pieces in the flour mixture, shaking off any excess.
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3
Heat the oil in a large heavy-bottomed Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the meat until deeply browned on all sides, about 3-4 minutes per batch. Remove the meat and set aside on a plate.
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4
Reduce the heat to medium. Add the onions, carrots, and celery to the same pot. Sauté for 5-7 minutes until the onions are translucent and starting to soften.
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5
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a dark brick-red color and smells fragrant.
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6
Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up all the 'fond' (the flavorful browned bits) from the bottom of the pot.
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7
Return the seared venison and any accumulated juices to the pot. Add the beef stock, Worcestershire sauce, crushed juniper berries, rosemary, thyme, and bay leaf.
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8
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover with a tight-fitting lid.
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9
Simmer very gently for 2 hours. The liquid should barely bubble to ensure the lean meat doesn't become tough.
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10
After 2 hours, stir in the parsnips. Cover and continue to simmer for another 45-60 minutes, or until the venison is fork-tender and the parsnips are soft.
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11
Remove the herb sprigs and the bay leaf. If the sauce is too thin, simmer uncovered for the last 15 minutes to reduce and thicken.
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12
Taste and adjust seasoning with more salt or pepper if needed. Let the stew rest for 10 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Always trim the silver skin (the white, shiny connective tissue) from the venison, as it becomes rubbery and tough when cooked. If you don't have juniper berries, you can substitute with a teaspoon of gin or a few extra sprigs of rosemary for that pine-like aroma. For the best flavor, make this stew a day in advance; the flavors deepen and the venison becomes even more tender after a night in the fridge. Don't rush the searing process—the Maillard reaction on the meat provides the backbone of the stew's savory flavor profile.
🍽️ Serving Suggestions
Serve over a bed of creamy, buttery mashed potatoes or stone-ground grits to soak up the rich gravy. Pair with a crusty loaf of sourdough bread and salted butter for dipping. A glass of bold, tannic red wine like a Malbec or Petite Sirah complements the gaminess of the meat perfectly. Top with a gremolata of fresh parsley, lemon zest, and minced garlic to add a bright, acidic pop to the dish.