📝 About This Recipe
This soul-warming casserole celebrates the rugged elegance of wild game, pairing lean venison with the piney, citrusy notes of crushed juniper berries. Slow-baked to fork-tender perfection, the meat bathes in a rich reduction of dry red wine and earthy root vegetables, creating a deep umami profile. It is a quintessential 'Meat-Forward Bake' that brings the rustic charm of a highland hunting lodge directly to your dinner table.
🥗 Ingredients
The Meat & Marinade
- 2 pounds Venison shoulder or chuck (cut into 1.5-inch cubes, patted dry)
- 1/4 cup All-purpose flour (seasoned with salt and black pepper)
- 1 tablespoon Juniper berries (lightly toasted and crushed with a mortar and pestle)
The Aromatic Base
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 4 ounces Smoked pancetta or thick-cut bacon (diced into lardons)
- 1 large Yellow onion (thickly sliced)
- 3 medium Carrots (peeled and cut into thick rounds)
- 2 pieces Celery stalks (chopped into 1-inch pieces)
- 3 pieces Garlic cloves (smashed and minced)
The Braising Liquid
- 2 cups Dry red wine (such as Cabernet Sauvignon or Syrah)
- 2 cups Beef or game stock (high quality or homemade)
- 1 tablespoon Tomato paste
- 3 sprigs Fresh thyme (tied with kitchen twine)
- 1 piece Bay leaf (dried)
- 1 tablespoon Red currant jelly (adds a subtle sweetness and gloss)
👨🍳 Instructions
-
1
Preheat your oven to 325°F (160°C). Position the rack in the lower-middle section to ensure even heat distribution for the heavy casserole dish.
-
2
In a large bowl, toss the cubed venison with the seasoned flour until every piece is lightly coated. Shake off any excess flour to prevent the sauce from becoming too pasty.
-
3
Heat the olive oil and 1 tablespoon of butter in a large, oven-proof Dutch oven or heavy-bottomed casserole dish over medium-high heat.
-
4
Brown the venison in batches, being careful not to crowd the pan. Sear until a deep brown crust forms on all sides (about 5-7 minutes per batch). Remove the meat to a plate and set aside.
-
5
Lower the heat to medium and add the diced pancetta. Fry until the fat has rendered and the bits are crispy and golden.
-
6
Add the remaining tablespoon of butter along with the onions, carrots, and celery. Sauté for 8-10 minutes until the vegetables begin to soften and the onions turn translucent.
-
7
Stir in the minced garlic and the crushed juniper berries. Cook for just 60 seconds until the fragrance of the juniper fills the kitchen.
-
8
Add the tomato paste and cook for 2 minutes, stirring constantly, to 'cook out' the raw metallic taste and darken the color.
-
9
Deglaze the pan with the red wine, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom. Let the wine simmer and reduce by half.
-
10
Return the venison and any accumulated juices to the pot. Pour in the beef stock until the meat is just submerged.
-
11
Stir in the red currant jelly, thyme sprigs, and bay leaf. Bring the liquid to a very gentle simmer on the stovetop.
-
12
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Bake for 2 to 2.5 hours, or until the venison is tender enough to break with a spoon.
-
13
Remove from the oven. Discard the thyme sprigs and bay leaf. If the sauce is too thin, simmer it on the stovetop for 5-10 minutes uncovered to thicken. Season with salt and pepper to taste before serving.
💡 Chef's Tips
Don't over-crush the juniper; you want them cracked to release oils, not turned into a fine powder which can be bitter. Venison is very lean, so the addition of pancetta or bacon is crucial for adding the necessary fat for a silky mouthfeel. If you can't find venison, high-quality beef chuck or lamb shoulder makes an excellent substitute using the same method. Always sear the meat in batches; if you crowd the pan, the meat will steam rather than brown, losing that essential Maillard reaction flavor. This dish tastes even better the next day after the flavors have had time to marry in the refrigerator.
🍽️ Serving Suggestions
Serve over a bed of creamy, buttery mashed potatoes or parsnip purée to soak up the rich gravy. Pair with a bold, tannic red wine like a Northern Rhône Syrah or a Malbec to complement the gaminess. A side of braised red cabbage with apples provides a lovely acidic contrast to the savory meat. Garnish with a handful of fresh flat-leaf parsley and a few whole (un-crushed) juniper berries for a professional presentation.