📝 About This Recipe
This soul-warming dish pays homage to the wild landscapes where venison and juniper naturally thrive, creating a deep, resinous flavor profile that is quintessentially autumnal. The sharp, piney brightness of whole juniper berries acts as the perfect foil to the lean, iron-rich richness of the deer meat, which is slow-cooked until it yields to the touch of a fork. Infused with woodsy aromatics and a velvety red wine reduction, this braise transforms a rugged cut of game into a sophisticated masterpiece of rustic elegance.
🥗 Ingredients
The Meat
- 3 pounds Venison shoulder or chuck (cut into 2-inch cubes, patted very dry)
- 2 teaspoons Kosher salt (plus more to taste)
- 1 teaspoon Black peppercorns (freshly cracked)
- 1/4 cup All-purpose flour (for dredging)
- 3 tablespoons Grapeseed oil (or other high-smoke point oil)
Aromatics & Spices
- 1.5 tablespoons Whole Juniper Berries (lightly crushed with a mortar and pestle)
- 1 large Yellow onion (diced into 1/2-inch pieces)
- 2 medium Carrots (peeled and sliced into thick rounds)
- 2 pieces Celery stalks (diced)
- 4 pieces Garlic cloves (smashed and peeled)
- 2 sprigs Fresh Rosemary (whole)
- 4 sprigs Fresh Thyme (whole)
- 2 pieces Bay leaves (dried)
The Braising Liquid
- 2 cups Dry Red Wine (such as Cabernet Sauvignon or Syrah)
- 2 cups Beef or Game stock (low sodium)
- 1 tablespoon Tomato paste
- 1 tablespoon Red currant jelly (adds a subtle tart sweetness)
- 2 tablespoons Unsalted butter (cold, for finishing the sauce)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Ensure the oven rack is in the lower-middle position to accommodate a large Dutch oven.
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2
Season the venison cubes generously with kosher salt and cracked black pepper. Dredge the meat lightly in flour, shaking off any excess.
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3
In a large heavy-bottomed Dutch oven, heat 2 tablespoons of oil over medium-high heat until shimmering. Brown the venison in batches, being careful not to crowd the pan, until a deep golden-brown crust forms on all sides (about 4-5 minutes per batch).
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4
Remove the browned venison to a plate and set aside. If the pan looks dry, add the remaining tablespoon of oil.
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5
Add the onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the onions are translucent and starting to brown at the edges.
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6
Stir in the smashed garlic and the lightly crushed juniper berries. Cook for 1-2 minutes until the piney fragrance of the juniper is released.
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7
Add the tomato paste and stir constantly for 2 minutes to 'toast' the paste, which deepens the color and flavor of the braise.
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8
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.
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9
Return the venison and any accumulated juices back to the pot. Pour in the stock until the meat is about 3/4 submerged.
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10
Nestle the rosemary, thyme, bay leaves, and red currant jelly into the liquid. Bring the pot to a gentle simmer on the stovetop.
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11
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the venison is completely tender and breaks apart easily with a fork.
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12
Once tender, remove the pot from the oven. Discard the herb sprigs and bay leaves. Use a slotted spoon to transfer the meat and vegetables to a warm serving platter.
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13
Place the Dutch oven back on the stove over medium heat. Simmer the liquid for 5-10 minutes until it thickens into a glossy sauce. Whisk in the cold butter at the very end for a velvety finish.
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14
Taste the sauce and adjust seasoning with salt or pepper if needed. Pour the sauce over the venison and serve immediately.
💡 Chef's Tips
Don't over-crush the juniper berries; you want them cracked open to release oils, not ground into a powder which can become bitter. Venison is extremely lean, so don't skip the browning step—it provides the essential Maillard reaction flavors that the meat lacks in fat. If you can't find venison, this recipe works beautifully with wild boar or high-quality beef chuck roast. Always pat the meat dry with paper towels before searing; moisture is the enemy of a good crust. For a smoother sauce, you can strain the braising liquid through a fine-mesh sieve before the final reduction.
🍽️ Serving Suggestions
Serve over a bed of creamy parsnip puree or buttery mashed potatoes to soak up the sauce. Pair with a side of honey-glazed roasted root vegetables like beets or turnips. A glass of bold, tannic red wine like a Northern Rhône Syrah complements the gamey notes perfectly. Garnish with a sprinkle of fresh flat-leaf parsley and a few whole (un-crushed) juniper berries for visual appeal. Include a side of warm, crusty sourdough bread for cleaning the plate.