Venison Stew with Root Vegetables and Juniper Berries

A hearty and warming stew featuring tender venison, earthy root vegetables, and the subtle aroma of juniper berries. Perfect for a cold winter evening.

Prep Time

25 minutes

Total Time

2 hours 55 minutes

Calories

485 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.55/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2lbVenison Stew Meat(Cut into 1-inch cubes)

£14.00

0.3cupAll-Purpose Flour(For dredging)

£0.05

2tbspOlive Oil

£0.15

1largeYellow Onion(Chopped)

£0.60

3largeCarrots(Peeled and chopped)

£0.30

2Celery Stalks(Chopped)

£0.40

1mediumRutabaga(Peeled and cubed)

£0.70

2mediumPotatoes(Peeled and cubed (Yukon Gold or Red))

£0.35

4clovesGarlic(Minced)

£0.20

1tbspJuniper Berries(Lightly crushed)

£0.50

1tspDried Thyme

£0.10

0.5tspDried Rosemary

£0.10

1Bay Leaf

£0.10

6cupsBeef Broth(Or Venison Broth, if available)

£1.20

1cupRed Wine(Dry red wine, such as Cabernet Sauvignon or Merlot)

£2.00

2tbspTomato Paste

£0.15

1tbspWorcestershire Sauce

£0.10

To TasteSalt

To TasteBlack Pepper

2tbspFresh Parsley(Chopped, for garnish)

£0.30

Total Cost

£21.30

£3.55 per serving

Instructions

1.
In a large bowl, toss the venison with the flour, salt, and pepper.
2.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the venison in batches, being careful not to overcrowd the pot. Remove the venison and set aside.
3.
Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
4.
Stir in the tomato paste and cook for 1 minute.
5.
Pour in the red wine and scrape the bottom of the pot to deglaze, loosening any browned bits.
6.
Add the beef broth, juniper berries, thyme, rosemary, bay leaf, and Worcestershire sauce. Bring to a boil, then reduce heat to a simmer.
7.
Return the venison to the pot. Add the rutabaga and potatoes.
8.
Cover the pot and simmer for at least 2 hours, or until the venison is very tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
9.
Remove the bay leaf before serving. Taste and adjust seasonings as needed.
10.
Garnish with fresh parsley before serving.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (500g)

485 kcal / 2029 kJ

Carbs

28g

11% of RDA

Fat

19g

27% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

8 g

9% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a richer flavor, brown the venison in bacon fat instead of olive oil.

Add other root vegetables like parsnips or turnips for more variety.

If the stew becomes too thick, add a little more beef broth to reach your desired consistency.

This stew tastes even better the next day!

Cooking Equipment

Large Dutch Oven or Heavy-Bottomed Pot

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...

Venison Stew with Root Vegetables and Juniper Berries

Ingredients

Instructions