Venison Stew with Root Vegetables and Juniper Berries

In a large bowl, toss the venison with the flour, salt, and pepper.

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.

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.

Stir in the tomato paste and cook for 1 minute.

Pour in the red wine and scrape the bottom of the pot to deglaze, loosening any browned bits.

Add the beef broth, juniper berries, thyme, rosemary, bay leaf, and Worcestershire sauce. Bring to a boil, then reduce heat to a simmer.

Return the venison to the pot. Add the rutabaga and potatoes.

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.

Remove the bay leaf before serving. Taste and adjust seasonings as needed.

Garnish with fresh parsley before serving.