30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Juniper Venison Stew
A refined venison stew featuring a slow-braising technique for maximum tenderness and a silky root vegetable purée. Uses premium ingredients and a more involved process.
Total Time
300
Yield
6
Calories
600 cal
Difficulty
Hard
Cuisine
French
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What You'll Need
Equipment:
Large Dutch oven, Cutting board, Knife, Immersion blender or food processor •
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Instructions
Marinate the Venison in Red Wine, Juniper Berries, Thyme, and Bay Leaf for at least 4 hours, or preferably overnight.
Remove the venison from the marinade and pat dry. Reserve the marinade.
In a large Dutch oven, heat Duck Fat over medium-high heat.
Brown the Venison in batches, then set aside.
Add Yellow Onion, Carrots, and Celery to the pot and cook until softened, about 8-10 minutes.
Add Garlic and Tomato Paste and cook for 2 minutes more.
Deglaze the pot with the reserved marinade, scraping up any browned bits from the bottom.
Return the Venison to the pot.
Add Beef Stock, Balsamic Vinegar, Red Wine Vinegar, Smoked Paprika, Fleur de Sel, and Black Pepper.
Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the venison is extremely tender.
While the stew simmers, prepare the Root Vegetable Purée: Boil Parsnips and Sweet Potatoes until tender. Drain and purée with a small amount of the stew broth until smooth and creamy.
Serve the stew over a bed of Root Vegetable Purée.
