Instructions
- In a large pot or Dutch oven, heat Olive Oil 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 5-7 minutes.
- Add Garlic and Tomato Paste and cook for 1 minute more.
- Deglaze the pot with Red Wine, scraping up any browned bits from the bottom.
- Return the Venison to the pot.
- Stir in Juniper Berries, Beef Broth, Balsamic Vinegar, Thyme, Salt, and Pepper.
- Bring to a boil, then reduce heat and simmer for 2 - 2.5 hours, or until the venison is tender.
- Add Potatoes and Mushrooms during the last 45 minutes of cooking.
- Serve hot.
