Uncle Thaddeus's Venison Stew With Juniper Berries

Name: Uncle Thaddeus's Venison Stew with Juniper Berries (Standard)
Prep time: 1 h 12 min
Cook time: 1 h 48 min
Total time: 3 h
Yield: 6
Cuisine: Holiday
Ingredients: 2 lbs Venison-cubed; 1 tbsp Olive Oil; 1 large Onion-chopped; 2 Carrots-chopped; 2 Celery stalks-chopped; 1 lb Potatoes-cubed; 8 oz Mushrooms-sliced; 1 tbsp Juniper Berries-crushed; 2 cloves Garlic-minced; 2 tbsp Tomato Paste; 4 cups Beef Broth; 1 tsp Dried Thyme; 1/2 tsp Black Pepper; 1/2 tsp Salt; 1 tbsp All-Purpose Flour

⏱3h

👥6

🔥450 cal

Medium

🍽️Holiday

🥗Paleo

A hearty and flavorful venison stew, perfect for a cold evening. This version uses readily available ingredients and a straightforward cooking process.

2 lbs Venison-cubed

1 tbsp Olive Oil

1 large Onion-chopped

2 Carrots-chopped

2 Celery stalks-chopped

See all 15 ingredients ↓

(0 reviews)

⏱3h

👥6

🔥450 cal

Medium

🍽️Holiday

🥗Paleo

A hearty and flavorful venison stew, perfect for a cold evening. This version uses readily available ingredients and a straightforward cooking process.

#Stew #Venison #Comfort Food #Winter

Instructions

Season the Venison with salt and pepper.
Heat Olive Oil in a large pot or Dutch oven over medium-high heat. Brown the Venison in batches, then set aside.
Add Onion, Carrots, and Celery to the pot and cook until softened, about 5-7 minutes.
Add Garlic and Mushrooms and cook for another 3-5 minutes.
Stir in Tomato Paste and cook for 1 minute.
Sprinkle Flour over the vegetables and cook for 1 minute, stirring constantly.
Gradually pour in Beef Broth, stirring to prevent lumps.
Add the browned Venison, Juniper Berries, Thyme, Salt, and Pepper to the pot.
Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 - 2 hours, or until the venison is tender.
Add Potatoes during the last 30 minutes of cooking.
Serve hot.

Ingredients

Venison
2 lbs 900 g Venison-cubed
Vegetables
1 tbsp 15 mL Olive Oil
1 large 200 g Onion-chopped
2 200 g Carrots-chopped
2 200 g Celery stalks-chopped
1 lb 450 g Potatoes-cubed
8 oz 225 g Mushrooms-sliced
Flavorings
1 tbsp 15 mL Juniper Berries-crushed
2 cloves 6 g Garlic-minced
2 tbsp 30 mL Tomato Paste
4 cups 950 mL Beef Broth
1 tsp 5 mL Dried Thyme
1/2 tsp 2.5 mL Black Pepper
1/2 tsp 2.5 g Salt
1 tbsp 15 mL All-Purpose Flour

Equipment

Large pot or Dutch oven
Cutting board
Knife

Instructions

Season the Venison with salt and pepper.
Heat Olive Oil in a large pot or Dutch oven over medium-high heat. Brown the Venison in batches, then set aside.
Add Onion, Carrots, and Celery to the pot and cook until softened, about 5-7 minutes.
Add Garlic and Mushrooms and cook for another 3-5 minutes.
Stir in Tomato Paste and cook for 1 minute.
Sprinkle Flour over the vegetables and cook for 1 minute, stirring constantly.
Gradually pour in Beef Broth, stirring to prevent lumps.
Add the browned Venison, Juniper Berries, Thyme, Salt, and Pepper to the pot.
Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 - 2 hours, or until the venison is tender.
Add Potatoes during the last 30 minutes of cooking.
Serve hot.