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Juniper Berry Venison Stew

By Ben Braiser

Prep:
25 mins
Cook:
120 mins
Total:
145 mins
Yield:
6 servings

Juniper Berry Venison Stew is a hearty slow-cooked dish featuring tender venison cubes gently simmered with crushed juniper berries, root vegetables, and red wine for deep, earthy flavors. Finished with fresh parsley, it offers a rustic taste of the wild in every warming spoonful. Ideal for cool evenings and communal meals.

Ingredients

  • 1.50 pound venison, cut into cubes
  • 1 teaspoon salt
  • 0.50 teaspoon black pepper
  • 1 tablespoon oil
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon juniper berries, crushed
  • 0.50 cup red wine
  • 4 cup beef broth
  • 2 bay leaves
  • 2 cup carrots, sliced
  • 2 cup potatoes, diced
  • 1 teaspoon dried thyme
  • 0.25 cup parsley, chopped

Steps

  1. Season and brown the venison in oil over medium-high heat.
  2. Saute onion, garlic, and juniper berries until fragrant.
  3. Deglaze pan with red wine and reduce by half.
  4. Add broth and bay leaves; bring to a gentle boil.
  5. Stir in carrots, potatoes, and thyme; cover and simmer 90–120 minutes until venison is tender.
  6. Discard bay leaves, adjust seasoning, and garnish with parsley before serving.