Rich and Hearty Venison Stew with Red Wine

Name: Rich and Hearty Venison Stew with Red Wine
Prep time: 25 min
Cook time: 150 min
Total time: 175 min
Yield: 6
Ingredients: 800 g diced venison; 12 shallots peeled; 3 medium carrots roughly chopped; 2 celery sticks, roughly chopped; 2 tbsp vegetable or sunflower oil; 3 tbsp plain flour; 250 ml red wine; 500 ml beef stock; 2 tbsp tomato puree; 2 tsp juniper berries lightly crushed; 2 bay leaves; 3 sprigs few thyme sprigs; 1 tbsp chopped parsley to serve

A comforting, slow-cooked venison stew featuring tender meat, earthy juniper berries, and a rich red wine gravy. This easy-to-follow recipe delivers deep, gamey flavors that pair perfectly with mashed potatoes or crusty bread for a satisfying winter meal.

Servings6 Portions

Prep Time25 Mins

Cook Time150 Mins

Difficulty

Easy

Ingredients

diced venison
800 g
shallots peeled
12
medium carrots roughly chopped
3
celery sticks, roughly chopped
2
vegetable or sunflower oil
2 tbsp
plain flour
3 tbsp
red wine
250 ml
beef stock
500 ml
tomato puree
2 tbsp
juniper berries lightly crushed
2 tsp
bay leaves
2
few thyme sprigs
3 sprigs
chopped parsley to serve
1 tbsp

Step-by-Step Instructions

Season the diced venison generously with salt and pepper. Heat 1 tablespoon of oil in a large, heavy-based pot or Dutch oven over medium-high heat. Brown the meat in batches to avoid overcrowding the pan, ensuring a deep brown crust on all sides. Remove the meat and set aside.

Lower the heat to medium-low and add the remaining tablespoon of oil. Add the peeled shallots, chopped carrots, and celery. Sauté for 10–12 minutes, stirring occasionally, until the vegetables have softened and started to color.

Return the browned venison and any accumulated juices to the pot. Sprinkle the flour over the mixture and stir well for 2 minutes to coat everything and cook out the raw flour taste.

Pour in the red wine and bring to a simmer for 3–5 minutes, scraping the bottom of the pan with a wooden spoon to release the flavorful browned bits (deglazing).

Add the beef stock, tomato puree, crushed juniper berries, bay leaves, and thyme sprigs. If the meat isn't fully submerged, top up with a little water. Bring the liquid to a boil, then reduce the heat to a very low simmer.