Venison Stew Recipe

Name: Venison Stew Recipe
Ingredients: Venison: 1.5 kg (about 3.3 pounds), shoulder or leg cuts, trimmed and cut into 2-inch chunks.; Bacon: 200 grams (7 ounces), diced.; Carrots: 3 medium, peeled and cut into 1-inch pieces.; Parsnips: 3 medium, peeled and cut into 1-inch pieces.; Turnips: 2 medium, peeled and cut into 1-inch pieces.; Onions: 2 large, finely chopped.; Garlic: 4 cloves, minced.; Red Wine: 750 ml (about 1 bottle), robust variety like Cabernet Sauvignon or Shiraz.; Beef or Game Stock: 1.5 liters (about 6 cups), preferably homemade or a high-quality store-bought version.; Bay Leaves: 2 large or 3 small.; Fresh Thyme: 1 tablespoon, or 1 teaspoon if using dried.; Fresh Rosemary: 1 tablespoon, chopped, or 1 teaspoon if using dried.; Juniper Berries: 10, lightly crushed.; Flour: 3 tablespoons, for dredging the venison.; Butter: 2 tablespoons.; Olive Oil: As needed, for browning the venison.; Salt and Pepper: To taste.

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A well-prepared venison stew offers a delectable eating experience but also provides a hearty, nutritious meal that celebrates the essence of wild game.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at gameguns.com.

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Ingredients

Venison: 1.5 kg (about 3.3 pounds), shoulder or leg cuts, trimmed and cut into 2-inch chunks.
Bacon: 200 grams (7 ounces), diced.
Carrots: 3 medium, peeled and cut into 1-inch pieces.
Parsnips: 3 medium, peeled and cut into 1-inch pieces.
Turnips: 2 medium, peeled and cut into 1-inch pieces.
Onions: 2 large, finely chopped.
Garlic: 4 cloves, minced.
Red Wine: 750 ml (about 1 bottle), robust variety like Cabernet Sauvignon or Shiraz.
Beef or Game Stock: 1.5 liters (about 6 cups), preferably homemade or a high-quality store-bought version.
Bay Leaves: 2 large or 3 small.
Fresh Thyme: 1 tablespoon, or 1 teaspoon if using dried.
Fresh Rosemary: 1 tablespoon, chopped, or 1 teaspoon if using dried.
Juniper Berries: 10, lightly crushed.
Flour: 3 tablespoons, for dredging the venison.
Butter: 2 tablespoons.
Olive Oil: As needed, for browning the venison.
Salt and Pepper: To taste.