Braised Venison with Root Vegetables and Barley Dinner

Name: Braised Venison with Root Vegetables and Barley Dinner
Total time: 145 min
Ingredients: 700 g venison shoulder, trimmed and cut into 3 cm cubes; 2 tbsp vegetable oil; 1 large onion, finely diced; 2 cloves garlic, minced; 2 medium carrots, peeled and cut into 1 cm rounds; 1 parsnip, peeled and cut into 1 cm rounds; 200 g celery root (celeriac), peeled and cut into 1 cm cubes; 150 g pearl barley, rinsed; 750 ml beef or game stock; 200 ml dry red wine; 2 tbsp tomato paste; 2 sprigs fresh thyme; 1 bay leaf; 1 tsp whole black peppercorns; Salt, to taste; Freshly ground black pepper, to taste; 1 tbsp unsalted butter; 2 tbsp fresh flat-leaf parsley, chopped

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Tender venison slow-braised with root vegetables and pearl barley in a Dutch oven delivers an earthy, rustic Scandinavian-inspired dinner bowl.

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