Braised Venison with Root Vegetables and Barley Dinner · One Recipe Daily

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