Stewed Venison with Juniper and Bay
Enjoy tender stewed venison infused with juniper and bay. Long, slow cooking ensures moistness without the need for marinating.
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 rivercottage.net.
Cooking tools:
- Heavy-based frying pan
- Baking dish
- Wooden spoon
- Stove
- Oven
- Ladle
- Spider strainer
- Measuring spoon
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Potato masher
- Steamer basket
- Serving bowl
- Kitchen towel
Ingredients
- 2 tablespoons rapeseed or sunflower oil, or dripping
- 250g home-cured bacon belly, or bought pancetta, cut into chunky cubes
- 1.5kg venison neck and shoulder meat, cut into large chunks
- 2 onions, finely sliced
- 2–3 large carrots, cut into big chunks
- 2 celery stalks, sliced
- 6–10 juniper berries, bashed slightly
- 2 bay leaves
- A large sprig of thyme
- At least 500ml beef, venison, chicken or game stock
- 150ml red wine
- Sea salt
- freshly ground black pepper
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