Venison stew is a rich and hearty meat dish, with an intense and exquisite flavor. It is excellent served with polenta or mashed potatoes. It’s not difficult to prepare, but it takes some time because the meat needs to cook for 2.5 – 3 hours to become very tender and succulent, as one expects from a stew. It is also important to choose the meat well or to get it from a trusted butcher and clean it thoroughly from all the films and cartilage. Venison meat actually has very little fat, as game meat usually contains less than 3% fat per 100 g and therefore has fewer calories than pork, chicken, and beef. Additionally, it is an excellent source of B vitamins.
- Difficulty: Medium
- Preparation time: 40 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.2 lbs venison meat
- 3.5 oz onions
- 3.5 oz carrots
- 1 stalk celery
- 1 clove garlic
- as needed vegetable oil
- 7 fl oz red wine
- 2 cups cups broth (hot)
- 1 sprig rosemary
- 8 berries juniper
- as needed salt
- as needed pepper
Steps
To prepare the venison stew, remove any films and cartilage from the meat and cut it into cubes about 1.5 x 1.5 inches. Set aside.
Peel the onion and garlic and chop them coarsely. Wash and trim the carrots and celery and chop them coarsely. Chop the onion, garlic, carrots, and celery in a food processor and set aside.
Heat a wide-bottomed pot with oil and sear the pieces of meat over high heat, stirring occasionally, until they are well browned on all sides. Add the chopped vegetables and brown for a few more minutes. Deglaze with the red wine and let it evaporate. Also, pour in the broth to cover all the meat, add the previously washed rosemary and lightly crushed juniper berries. Salt, pepper, and stir. Cover with a lid and let simmer for 2.5 – 3 hours, stirring occasionally.
When the meat is tender, the stew is ready. If you prefer a smooth sauce, remove the pieces of meat from the gravy using a slotted spoon and keep them warm. Remove the sprig of rosemary and blend the gravy with an immersion blender, then put the pieces of meat back in the pot and bring it back to a boil. Serve your venison stew with mashed potatoes or polenta.
