Venison, i.e. meat from game animals such as deer, roe deer, wild boar or hare. This meat requires appropriate veterinary examination before it is released for consumption. The taste of venison is a bit like beef, but it is more intense. Venison can be used to prepare sausages, it is perfect when cooked as a stew or baked with spices. Depending on what animal it comes from, it may require less or more time to cook.
My today’s recipe is for venison stew, which I made from deer meat – leg to be precise. I combined the diced leg with root vegetables, juniper, thyme and red wine. I stewed it over a low heat for about 2 hours. I served the venison stew with addition of galuska. If you haven’t made such a stew yet, I recommend this recipe for venison stew.
Ingredients for venison stew.
- 700 g leg of deer
- 3 tablespoons of all-purpose flour
- 5 juniper berries
- 3 celery stalks
- 2 bay leaves
- 200 g carrot
- 150 g onion
- 200 g celeriac root
- 2 medium-sized cloves of garlic
- 1 and 1/2 teaspoon of salt
- 2 tablespoons of butter
- 50 g parsnip
- 200 ml dry red wine
- 1/4 teaspoon of black pepper
- 1/2 teaspoon of dry thyme
- 2 tablespoons of oil
- 600 ml water or vegetable broth
How to make venison stew.
Clean the meat, remove its membranes, cut it into medium-sized cubes, and coat each piece of meat in flour. Put a frying pan on the heat, pour in the oil and heat it up. Place the meat on a very hot frying pan and fry for a few minutes on each side, until the meat is lightly browned. Transfer the fried meat on a plate.
Put the diced vegetables with butter into a casserole dish. Fry for 7-8 minutes over a medium heat. At the end of frying, add the mashed garlic. Afterwards, add the fried meat and continue cooking together for 4-5 minutes. After that time, pour in the wine, add bay leaves, thyme, juniper and continue frying over a high heat for 2-3 minutes. Following that, add the vegetable broth and bring the whole thing to a boil, then cover the dish and simmer with a slightly opened lid for over an hour and 30 minutes, while stirring the stew from time to time. At the end of cooking, add salt and pepper.
Good to know when making venison stew.
Fry the pieces of meat in batches, not all at once. Each piece should lie fairly freely in the frying pan.
I cut the vegetables into medium-sized cubes, after peeling them from the skin.
Do you like stews? If so, try Cabbage stew.