Forest Feast: Dorset Venison Stew With Juniper Berries And Red Wine
Indulge in the flavors of Dorset with this hearty and rich venison stew, infused with the earthy aroma of juniper berries and the depth of red wine. This Forest Feast is a celebration of the bountiful game and natural ingredients found in the Dorset countryside.
Ingredients
- 2 lbs Dorset venison, cubed
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 tbsp juniper berries
- 2 cups red wine
- 4 cups beef or game stock
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the venison and brown on all sides. Remove the venison and set aside.
- In the same pot, add the onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
- Add the garlic and juniper berries, and cook for another 2 minutes.
- Pour in the red wine and simmer for 5 minutes, scraping up any browned bits from the bottom of the pot.
- Return the venison to the pot and add the stock and bay leaves. Season with salt and pepper.
- Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 2 hours, or until the venison is tender.
- Adjust the seasoning if needed, then serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 30g
- Fat
- 15g
- Carbohydrates
- 20g
Supplies
Large pot Wooden spoon Cutting board Sharp knife Ladle
Tools
Dutch oven or heavy-bottomed pot Chef's knife Measuring cups and spoons
Serving suggestions
Serve the Dorset Venison Stew with crusty bread or over creamy mashed potatoes for a comforting meal.
Tips & tricks
For an extra depth of flavor, marinate the venison in red wine and juniper berries overnight before cooking.
Cost
$35