Rich venison stew for Christmas (with juniper)
Prep: 30 min · Cook: 150 min · Makes: 6 · For:
A pot of venison stew bubbling away is one of the coziest things about a winter Christmas. Lean venison becomes meltingly tender in red wine with juniper, smoky bacon and mushrooms, and the red currant jelly gives the sauce a gentle sweetness that goes beautifully with game.
Like most stews, it tastes even better the next day, so you can cook it before the guests arrive.
Serve it with
Creamy mash, potato croquettes or buttered noodles, braised red cabbage and a green salad.
Tips
- Brown in batches. A crowded pan steams the meat instead of browning it, and browning is where the flavor comes from.
- "Cook it low and slow. Venison is lean: boiling makes it tough, a gentle simmer makes it tender."
- About the wine: most of the alcohol cooks off in two hours of simmering, but not all of it. For children and anyone avoiding alcohol, make the alcohol-free version.
Ingredients
- 2½ lb venison stew meat (shoulder or leg), in 1½-inch chunks
- 2 tbsp all-purpose flour
- 3 tbsp butter and 2 tbsp oil
- 2 onions, chopped
- 2 carrots, in chunks
- 5 oz thick-cut smoked bacon, diced
- 8 oz cremini mushrooms, halved
- 2 garlic cloves, crushed
- 2 cups dry red wine (see the alcohol-free version)
- 1¼ cups beef broth
- 1 tbsp tomato paste
- 6 juniper berries, lightly crushed
- 2 bay leaves and 4 sprigs of thyme
- 1 tbsp red currant jelly
- 1 tsp Dijon mustard
- salt and black pepper
Method
- Pat the venison dry, season it and toss it in the flour.
- Heat half the butter and oil in a large casserole and brown the meat in small batches over a high heat, about 4 minutes per batch. Lift it out onto a plate.
- Lower the heat, add the rest of the fat and fry the bacon for 3 minutes. Add the onions and carrots and cook for 8 minutes until soft and golden. Stir in the garlic and tomato paste for 1 minute.
- Pour in the wine and scrape up all the brown bits from the bottom. Let it bubble for 3 minutes.
- Return the meat with its juices, add the stock, juniper, bay and thyme. Bring to a gentle simmer.
- Cover and cook very gently for 2-2½ hours on the stovetop, or in the oven at 300°F (150°C), until the meat is tender enough to cut with a spoon.
- Meanwhile, fry the mushrooms in a little butter until golden. Stir them in for the last 20 minutes along with the red currant jelly and mustard.
- Remove the bay and thyme, taste and season. If the sauce is thin, simmer uncovered for 10 minutes.
Questions
How do I make it alcohol-free?
Replace the wine with the same amount of extra stock plus 2 tbsp balsamic vinegar and 2 tbsp red grape juice. You get the same deep color and a gentle sweet-sour taste.
Can I make venison stew ahead?
Yes. Make it 1-2 days ahead, cool it quickly and keep it in the fridge. Reheat slowly until piping hot. It also freezes well for up to 3 months.
Can I use beef instead?
Yes, beef chuck works well with the same timing.
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