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Hunter's Venison & Wild Mushroom Stew with Juniper Berries
Prep: 35 minutes
Cook: 2 hours 45 minutes
Servings: 6
From Forest to Fork
Embark on a culinary journey to the heart of the forest with this Hunter's Venison & Wild Mushroom Stew. This venison stew recipe celebrates the essence of wild food, combining tender venison with an assortment of earthy wild mushrooms, fragrant juniper berries, and robust root vegetables. It's a dish that tells a story of the wilderness with every hearty bite.
Materials
- 2 lbs venison stew meat, cut into 1.5-inch cubes
- 2 tbsp olive oil
- 2 tbsp butter
- 1 large leek, white and light green parts, sliced
- 8 oz mixed wild mushrooms (or cremini/shiitake), roughly chopped
- 4 cloves garlic, minced
- 6-8 juniper berries, crushed
- 2 sprigs fresh rosemary
- 4 cups beef broth
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream (optional)
- Salt and freshly ground black pepper to taste
- Fresh rosemary sprigs for garnish
Preparation
- Pat venison dry and season with salt and pepper. Dredge in flour, shaking off excess.
- Clean and chop mushrooms. Slice leeks. Mince garlic. Crush juniper berries.
Cooking
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the venison in batches until browned. Remove venison and set aside.
- Add butter to the pot. Add sliced leeks and sauté for 5 minutes until softened. Add chopped mushrooms and cook until they release their liquid and brown, about 8-10 minutes.
- Stir in minced garlic and crushed juniper berries. Cook for 1 minute until fragrant.
- Return the venison to the pot. Add beef broth and fresh rosemary sprigs. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour 45 minutes.
- Add the potato cubes to the stew. Stir well, cover, and continue to simmer for another 45-60 minutes, or until venison is fork-tender and potatoes are cooked through.
- If using, stir in heavy cream and cook for 5 minutes, uncovered, to slightly thicken.
- Remove rosemary sprigs before serving. Taste and adjust seasoning.
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