Juniper berries are particularly delicious with venison and in this stew, they give a wonderfully rich and earthy background flavour. Serve with mash potato, or if you prefer, a big chunk of bread to mop up that delicious gravy.
- 1kg venison, cubed and ready to cook
- 500ml red wine
- 2 bay leaves
- 1 tsp. peppercorns
- 1 small handful juniper berries
- 4 onions
- 4 carrots
- 2 tbsp. plain flour mixed with 1 tsp. each salt and black pepper
- Oil to fry
Place venison, red wine, bay leaves, peppercorns and juniper berries into a non-metallic bowl and cover. Leave to marinate overnight.
Slice the onions into rings or chop any way you like. Peel and thinly slice the carrots. Heat the oil in a large casserole pot and add the onion. Fry until browned, soft and sweet, then remove and set to one side.
Lift the venison from the marinade and pat dry with kitchen paper. Dust with flour mix. Heat oil in the casserole pot and fry the venison until browned, in batches if needed. Once browned all over, add the onions back to the pot along with the carrots and the reserved marinade. Stir to combine ingredients, cover and cook in a low oven (150C-160C) for 3-4 hours or until the venison is tender.
To serve, discard bay leaves.