Braised Venison & Juniper Stew

Posted on 4th November 2014

Serves 6-8 persons


  • 4 tablespoons of plain flour
  • seasoning
  • 800g quality stewing venison cut into 2cm chunks
  • olive oil
  • 2 onions peeled & roughly chopped
  • 3 carrots peeled & cut into batons
  • 2 sticks of celery trimmed & roughly cut
  • 1 tablespoon juniper berries crushed & blended in a mixer
  • 2 sprigs of rosemary leaves picked & chopped
  • 1¬† knob of butter
  • 6 sprigs of fresh flat leaf parsley
  • 2 litres venison or beef stock
  • 1 garlic clove chopped
  • 4 table spoon of tomato paste
  • 1/2 pint of red wine
  • 450g chopped tomatoes


  1. season the chunks of venison with salt & pepper
  2. toss the chunk of meat through the flour until coated
  3. heat a large pan on high heat, add a few drops of olive oil & fry three meat for 3 minutes until browned off
  4. in a separate pan on high heat add the chopped onions,carrot, celery, garlic rosemary, tomato paste, tomatoes, knob of butter & crushed juniper berries
  5. add the stock, giving everything a good stir the pop the lid on & let everything steam for approx 5 minutes so the flavours mix together
  6. mix meat & other ingredients together
  7. keep the lid off & fry for another 10 minutes on medium heat stirring every so often
  8. bring to boil. then turn down the heat to medium/low, so that the stew is simmering
  9. slow cook for at least 2 hours with the lid slightly askew
  10. keep an eye on the contents & add splashes of water if you think it looks dry
  11. check to see if the meat starts to fall apart?
  12. when cooked add chopped parsley & serve with either naan bread or vegetable of your choice

Enjoy & your family or friends will be well impressed