Description
A rich and flavorful venison dish braised in red wine with aromatic juniper berries.
Ingredients
Scale
- 2 pounds venison shoulder, cut into chunks
- 1 cup red wine
- 1 cup beef broth
- 1 onion, chopped
- 2 carrots, chopped
- 4 garlic cloves, minced
- 1 tablespoon juniper berries, crushed
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat olive oil over medium-high heat.
- Season the venison with salt and pepper, then brown the chunks on all sides.
- Add the onion, carrots, and garlic, cooking until softened.
- Stir in the red wine, scraping the bottom of the pot.
- Add the beef broth, juniper berries, and bay leaves.
- Bring to a boil, then reduce heat to low and cover.
- Simmer for 2-3 hours until the venison is tender.
- Remove bay leaves before serving.
Notes
- Serve with mashed potatoes or crusty bread to soak up the sauce.
- This dish can be made a day ahead for better flavor.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: Wild Game
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 4g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 56g
- Cholesterol: 150mg