| Prep: 30 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 395 | 9g | 3g | 30g |
| sugars | fibre | protein | salt |
| 7g | 4g | 44g | 0.8g |
As a self-proclaimed Southern cuisine aficionado, basking in the aroma of my late grandmother’s kitchen, my heart finds solace in traditional cooking. Yet, there’s always room for experimentation. There are moments when I love to infuse elements of my coastal upbringing, surprising swells in an otherwise calm sea of Southern classics. This scrumptious and hearty Juniper Berry and Rosemary Venison Stew is one such entrancing wave, blending Southern roots with luminous notes of forest and sea.
The Symphony of Flavors
Radiating warmth and earthiness, this venison stew recipe hews closely to my inherent love for meats, expanded to encompass the freshness of the coast. The gamey taste of venison, fortified by robust rosemary and awakened by the addition of juniper berries, creates a comforting, hearty dish that can satisfy even the most ravenous of hunger pangs. Indeed, this stew is a melody where each ingredient sings its note, producing one harmonious, seasonal symphony.
An Adventure in Health
This Juniper Berry and Rosemary Venison Stew carries not just the promise of divine taste but also a bevy of nutritional benefits. Venison, the star of our show, is a lean meat that is higher in protein than beef and lower in saturated fats, making it an excellent choice for a healthy lifestyle. The better news? This splendid dish is teeming with quintessential vegetables, such as onions and carrots, providing a wonderful source of vitamins and fibers. And let’s not overlook the power of herbs! From the immune-boosting properties of garlic and the memory-enhancing power of rosemary to the antiseptic features of juniper berries, this delightful stew is packed with health benefits. To learn more about the incredible benefits of these ingredients, check here.
A Versatile Companion
My hearty Juniper Berry and Rosemary Venison Stew can stand admirably alone, yet its bold flavors can also harmonize beautifully with other dishes. Think of serving this alongside warm, buttered cornbread or my signature garlic-infused mashed potatoes. For a more coastal touch, consider pairing this stew with seared scallops or a simple lobster roll. The combinations are delightful and endless and you can browse for pairing inspirations here.
So, whether you’re craving a comforting bowl of warmness or seeking a robust, delicious adventure, this juniper berry and rosemary venison stew is your ticket. Packed with traditional Southern goodness with a refreshing spin, it’ll keep you coming back for more. Guaranteed!
What You’ll Need
- 2 pounds venison, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons rosemary, chopped
- 1 cup juniper berries
- 1 cup red wine
- 4 cups beef stock
- 4 carrots, cut into 1-inch chunks
- 4 potatoes, cut into 1-inch chunks
- 2 bay leaves
- Salt and black pepper to taste
Method
Step One
In a large pot, heat the olive oil over medium heat. Add in the venison cubes and season with salt and black pepper. Cook the meat until it is browned on all sides, about 5-7 minutes.
Step Two
Remove the browned venison cubes from the pot and set them aside. In the same pot, add the finely chopped onions and minced garlic. Sauté them until the onions become translucent and the garlic becomes fragely, usually taking about 5 minutes.
Step Three
Once the onions and garlic are ready, add the chopped rosemary and juniper berries to the pot. Stir everything together and let it cook for another 2 minutes.
Step Four
Add the browned venison cubes back into the pot. Pour in the red wine, stirring up any bits stuck at the bottom of the pot. Allow the wine to reduce by half, this should take roughly 3-4 minutes.
Step Five
Once the wine has reduced, add the beef stock into the pot. Throw in the carrots, potatoes, and bay leaves, then bring everything to a boil.
Step Six
After the stew reaches a boil, reduce the heat and let it simmer. Cover the pot and let it cook for about 2 hours, or until the venison is tender and the flavors have melded together.
Step Seven
After the stew is done cooking, do a taste test and adjust the salt and pepper as needed. Remove the bay leaves before serving. Serve your Juniper Berry and Rosemary Venison Stew hot and enjoy!
