Servings: 6 servings
Calories: 360kcal
Ingredients
- 2 1/2 lbs venison (red deer) shoulder cubed
- 1 cup dry red wine
- 2 carrots chopped
- 1 celery root chopped
- 1 onion chopped
- 10 juniper berries crushed
- 3 bay leaves
- 3 tbsp oil
- 2 1/2 cups beef broth
- Salt and pepper to taste
Instructions
- Combine venison, wine, carrots, celery root, onion, juniper, and bay leaves in a large bowl. Marinate refrigerated at least 8 hours.
- Remove venison, patting dry, and reserve the marinade with its vegetables.
- Heat oil in a large pot over medium-high heat. Brown venison in batches. Set aside.
- Add the marinade vegetables to the pot and cook 6–8 minutes until softened.
- Return venison to the pot along with the marinade liquid and broth.
- Bring to a simmer, cover, and braise 2 hours until fork-tender.
- Season with salt and pepper. Strain the sauce if a smoother finish is desired, pressing the vegetables through.
- Serve venison with the sauce spooned generously over the top.
Nutrition
Serving: 1serving | Calories: 360kcal | Protein: 36g | Fat: 18g | Fiber: 2g
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