Juniper Red Wine Venison Stew – A Rustic, Hearty Dish for Every Season
For those who appreciate the rich flavors of wild game cooking, nothing captures the essence of the hunt like a well-prepared venison stew. This Juniper Red Wine Venison Stew blends the earthy depth of venison, robust red wine, and the fragrant spice of juniper berries, creating a slow-cooked masterpiece that’s perfect for any season.
Juniper Red Wine Venison Stew | Hearty Venison Burgundy Stew Recipe with Aromatic Spices
DifficultyMedium
Servings6
Prep time20 minutes
Cook time2 hours30 minutes
Total time2 hours50 minutes
Ingredients
For the Venison Stew:
- 2 lbs venison stew meat, cubed
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic, minced
- 2 tbsp tomato paste
- 1 tsp ground black pepper
- 1 tsp salt
- 1 tsp smoked paprika
- 1 tsp fresh thyme, (or ½ teaspoon dried thyme)
- 1 tsp fresh rosemary, (or ½ teaspoon dried rosemary)
- 1/2 tsp ground allspice
- 1 tbsp juniper berries, crushed
- 1 1/2 cups dry red wine
- 2 cups beef or venison broth
- 3 large carrots, chopped
- 2 gold potatoes, diced
- 1 pparsnip, chopped (optional)
- 2 bay leaves
Let's Get Cooking!
Instructions
- 1
Sear the Venison
- Heat olive oil in a Dutch oven over medium-high heat.
- Brown the venison in batches, about 3 minutes per side. Remove and set aside.
- 2
Build the Flavor Base
- Add onions and garlic to the pot, cooking until softened.
- Stir in tomato paste, juniper berries, and spices, cooking for 2 minutes.
- 3
Deglaze with Red Wine
- Pour in red wine, scraping up any browned bits.
- Let simmer for 5 minutes to reduce slightly.
- 4
Simmer the Stew
- Add broth, bay leaves, carrots, potatoes, and venison.
- Cover and simmer for 2.5 hours, stirring occasionally.
- 5
Serve and Enjoy
- Remove bay leaves before serving.
- Garnish with fresh herbs and serve hot.
Equipment
Notes
Recipe Notes for the Best Venison Stew
- Choose the Right Cut of Venison: The best cuts for stewing are shoulder (chuck), neck, or shank, as they contain more connective tissue, which breaks down beautifully during slow cooking.
- Marinate for Extra Tenderness: If your venison is from a wild game source, marinating in buttermilk or red wine for a few hours or overnight can help tenderize the meat and mellow any strong gamey flavors.
- Searing is Essential: Always sear the venison in a hot Dutch oven before braising to develop a rich, caramelized crust and deepen the stew’s overall flavor.
- Let the Flavors Develop: This stew tastes even better the next day as the flavors continue to meld. Consider making it ahead and reheating for optimal taste.
- Balancing Sweetness and Acidity: The juniper berries and red wine add a touch of sweetness and acidity, which balance the earthy, gamey notes of venison.
- Use Whole Juniper Berries: Lightly crush them before adding them to the stew to release their piney, citrusy aroma, which enhances the overall flavor profile.
Variations of Juniper Red Wine Venison Stew
1. Cooking Method Variations
✔ Slow Cooker Venison Stew:
- Sear the venison in a skillet first, then transfer everything to a slow cooker.
- Cook on LOW for 6-8 hours or HIGH for 4-5 hours.
- Add potatoes and root vegetables in the last 2 hours of cooking to prevent them from getting mushy.
✔ Pressure Cooker (Instant Pot) Venison Stew:
- Sear the venison using the Sauté function.
- Add all ingredients, seal the lid, and cook on HIGH pressure for 40 minutes.
- Allow natural pressure release for 15 minutes before opening.
✔ Oven-Braised Venison Stew:
- After searing the venison and preparing the base, transfer everything to a Dutch oven.
- Cover and cook at 325°F (163°C) for 2.5 to 3 hours, checking occasionally for liquid levels.
2. Flavor & Spice Variations
✔ Spicy Venison Stew: Add ½ teaspoon cayenne pepper or 1 teaspoon harissa paste for extra heat.
✔ Smoky Venison Stew: Replace smoked paprika with chipotle powder for a deep, smoky flavor.
✔ Mushroom Venison Stew: Add 1 cup of wild mushrooms (shiitake, cremini, or porcini) for an earthy, umami depth.
✔ Creamy Venison Stew: Stir in ½ cup heavy cream or crème fraîche at the end for a richer, silkier texture.
✔ Dairy-Free & Paleo Option: Use coconut milk instead of cream, and replace potatoes with sweet potatoes or turnips.
3. Alternative Protein Options
✔ Beef Burgundy Stew: If venison isn’t available, substitute with beef chuck or short ribs, following the same slow-cooking method.
✔ Lamb Stew: Lamb shoulder makes a great alternative to venison, with a similar rich taste and texture.
✔ Bison Stew: A leaner option that still offers a wild, gamey essence similar to venison.
✔ Vegan Wild Mushroom Stew: Replace venison with hearty portobello mushrooms, lentils, and carrots, and use vegetable broth and red wine instead of meat stock.
4. Side Dish Pairings
✔ Traditional Starches:
- Garlic Mashed Potatoes – Creamy potatoes balance the rich sauce.
- Egg Noodles or Buttered Spaetzle – Perfect for soaking up the flavorful broth.
✔ Rustic Breads:
- Crusty French Baguette – Great for dipping into the sauce.
- Cornbread or Sourdough – Adds a hearty touch.
✔ Vegetable-Based Sides:
- Roasted Brussels Sprouts with Balsamic Glaze – Adds a sweet and tangy contrast.
- Sautéed Kale or Swiss Chard – Lightens up the richness of the stew.
✔ Grain-Based Sides:
- Wild Rice Pilaf – Complements the earthy flavors of juniper and venison.
- Farro or Barley – Adds a chewy, nutty texture to the meal.
Make-Ahead & Storage Tips
✔ Make-Ahead: The stew can be made a day in advance, and the flavors will intensify overnight. Reheat gently on the stovetop before serving.
✔ Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
✔ Freezing: Venison stew freezes well. Portion into freezer-safe containers and store for up to 3 months. Thaw overnight before reheating.
✔ Reheating: Warm on the stove over low heat, adding a little broth or water if needed. Avoid high heat to prevent overcooking the venison.
ThisJuniper Red Wine Venison Stew is an incredibly flavorful, slow-cooked dish, ideal for hunters, game meat enthusiasts, and anyone seeking a rich and hearty meal. With endless variations and pairing options, it’s a versatile dish for all seasons.
Nutrition
| Calories | 420 |
| Carbohydrates | 26g |
| Cholesterol | 85mg |
| Fat | 15g |
| Fiber | 5g |
| Protein | 42g |
| Saturated Fat | 5g |
| Sodium | 680mg |
| Sugar | 6g |
| Unsaturated Fat | 8g |
History, Evolution, and Inspiration Behind Venison Stew
The Origins of Venison Stew
Venison stew has deep European roots, particularly in French, German, and Nordic cuisine, where wild game has been a culinary staple for centuries. The French variation, Venison Burgundy Stew (Civet de Cerf), is a classic wine-braised dish similar to beef bourguignon but made with leaner, more flavorful venison meat.
Historically, hunters and foragers would combine venison with hearty vegetables, wine, and spices to create a slow-cooked, nourishing meal that could feed families through harsh winters.
The addition of juniper berries in venison recipes is particularly common in Scandinavian and Alpine cooking, as juniper enhances the woodsy, slightly sweet nature of venison while cutting through its richness.
The Art of Cooking the Perfect Venison Stew
Why Red Wine Works in Venison Stew
One of the defining features of this venison stew recipe red wine is its slow braising process in dry red wine, which serves several purposes:
✔ Tenderizes the venison by breaking down the fibers.
✔ Adds complexity and depth to the sauce.
✔ Balances the gamey notes of the meat with acidity.
The best venison stew wine choices include:
- Burgundy (Pinot Noir) – Classic for French-style stews.
- Cabernet Sauvignon – Bold and full-bodied.
- Zinfandel or Syrah – Rich and slightly spicy.
Choosing the Right Venison Stew Ingredients
For the best venison stew recipe easy to make at home, use high-quality, well-trimmed cuts. The best cuts for stewing are:
✔ Venison shoulder (chuck) – Best for slow-cooking, with great texture.
✔ Venison shank or neck – Adds richness due to its natural collagen.
✔ Trimmed venison roast – Lean and tender when braised properly.
Interesting Things About This Recipe
- Naturally Low in Fat – Venison is much leaner than beef, making this a great option for those seeking healthy venison recipes.
- Juniper Adds a Unique Twist – Juniper berries are often used in gin and have a piney, slightly citrusy aroma that pairs beautifully with venison.
- Perfect for Slow Cooking – This stew develops deeper flavors the longer it simmers, making it an ideal dish for meal prep.
- Pairs Well with Classic Sides – Serve with crusty bread, mashed potatoes, or buttered egg noodles for a complete meal.
An Overview of the Recipe Components
This venison stew recipe is built on three key elements:
- The Meat: Slow-cooked venison shoulder or stew meat, seared for a rich crust.
- The Braising Liquid: A combination of red wine, broth, and aromatic spices, including juniper berries.
- The Root Vegetables: Carrots, potatoes, and parsnips add sweetness and balance to the dish.
What Occasions Is This Recipe Perfect For?
✔ Cold Winter Nights – A hearty dish to warm you up.
✔ Holiday Gatherings – Impress guests with a gourmet wild game dish.
✔ Hunting Season Meals – A delicious way to use fresh venison.
✔ Sunday Family Dinners – Slow-cooked meals for a comforting experience.
Why This is the Perfect Venison Stew Recipe
✔ Deep, layered flavors with robust red wine and juniper berries.
✔ Tender, fall-apart venison that absorbs every spice.
✔ A healthy, nutrient-rich alternative to beef stew.
✔ Ideal for batch cooking and meal prep.
