Easy venison stew

• venison, cubed800g g

  (shoulder or leg work well)

• vegetable or sunflower oil2 tbsp tbsp
• shallots↗12

  peeled (see tip below)

• carrots↗3 medium

  coarsely chopped (no need to peel)

• celery stalks↗2

  coarsely chopped

• all‑purpose flour↗3 tbsp tbsp
• red wine↗250ml ml
• beef broth↗500ml ml
• tomato paste2 tbsp tbsp
• juniper berries2 tsp tsp

  lightly crushed

• bay leaf↗2
• thyme sprigs↗few
• parsley

  for garnish (optional)

Step-by-step instructions

1. 1

   Season the venison and heat 1 tbsp oil in a large skillet over medium heat. Brown the meat on all sides (preferably in batches). Set aside.

2. 2

   Add the remaining oil, then add the shallots, carrots and celery and cook 10–12 minutes over medium‑low heat until softened. Return the venison, sprinkle with flour. Stir to coat everything, then cook a few minutes before adding the wine. Simmer a few minutes to evaporate the alcohol.

3. 3

   Pour in the broth to cover the meat, adding 100–200 ml water if needed. Add the remaining ingredients and bring to a boil. Reduce heat to a gentle simmer and cook about 2 hours until the meat falls apart easily. It can be frozen for up to three months; fully thaw before reheating. Sprinkle with parsley if using. Serve with rumbledethumps (see recipe below).