Ingredients
Scale
- 2 pounds venison, cut into chunks
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon juniper berries
- 1 teaspoon thyme
- 1 bay leaf
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the venison and brown on all sides.
- Add the onion, carrots, and celery. Cook until softened.
- Stir in the garlic and cook for an additional minute.
- Pour in the red wine and scrape up any browned bits from the bottom of the pot.
- Add the beef broth, juniper berries, thyme, bay leaf, salt, and pepper.
- Bring to a simmer, then cover and reduce heat to low. Braise for 2-3 hours until the venison is tender.
- Remove the bay leaf before serving.
Notes
- Serve with crusty bread to soak up the sauce.
- This dish pairs well with mashed potatoes or roasted vegetables.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: European
- Diet: Paleo
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 20 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 6 grams
- Fiber: 1 gram
- Protein: 50 grams
- Cholesterol: 100 milligrams