Entree: Canada – Prairies – Venison Stew (Hearty slow‑cooked stew of venison and root vegetables flavored with herbs and juniper)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 5 min

Ingredients

- 2 lb (907 g) venison, trimmed and cut into 1–1.5 in (2.5–3.8 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 4 oz (115 g) bacon, diced (optional for added fat and smoke)
- 2 medium onions, diced — about 1.5 cups (240 g)
- 3 cloves garlic, minced — about 1 tbsp (15 g)
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) dry red wine or dark beer
- 4 cups (960 ml) beef or game stock
- 2 tbsp (30 ml) tomato paste
- 4 medium carrots, peeled and cut into 1 in (2.5 cm) chunks — about 10 oz (285 g)
- 2 medium parsnips, peeled and cut into 1 in (2.5 cm) chunks — about 8 oz (225 g)
- 1 lb (454 g) Yukon Gold or russet potatoes, peeled and cut into 1 in (2.5 cm) chunks
- 2 bay leaves
- 1 tsp (1 g) dried thyme
- 6 whole juniper berries, lightly crushed
- 1 tbsp (15 ml) Worcestershire sauce
- Salt to taste — start with 1.5 tsp (9 g)
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Pat the venison dry and season with salt and pepper. Heat 2 tbsp (30 ml) oil in a large heavy-bottomed pot over medium-high heat. Working in batches, brown venison cubes on all sides until well seared; transfer to a plate.
2. If using, add diced bacon to the pot and render until lightly crisp. Add remaining 1 tbsp (15 ml) oil if needed. Sauté onions until soft and beginning to caramelize, about 8 minutes; add garlic and cook 1 minute more.
3. Sprinkle flour over the onions and stir 1–2 minutes to cook the raw flour taste. Deglaze with red wine or beer, scraping up browned bits. Stir in tomato paste and Worcestershire sauce.
4. Return venison to the pot and add stock, bay leaves, thyme, crushed juniper berries, and bring to a gentle simmer. Cover and simmer over low heat for 1 hour.
5. Add carrots, parsnips and potatoes, cover and continue to simmer until meat and vegetables are tender, about 45 minutes to 1 hour more. Skim excess fat if desired.
6. Remove bay leaves, taste and adjust seasoning with salt and pepper. If sauce needs thickening, mash a few potato pieces into the broth or simmer uncovered until reduced to desired consistency.
7. Stir in chopped parsley just before serving. Serve hot with crusty bread or buttered dumplings.