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Venison Stew Recipe
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Traditional Venison Stew / Wild Food from Finland
Wild Food from Finland
Wild food – berries, mushrooms, wild herbs and vegetables as well as
fish, game and reindeer – is derived straight from Arctic Finnish
nature.
Traditional Venison Stew
Ingredients:
- 1½ kg (3⅓ lbs) venison stew meat, cut into large chunks
- 1 package bacon, chopped
- 2 large onions, chopped
- 1-2 bell peppers, chopped
- 1-2 carrots, chopped
- Water
- 2 beef bouillon cubes
- 1 tablespoon Dijon mustard
- 3 bay leaves
- 5 whole black peppercorns
- 5 juniper berries
- Salt to taste
Instructions:
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Preheat oven to 150°C (300°F).
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Brown the venison in batches in a hot skillet over medium-high heat. Remove from pan and set aside.
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Add the bacon to the skillet and cook until crispy. Remove from pan and set aside.
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Add the onions to the skillet and cook until softened, about 5 minutes.
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Add the bell peppers and carrots to the skillet and cook until softened, about 5 minutes more.
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In a large pot, combine the browned venison, bacon, onions, bell peppers, carrots, water, bouillon cubes, mustard, bay leaves, peppercorns, juniper berries, and salt.
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Bring to a simmer, then cover and transfer to the oven.
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Braise for 4 hours, or until the venison is tender.
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Serve hot with mashed potatoes, rice, or noodles.
Tips:
- For extra flavor, marinate the venison in your favorite marinade for at least 4 hours before cooking.
- If you don't have juniper berries, you can substitute 1 teaspoon of juniper berry powder.
- This stew is also delicious made with beef or lamb.
Enjoy!