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Venison & juniper stew
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Total Time:
2 hours 35 minutes
Inspired by Navajo cuisine, this flavorful venison stew blends the perfect combination of delicious flavors.
Ingredients:
  • 4 tablespoons plain flour
  • 800 g quality stewing venison or beef cut into 2cm chunks
  • 2 onions peeled and roughly chopped
  • 3 carrots peeled and roughly chopped
  • 2 sticks celery trimmed and roughly chopped
  • 1 tablespoon juniper berries crushed in a pestle and mortar
  • 2 sprigs of rosemary leaves picked and chopped
  • 1 knob butter
  • 6 sprigs of fresh flat-leaf parsley
  • 2 organic beef stock cubes
  • 600 g small new potatoes scrubbed clean, larger ones halved
  • 1 clove garlic peeled and finely chopped
Instructions:
  • Coat chunks of meat with a mixture of 2 tablespoons of flour, sea salt, and black pepper. Brown the meat in a large pan with olive oil for 3 minutes. Add onions, carrots, celery, juniper berries, rosemary, and butter. Steam for 4 to 5 minutes with the lid on. Fry for 5 to 10 minutes after removing the lid. Add finely chopped parsley stalks, remaining flour, and crumbled stock cubes. Pour in enough water to cover and simmer. Add potatoes and slow cook for at least 2 hours until tender. Make a paste with chopped garlic, parsley, salt, and pepper. Stir into the stew and sprinkle with additional parsley before serving.

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