Cut venison into chunks and marinate venison in buttermilk to clean taste and tenderize the meat.
2 lbs. of Venison
1 tbsp. juniper berries, crushed
1 tbsp. black peppercorns
3 garlic cloves, coarsely chopped
1-1/2 cups dry red wine
2 to 3 tbsp. olive oil
2 cups celery, cut into 1-inch diagonals
6 to 8 peeled small boiling onions
1-2 cups beef stock
salt and pepper 1/2 cup
Wash buttermilk off the venison. Mix the meat, juniper berries, peppercorns and garlic. Add 1 cup of the red wine. Cover and marinate in the refrigerator for 2 to 3 hours, or overnight.
Drain off the marinade and save. Heat the olive oil in your pot and brown the venison. Add the celery and onions. Add all the red wine and 3/4 cup beef stock.
Cover and bake in a preheated 350°F oven for 45 minutes, or until tender, adding the remaining beef stock during baking if necessary.
Remove from the oven. Season with salt and pepper and serve.