Irish Venison Stew Recipe

Ingredients:

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

Directions:

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.

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