Irish Venison Stew Recipe

Irish Stew Pic


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.

Back to Venison Stew Recipes Page from Irish Venison Stew Recipe

Sign Up FREE!

and recieve our upcoming newsletters and other site info.


First Name

Go to my Blog


Click on the decal image below to order yours!

NYAntler Decal