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Venison Stew

Venison Stew - whether slow cooked or pressure cooked (in Instant Pot), this flavorful stew is sure to warm every heart and stomach.

Course: Main Course
Cuisine: American, Eastern European
Keyword: venison stew
Servings: 4
Author: KitchenNostalgia
  • 1,3 kg 2,7 lb; 46 oz venison, cubed
  • 3 Tbsp olive oil
  • 1 Tbsp lard or butter
  • flour for dusting
  • salt, black pepper
  • 3 onions, chopped
  • 4 carrots, sliced
  • 1/2 cup cubed celeriac (or 3 stalks celery)
  • 3 garlic cloves
  • 2 bay leaves
  • 12 juniper berries, crushed*
  • 1/2 tsp dry thyme
  • 1 cup red wine (good drinking wine, not cooking wine)
  • 4 cups beef stock
  • 1 tsp smoked paprika
  • 1/2 Tbsp plum jam
  • optional: chili powder, powdered mushrooms
  1. Season venison with salt and pepper. Dust with flour. Fry in mixture of olive oil and lard or butter until brown, about 3 minutes.
  2. Add onions, carrots, celeriak, garlic, bay leaves, juniper berries, thyme and wine. Cook the stew for several minutes, until alcohol evaporates.

  3. Add remaining ingredients and cook for about 1.5-2 hours or until venison is tender.
  4. INSTANT POT: Saute directly in Instant Pot. Cook Venison Stew on Manual setting for 30 minutes.

Recipe Notes

*If you cannot find juniper berries, use some rosemary leaves instead.