Irish Venison Stew

1d
Prep Time
60m
Cook Time
1d 1h
Ready In

Recipe: #40252

February 28, 2023



""

Original is 4 servings

Nutritional

  • Serving Size: 1 (905.6 g)
  • Calories 609.3
  • Total Fat - 18.5 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 197.2 mg
  • Sodium - 1500.1 mg
  • Total Carbohydrate - 49.4 g
  • Dietary Fiber - 8.5 g
  • Sugars - 9.7 g
  • Protein - 57.2 g
  • Calcium - 187.2 mg
  • Iron - 4.9 mg
  • Vitamin C - 25.8 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

In Ziploc bag

Step 2

Place venison and buttermilk in frig 2 hours

Step 3

Wash buttermilk off the venison.(give to outside cats lol)

Step 4

Mix the meat, juniper berries, peppercorns and garlic.

Step 5

Add 1 cup of the red wine.

Step 6

Cover and marinate in the refrigerator overnight.

Step 7

Drain off the marinade and save for another roast.

Step 8

Heat the olive oil in your dutch oven

Step 9

Season the venison to taste

Step 10

Brown the venison.

Step 11

Add the celery, potatoes and onions.

Step 12

Add 1/2 cup of red wine and beef stock.

Step 13

Add mushrooms

Step 14

Cover and bake in a preheated 350°F oven for 45 minutes, or until tender, adding more beef stock during baking if necessary.

Step 15

Remove from the oven.

Step 16

Season with salt and pepper to taste

Tips


  • Ziplock bag

0 Reviews

You'll Also Love