Irish Venison Stew
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Original is 4 servings
Ingredients
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
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