Dutch-Inspired Venison Stew

Ingredients

• 1.5 kg (3.3 lbs) venison, cut into chunks 1.5 kg (3.3 lbs) venison, cut into chunks
• 4 tablespoons all-purpose flour 4 tablespoons all-purpose flour
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 2 onions, chopped 2 onions, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 250 ml (1 cup) red wine 250 ml (1 cup) red wine
• 500 ml (2 cups) beef or vegetable broth 500 ml (2 cups) beef or vegetable broth
• 2 tablespoons red currant jelly 2 tablespoons red currant jelly
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 2 bay leaves 2 bay leaves
• 4 juniper berries 4 juniper berries
• 4 cloves 4 cloves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 65g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the venison chunks with flour, salt, and pepper. Toss until the meat is evenly coated.
2. 2.
   Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Brown the venison in batches until nicely seared. Remove the meat and set aside.
3. 3.
   In the same pot, add the onions and garlic. Sauté until they turn translucent and fragrant.
4. 4.
   Add the carrots and celery to the pot and cook for a few minutes until slightly softened.
5. 5.
   Return the venison to the pot and pour in the red wine and broth. Stir in the red currant jelly, red wine vinegar, bay leaves, juniper berries, and cloves.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 2 to 3 hours, or until the venison is tender.
7. 7.
   Taste and adjust the seasoning with salt and pepper if needed.
8. 8.
   Serve the Dutch-inspired venison stew hot, accompanied by mashed potatoes or crusty bread.

Treat your ingredients with care...

• Venison — For the best results, marinate the venison overnight in red wine, garlic, and herbs to enhance its tenderness and flavor.

Tips & Tricks

• If you can't find venison, you can substitute it with beef or lamb for a different flavor profile.
• For a richer and thicker stew, you can add a tablespoon of tomato paste during the cooking process.
• To save time, you can use a pressure cooker to reduce the cooking time by half.
• Serve the stew with a dollop of tangy cranberry sauce for an extra burst of flavor.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.

Serving advice

Serve the Dutch-inspired venison stew in deep bowls, garnished with fresh parsley or thyme leaves. Accompany it with a side of creamy mashed potatoes or crusty bread to soak up the flavorful broth.

Presentation advice

To elevate the presentation, place a sprig of fresh thyme or a juniper berry on top of each serving. Serve the stew in rustic ceramic bowls or Dutch oven pots for a traditional touch.