Venison stew Recipe

• 30 g corn flour
• 1 tbs dry spice mix, of your choice
• ½ tsp black pepper
• ½ tsp sea salt
• 1 kg venison (deer) meat for stew (neck, shoulder and leg, without bones), cut into small cubes
• 4 tbs olive oil (divided)
• ½ cup red wine
• 2 onions
• 80 g celeriac (celery root), cut into small pieces
• 80 g parsley root, cut into small pieces
• 100 g carrots, cut into small pieces
• 80 g fresh red peppers, cut into small pieces
• 8-10 juniper berries, crushed in a mortar
• 800 ml beef broth from 1 cube
• 2 tbs tomato paste
• 1 bay leaf

Directions

1.

Mix and combine corn flour, spices of your choice, black pepper and salt. Toss pieces of meat in seasoned flour, shake off excess flour.

2.

Fry meat in batches in hot olive oil until browned on all sides. Take them out with a slotted spoon and place on a paper kitchen towel.

3.

Return the meat to the pan, deglaze with red wine. Set aside.

4.

Chop onions, celery, parsley and carrots in a blender to make a sofrito (a mixture of chopped vegetables). Fry in a pressure cooker pot in olive oil for 3-4 minutes, stirring occasionally.

5.

Add chopped fresh red pepper and juniper berries, sauté briefly.

6.

Add meat with wine, beef broth, tomato paste and bay leaf, stir, cover, and lock lid on pressure cooker.

7.

When pressure is reached, turn heat down to low. Continue cooking for 20 minutes. Release pressure naturally.