Red Wine Venison Stew with Juniper Berries and Potato Doughnuts

Name: Red Wine Venison Stew with Juniper Berries and Potato Doughnuts
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 4 servings
Ingredients: 800 g Venison leg or shoulder, cubed; 100 g Smoked bacon, diced; 2 medium Red onion, chopped; 2 medium Carrot, diced; 1 stalk Celery stalk, diced; 3 cloves Garlic, minced; 500 ml Dry red wine; 500 ml Beef broth; 2 tbsp Tomato paste; 1 tbsp Juniper berries, lightly crushed; 2 leaves Bay leaves; 3 sprigs Fresh thyme; null to taste Salt; null to taste Freshly ground black pepper; 2 tbsp Olive oil; 500 g Floury potatoes for doughnuts; 150 g All-purpose flour; 2 pieces Egg yolks; 50 g Butter; null pinch Nutmeg; null to taste Salt for doughnuts; null for frying Frying oil

Difficulty

medium

Time

3h 45m

Price Category

expensive

Calories

Very High

This hearty and elegant meal is perfect for colder months or special occasions. The rich venison stew, slow-cooked in red wine with aromatic juniper berries, offers deep, complex flavors. Paired with light and fluffy potato doughnuts, it's a truly comforting and sophisticated culinary experience that will impress any guest.

Steps

Prepare the Stew

Cut the venison into 3-4 cm cubes. Dice the bacon, chop the onions, carrots, celery, and mince the garlic. In hot olive oil, sear the venison on all sides until browned, then remove from the pot. Sauté the bacon, then add the chopped vegetables and cook until softened. Add the minced garlic and tomato paste, cook for 2 minutes. Deglaze with red wine, scraping up any browned bits from the bottom of the pot.

Simmer the Stew

Return the venison to the pot. Pour in the beef broth, add the lightly crushed juniper berries, bay leaves, and thyme. Season with salt and pepper to taste. Bring to a simmer, then cover and cook on low heat for 2.5-3 hours, or until the venison is very tender. Stir occasionally.

Make Potato Doughnut Dough

Boil the potatoes in their skins until very soft. Peel them and mash thoroughly while hot. Add the butter, egg yolks, nutmeg, and salt. Mix well. Gradually add the flour until a soft, workable dough forms.

Shape and Fry Doughnuts

On a floured surface, roll out the potato dough to about 1.5 cm thickness. Cut out small rounds or diamond shapes. Heat frying oil to 170-175°C (340-350°F). Fry the doughnuts in batches until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.

Serve

Remove the bay leaves and thyme sprigs from the stew. Adjust seasoning if needed. Serve the rich venison stew hot, accompanied by the freshly fried potato doughnuts.

	Per 100g	Per Serving 450g
Calories	750 kcal	750 kcal
Protein	55g	55g
Fat	40g	40g
Carbohydrate	45g	45g
Fiber	6g	6g
Sugar	7g	7g

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Red Wine Venison Stew with Juniper Berries and Potato Doughnuts

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare the Stew

Simmer the Stew

Make Potato Doughnut Dough

Shape and Fry Doughnuts

Serve

Extra Tips

► The stew tastes even better if prepared a day in advance, allowing the flavors to meld beautifully.

► For a thicker sauce, remove a small amount of stew liquid, mix with a teaspoon of flour or cornstarch, then stir back into the stew.

► Potato doughnuts are best enjoyed fresh, but leftovers can be reheated in the oven.

Nutrition