Preparation – step by step recipe
Preparation:
- Dust the venison with flour, salt and pepper. Melt the butter (or a little oil) in a large casserole dish and brown the meat on all sides. Remove and set aside.
- Finely chop the onions and garlic. Peel the turnips and carrots, then cut them into bite-sized pieces. Wash the potatoes and cut them into chunks (skin on). In the same pot, sauté the onions and garlic until translucent. Add the carrots and turnips, and cook briefly.
- Stir in the tomato paste and cook for 1 minute. Add the chopped tomatoes and red wine, scraping up any browned bits from the bottom of the pan.
- Return the meat to the pot. Pour in the stock until everything is just covered. Add the thyme, bay leaves and juniper berries. Bring to a boil, then reduce the heat and let simmer gently for 2 to 2½ hours, half-covered, until the meat is tender.
- Add the potatoes during the last 40 minutes of cooking so they become tender without falling apart.
- Season to taste with salt, pepper and red currant jelly before serving.
