Pacific NW Venison and Root Vegetable Stew

Blacktal deer are abundant throughout the forests of the Pacific Northwest, and venison stew has been sustaining settlers, hunters, and homesteaders in the region for generations. Slow-braised with root vegetables and juniper berries — a distinctly Northwestern touch — this stew is warming, deeply flavored, and beautiful served with thick slices of sourdough.

Serves: 6

Ingredients

• 1.1kg (2.5 lb) venison shoulder or leg, cut into 4cm (1.5 inch) cubes
• 3 tbsp (45ml) olive oil, divided
• Salt and black pepper
• 1 large yellow onion, roughly chopped
• 3 stalks celery, sliced 2cm thick
• 4 cloves garlic, smashed
• 3 tbsp all-purpose flour
• 3 tbsp tomato paste
• 240ml (1 cup) dry red wine (Syrah or Cabernet Franc)
• 750ml (3 cups) beef or venison stock
• 6 juniper berries, lightly crushed
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves
• 3 medium carrots (about 300g / 10 oz), peeled and cut into 3cm pieces
• 3 medium parsnips (about 300g / 10 oz), peeled and cut into 3cm pieces
• 400g (14 oz) baby potatoes, halved
• 2 medium turnips (about 250g / 9 oz), peeled and cut into 3cm pieces
• 1 tbsp red wine vinegar
• Fresh flat-leaf parsley, chopped, to serve

Instructions

1. Pat venison completely dry and season generously with salt and pepper. Heat 2 tbsp oil in a large Dutch oven over high heat. Sear venison in batches until deeply browned on all sides, 8-10 minutes total per batch. Do not crowd the pan. Transfer to a bowl.
2. Reduce heat to medium. Add remaining oil, then cook onion and celery until softened and lightly golden, about 7 minutes. Add garlic and cook 1 minute.
3. Stir in flour and tomato paste and cook 2 minutes, stirring constantly. Pour in red wine, scraping up all the browned bits from the bottom of the pot. Simmer 3 minutes until the wine reduces by half.
4. Return venison to the pot. Add stock, juniper berries, rosemary, thyme, and bay leaves. Bring to a gentle boil, then cover and reduce to the lowest possible simmer. Cook 1 hour 30 minutes.
5. Add carrots, parsnips, potatoes, and turnips. Re-cover and cook a further 45 minutes until vegetables are tender and venison is yielding but not falling apart.
6. Discard herb sprigs, bay leaves, and juniper berries. Stir in red wine vinegar to brighten. Season to taste.
7. Ladle into deep bowls and finish with chopped parsley. Serve with sourdough bread.

Cook's Notes: Venison benefits from a marinade of buttermilk or red wine overnight if you find the gamey flavor too intense. Juniper berries are the traditional seasoning for game in the Northwest — find them at spice shops or co-ops. Do not boil the stew once the vegetables are in; a gentle simmer keeps everything intact.