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Hungarian Venison Stew

Becky Luigart-Stayner
Yield 8 servings (serving size: about 3/4 cup)
If you can't find venison, this recipe is good with beef stew meat. Pungent allspice and juniper berries lend the stew spicy, complex flavor; be sure to remove the berries before pouring the stew into a thermos. We found this tasted good with white or red wine. If you prefer less wine flavor, replace some or all of the wine with less-sodium beef broth.

Ingredients

  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 pounds venison, cut into 1-inch cubes
  • 2 tablespoons butter
  • 2 cups chopped onion
  • 2 teaspoons minced garlic
  • 2 cups dry white wine or fruity red wine
  • 2 tablespoons sugar
  • 1 tablespoon sweet Hungarian paprika
  • 1 teaspoon ground red pepper
  • 8 juniper berries
  • 2 whole allspice berries
  • 1 bay leaf

Nutrition Information

  • calories 212
  • caloriesfromfat 25 %
  • fat 5.8 g
  • satfat 2.6 g
  • monofat 2 g
  • polyfat 0.8 g
  • protein 27.1 g
  • carbohydrate 11.9 g
  • fiber 1.1 g
  • cholesterol 104 mg
  • iron 4.6 mg
  • sodium 527 mg
  • calcium 24 mg

How to Make It

  1. Preheat oven to 300°.

  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large zip-top plastic bag. Add venison; seal and shake to coat. Remove venison from bag; discard remaining flour mixture.

  3. Melt butter in a Dutch oven over medium-high heat. Add venison, onion, and garlic; sauté 5 minutes, browning venison on all sides. Add wine, scraping pan to loosen browned bits. Add 1 teaspoon salt, 1/4 teaspoon black pepper, sugar, and remaining ingredients to pan; bring to a boil.

  4. Cover and bake at 300° for 3 hours or until venison is tender. Remove berries and bay leaf before serving.