Hungarian Venison Stew

Hungarian Venison Stew Recipe
Becky Luigart-Stayner
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.

Yield:

8 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 300°.

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.

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.

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

January 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note