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.
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
How to Make It
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.