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.


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

Recipe from

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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


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


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
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