Hungarian Venison Stew

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

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Nutritional Information

Amount per serving
  • Calories: 212
  • Calories from fat: 25%
  • Fat: 5.8g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.8g
  • Protein: 27.1g
  • Carbohydrate: 11.9g
  • Fiber: 1.1g
  • Cholesterol: 104mg
  • Iron: 4.6mg
  • Sodium: 527mg
  • Calcium: 24mg

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

  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.
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