Braised Venison
Total time
Author: Kari - CookingUpClean
Recipe type: Main Dishes
Cuisine: Nordic
Serves: 6
- 2 -3 pounds boneless venison roast (or beef or bison), trimmed and cubed in bite size pieces
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 stalk celery, diced
- 3 cloves garlic, chopped
- 2 tablespoons apple cider vinegar
- 1 teaspoon pink himalayan salt*
- ½ teaspoon ground black pepper
- ½ teaspoon ground allspice
- 4-6 juniper berries, lightly crushed
- 1 cup water or low sodium beef broth
- ¼ cup red wine (or use cranberry juice)
- 2-3 tablespoons fresh chives, chopped, to garnish
- Preheat oven to 325 degrees.
- In a dutch oven on stovetop, heat the oil and saute onion, celery and garlic just until softened.
- Add the remaining ingredients except the chives, cover and place in the oven.
- Cook 90-120 minutes or until the meat is tender.
- Remove from the oven.
- Place back on stovetop burner on medium high.
- Saute until the remaining liquid has mostly evaporated and the meat turns dark brown.
- Serve over baked potatoes (cook these at the same time as the meat), mashed potatoes, or other root vegetables.
*for low sodium, omit the salt completely for 134mg per serving. Or use water (not the beef broth) and salt to taste.
Calories: 293 Fat: 9g Carbohydrates: 4g Sugar: 1g Sodium: 414mg Fiber: 1g Protein: 44g
Recipe by at https://www.cookingupclean.com/nordic-braised-venison/
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