Venison Stew With Prunes

By Nalli

This recipe was given to me when we were at Afognak Lodge in Alaska while Mark was on an elk hunt in September, 2006. It is an interesting combination of flavors.

Ingredients

• 2 lb boneless venison rump or shoulder
• 1 tablespoon juniper berries, crushed
• 1 tablespoon black peppercorns
• 2 garlic cloves, coarsely chopped
• 1 1/2 C. dry red wine
• 2-3 T. olive oil
• 2 cups celery, cut into 1 inch diagonals
• 6-8 peeled small boiling onions
• 8 oz dried pitted prunes
• 3/4-1 C. beef stock
• Salt and pepper to taste

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 degrees. Meanwhile, remove all connective tissue and/or fat from the venison and cut the meat into 1 -inch cubes. In a non aluminum bowl, combine the venison, juniper berries, peppercorns and garlic. Add 1 cup of the red wine. Cover and marinate in the refrigerator for 2-3 hours, or overnight. Drain off the marinade and discard heat the olive oil in a heavy skillet over high heat and brown the: venison. Then add the celery, onions and prunes. Add the remaining ½ cup red wine and ¾ cup of the beef stock. Cover and bake in the preheated oven for 45 minutes, or until tender, adding the remaining beef stock during baking if necessaary.
Remove from the oven. Season with salt and pepper.
Serve over soft polenta.