Venison with Cremini

Yet another version of Venison. Addition of Juniper Berries changed the character quite a bit.



Hunter's Stew

This is basically Venison Ragout with extra Cremini Mushrooms. Addition of Juniper Berries, Cloves and Allspice together with Mushrooms,  Carrots and Sour Cream makes it super delicious meal.

Venison Ragout

I was lucky enough to get few pounds of Venison meat that was already cut in large chunks and frozen. Although it shouldn't be done but I had to defrost it, put serving pieces in individual bags and freeze again. Of course I kept one bag for tonight's dinner.
Since I had no idea what cut I am dealing with the best option was slow and low braising. With Venison I used bacon, carrots, parsnip, celeriac, dry mushrooms (bolete), fresh Cremini (sliced and also quartered), shallots, garlic, parsley, White Pepper, Juniper berries, Cloves and Allspice.
About 4 hours on smallest burner, add sour cream with flour for thickening, simmer for few more minutes and done. I served it with creamy Mashed Potatoes and Celeriac.