Hungarian Venison Stew

Hungarian Venison Stew
Photo by Becky Luigart-Stayner

Ingredients

  • 1 ½ teaspoons salt, divided
  • 2 cups dry white wine or fruity red wine
  • 1 bay leaf
  • ½ teaspoon freshly ground black pepper, divided
  • 2 pounds venison, cut into 1-inch cubes
  • 2 tablespoons butter
  • 2 cups chopped onion
  • + 7 more ingredients
    • 2 teaspoons minced garlic
    • 2 whole allspice berries
    • 8 juniper berries
    • 1 teaspoon ground red pepper
    • 2 tablespoons sugar
    • ¼ cup all-purpose flour
    • 1 tablespoon sweet Hungarian paprika

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 D...

View full recipe at My Recipes

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