Wildpfeffer

venison

🥗Healthier: wild turkey

💰Cheaper: beef

Wild turkey is leaner and more accessible, while beef is less expensive.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice offers a non-alcoholic option, while white wine can be less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories, and chicken broth is often cheaper.

juniper berries

🥗Healthier: rosemary

💰Cheaper: dried thyme

Rosemary provides a similar aromatic flavor, while thyme is more readily available.

Marinate venison in red wine, juniper berries, and thyme for at least 4 hours or overnight.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped bacon and cook until crispy, about 5-7 minutes.

Remove bacon and set aside, leaving fat in the pot.

Add chopped onions, carrots, and celery to the pot and sauté until softened, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Remove venison from marinade and pat dry; reserve marinade.

Add venison to the pot and brown on all sides, about 8-10 minutes.

Pour in reserved marinade and beef broth; add bay leaves, thyme, and black pepper.

Bring to a simmer, then cover and reduce heat to low.

Cook for 1.5 to 2 hours, until venison is tender.

Add mushrooms and potatoes; cook for an additional 30-40 minutes until potatoes are fork-tender.

Adjust seasoning with salt and pepper to taste.

Serve hot, garnished with crispy bacon.

Cooking Techniques

Spice Level:

Allergens