Hungarian Venison Stew Recipe

Name: Hungarian Venison Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup all-purpose flour; 1 1/2 teaspoons salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 2 pounds venison, cut into 1-inch cubes; 2 tablespoons butter; 2 cups chopped onion; 2 teaspoons minced garlic; 2 cups dry white wine or fruity red wine; 2 tablespoons sugar; 1 tablespoon sweet Hungarian paprika; 1 teaspoon ground red pepper; 8 juniper berries; 2 whole allspice berries; 1 bay leaf

Servings: persons

1/4 cup all-purpose flour
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 pounds venison, cut into 1-inch cubes
2 tablespoons butter
2 cups chopped onion
2 teaspoons minced garlic
2 cups dry white wine or fruity red wine
2 tablespoons sugar
1 tablespoon sweet Hungarian paprika
1 teaspoon ground red pepper
8 juniper berries
2 whole allspice berries
1 bay leaf

1
Preheat oven to 300u00b0.
2
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.
3
Melt butter in a Dutch oven over medium-high heat. Add venison, onion, and garlic; saute 5 minutes, browning venison on all sides. Add wine, scraping pan to loosen browned bits. Add 1 teaspoon salt, 1/4 teaspoon black pepper, sugar, and remaining ingredients to pan; bring to a boil.
4
Cover and bake at 300u00b0 for 3 hours or until venison is tender. Remove berries and bay leaf before serving.

169

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup all-purpose flour, 1 1/2 teaspoons salt, divided, 1/2 teaspoon freshly ground black pepper, divided, 2 pounds venison, cut into 1-inch cubes, and more.

Yes, Hungarian Venison Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hungarian Venison Stew

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