Jamie Oliver Venison & Juniper Stew

This Jamie Oliver Venison & Juniper Stew is a hearty and aromatic recipe, which includes venison and juniper berries. It’s a classic, foolproof recipe, ready in about 2 hours and 35 minutes.

Jamie Oliver Venison & Juniper Stew Ingredients

• 4 tablespoons plain flour
• 800g stewing venison or beef, cut into 2cm chunks
• Olive oil
• 2 onions, peeled and roughly chopped
• 3 carrots, peeled and roughly chopped
• 2 sticks of celery, trimmed and roughly chopped
• 1 tablespoon juniper berries, crushed in a pestle and mortar
• 2 sprigs of rosemary, leaves picked and chopped
• A knob of butter
• 6 sprigs of fresh flat-leaf parsley
• 2 beef stock cubes, preferably organic
• 600g small new potatoes, scrubbed clean, larger ones halved
• 1 clove of garlic, peeled and finely chopped

How To Make Jamie Oliver Venison & Juniper Stew

1. Coat the meat: Toss the venison chunks with 2 tablespoons of flour, salt, and pepper on a chopping board until evenly coated.
2. Brown the meat: Heat olive oil in a large pan over high heat. Fry the meat for about 3 minutes until browned.
3. Add veg and aromatics: Add chopped onions, carrots, celery, crushed juniper berries, rosemary, and butter. Add a splash of water, stir, cover, and let steam for 4–5 minutes.
4. Fry and build flavor: Remove the lid and cook uncovered for 5–10 minutes, stirring occasionally. Add chopped parsley stalks, remaining 2 tablespoons of flour, and crumbled stock cubes.
5. Simmer the stew: Stir everything together, add enough water to cover by a couple of inches, and bring to a boil. Reduce heat and simmer with the lid ajar for at least 2 hours.
6. Add the potatoes: Add the scrubbed new potatoes and cook until the meat is tender and falling apart.
7. Finish with parsley paste: Chop garlic and most parsley leaves with salt and pepper into a chunky paste. Stir into the stew, then sprinkle with remaining parsley and serve.

Recipe Tips

Can I use beef instead of venison?
Yes, stewing beef works perfectly as a substitute.

What are juniper berries and where can I find them?
They are small, aromatic berries used in game dishes and available in spice aisles or online.

Can I make this in a slow cooker?
Yes, after browning the meat and veggies, transfer to a slow cooker and cook on low for 6–8 hours.

How to thicken the stew:
The flour added during cooking helps, but you can simmer uncovered toward the end if needed.

What can I serve this with?
Great with steamed greens, crusty bread, or creamy mashed potatoes.

What To Serve With Venison & Juniper Stew

This comforting stew pairs perfectly with hearty sides:

• Steamed kale or cabbage
• Mashed potatoes
• Buttery rice
• Flatbreads
• Roasted root vegetables

How To Store Venison & Juniper Stew

Refrigerate: Store in an airtight container for up to 3 days. Reheat gently on the stove.

Freeze: Freeze cooled stew in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.

Venison & Juniper Stew Nutrition Facts

Calories: 373

Fat: 10.9g

Saturated Fat: 3.7g

Carbohydrates: 34.5g

Sugars: 8.3g

Fiber: 3.5g

Protein: 34.1g

Salt: 1.99g

FAQs

Can I make this ahead of time?
Yes, the flavors develop even more after sitting overnight in the fridge.

Is venison gamey?
Not in this recipe—juniper, rosemary, and slow cooking mellow out the flavor beautifully.

What does juniper add to the stew?
It gives a subtle piney, peppery flavor that complements game meat.

How do I crush juniper berries?
Use a pestle and mortar or the back of a spoon on a cutting board.

Can I omit juniper berries?
Yes, though they enhance the flavor. Substitute with a small amount of crushed black pepper and rosemary.