Risnjak Venison Stew with Buckwheat

Shopping list

• 800 g venison shoulder — cut into 3cm cubes

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• 40 g plain flour — seasoned with salt and pepper

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• 3 tbsp olive oil

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• 2 piece onions — diced

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• 2 piece carrots — peeled and diced

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• 2 piece celery sticks — diced

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• 4 clove garlic cloves — crushed

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• 8 piece juniper berries — lightly crushed

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• 2 piece bay leaves

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• 300 ml red wine — dry

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• 500 ml beef stock

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• 2 tbsp tomato purée

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• 200 g buckwheat groats

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• 30 g butter

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• 1 bunch fresh parsley — chopped

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Step by step

1. 1

   Toss the venison cubes in the seasoned flour until evenly coated, shaking off any excess.

2. 2

   Heat 2 tablespoons of olive oil in a large heavy-based casserole over medium-high heat. Brown the venison in batches until deeply caramelised on all sides, about 6– 8 minutes per batch. Remove and set aside.

3. 3

   Add the remaining tablespoon of oil to the pot. Add onions, carrots, and celery, and cook for 8 minutes until softened and lightly golden, stirring occasionally.

4. 4

   Stir in the garlic, juniper berries, bay leaves, and tomato purée. Cook for 1 minute until fragrant.

5. 5

   Return the venison to the pot. Pour in the red wine and bring to a vigorous simmer, scraping up any browned bits from the bottom of the pot. Let it bubble for 3 minutes.

6. 6

   Add the beef stock, bring to the boil, then reduce heat to low. Cover and simmer gently for 2 hours, stirring occasionally, until the venison is very tender and the sauce has thickened.

7. 7

   Meanwhile, rinse the buckwheat groats under cold water. About 25 minutes before serving, bring 450ml of salted water to the boil in a medium saucepan. Add the buckwheat, reduce heat to low, cover, and simmer for 15– 18 minutes until tender and water is absorbed.

8. 8

   Stir the butter into the cooked buckwheat and fluff with a fork. Season with salt and pepper to taste.

9. 9

   Remove the bay leaves from the stew. Taste and adjust seasoning.

10. 10

    Serve the venison stew over the buckwheat groats, garnished generously with chopped parsley.