Kristoff’s Nordic Venison Stew with Juniper and Mushrooms

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A rich venison stew simmered with juniper berries and earthy mushrooms, inspired by Kristoff’s rugged mountain journey. This european-inspired beef ready in about 130 minutes pairs cut into 1-inch cubes venison stew meat, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, cut into 1-inch cubes venison stew meat
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 2 medium, sliced into 1/4-inch rounds carrots
• 4, minced garlic cloves
• 1 tbsp, lightly crushed juniper berries
• 2 tsp, chopped fresh thyme
• 8 oz, sliced cremini mushrooms
• 1 cup red wine
• 2 cups beef broth
• 1 bay leaf
• 2 tbsp, chopped for garnish fresh parsley

Instructions

1. Step 1: In a large bowl, toss 1.5 lbs venison stew meat with 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat 3 tbsp olive oil in a heavy-bottomed pot over medium-high heat until shimmering. Brown the venison in batches for 3-4 minutes per side until a deep crust forms. Remove and set aside.
3. Step 3: In the same pot, add 1 large diced yellow onion and 2 sliced carrots. Sauté for 6 minutes until softened and lightly caramelized.
4. Step 4: Stir in 4 minced garlic cloves, 1 tbsp crushed juniper berries, and 2 tsp chopped fresh thyme. Cook for 1 minute until aromatic.
5. Step 5: Add 8 oz sliced cremini mushrooms and cook for 5 minutes until they release their moisture and begin to brown.
6. Step 6: Pour in 1 cup red wine and simmer for 4 minutes until reduced by half.
7. Step 7: Return the browned venison to the pot along with 2 cups beef broth and 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 hours until the meat is tender.
8. Step 8: Remove the bay leaf, adjust seasoning if necessary, and garnish with 2 tbsp chopped fresh parsley before serving this hearty mountain stew.