Venison Stew2 lb venison stew meat, cut into 1 inch chunks
2 Tbs olive oil
2 onions, finely chopped
5 cloves garlic, minced
1 cup finely chopped carrots
3 Tbs tomato paste
6 juniper berries, 6 pepper corns, 2 star anise, 4 cloves, 2 sprigs of rosemary, and 2 sprigs of thyme tied in cheese cloth
1 bottle red wine
Heat oil in a Dutch oven over medium-high heat and add meat. Allow it to brown, about 3 minutes per side. Add the garlic and cook for 30 seconds. Add onions and carrots and cook for about 7 minutes until the vegetables are soft. Add the tomato paste and stir until paste begins to brown, about 3 minutes. Add wine and stir to remove brown bits from the bottom of a pan. Add cheese cloth bundle. Bring stew to a simmer and reduce heat to low. Allow stew to simmer for about 1 to 1 1/2 hours, until the meat is tender and the sauce is thick.