Finland Magazine

Venison Stew Recipe

Venison Stew Recipe

Traditional Venison Stew / Wild Food from Finland

Wild Food from Finland
Wild food – berries, mushrooms, wild herbs and vegetables as well as
fish, game and reindeer – is derived straight from Arctic Finnish

Traditional Venison Stew


  • 1½ kg (3⅓ lbs) venison stew meat, cut into large chunks
  • 1 package bacon, chopped
  • 2 large onions, chopped
  • 1-2 bell peppers, chopped
  • 1-2 carrots, chopped
  • Water
  • 2 beef bouillon cubes
  • 1 tablespoon Dijon mustard
  • 3 bay leaves
  • 5 whole black peppercorns
  • 5 juniper berries
  • Salt to taste


  1. Preheat oven to 150°C (300°F).

  2. Brown the venison in batches in a hot skillet over medium-high heat. Remove from pan and set aside.

  3. Add the bacon to the skillet and cook until crispy. Remove from pan and set aside.

  4. Add the onions to the skillet and cook until softened, about 5 minutes.

  5. Add the bell peppers and carrots to the skillet and cook until softened, about 5 minutes more.

  6. In a large pot, combine the browned venison, bacon, onions, bell peppers, carrots, water, bouillon cubes, mustard, bay leaves, peppercorns, juniper berries, and salt.

  7. Bring to a simmer, then cover and transfer to the oven.

  8. Braise for 4 hours, or until the venison is tender.

  9. Serve hot with mashed potatoes, rice, or noodles.


  • For extra flavor, marinate the venison in your favorite marinade for at least 4 hours before cooking.
  • If you don't have juniper berries, you can substitute 1 teaspoon of juniper berry powder.
  • This stew is also delicious made with beef or lamb.