Mountain Venison and Barley Stew with Juniper and Thyme

Quick Recipe Version (TL;DR)

• Yield: 6 hearty servings
• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes

Quick Ingredients

• 2 lb venison stew meat, 1 1/2-inch cubes
• 2 tsp kosher salt, plus more to taste
• 1 1/2 tsp freshly ground black pepper
• 1 1/2 tsp crushed juniper berries
• 2 tsp fresh thyme leaves (or 1 tsp dried)
• 1/4 cup all-purpose flour
• 3 tbsp olive oil, divided
• 2 tbsp unsalted butter
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 ribs celery, diced
• 3 medium carrots, sliced (plus 2 more for roasting)
• 2 parsnips, sliced
• 8 oz cremini mushrooms, halved
• 1 red bell pepper, cut in strips
• 2 tbsp tomato paste
• 1 cup dry red wine (or extra broth)
• 6 cups beef or game stock
• 3/4 cup pearl barley, rinsed
• 2 bay leaves
• 1 tsp smoked paprika
• 1 tbsp Worcestershire sauce
• Fresh parsley or thyme for garnish (optional)

Do This

• 1. Season venison with salt, pepper, crushed juniper, and thyme; dust lightly with flour.
• 2. Brown venison in hot oil and butter in a heavy Dutch oven; remove to a plate.
• 3. Sauté onion, celery, carrots, garlic, and mushrooms; stir in tomato paste and smoked paprika, then deglaze with red wine.
• 4. Add stock, barley, bay leaves, Worcestershire, and browned venison. Bring to a simmer.
• 5. Simmer gently for about 60 minutes, partially covered, stirring occasionally.
• 6. While it simmers, toss extra carrots, parsnips, onion, and bell pepper with oil and broil until charred at the edges.
• 7. Stir fire-roasted vegetables into the stew and simmer 30–40 minutes more, until venison is tender and barley is plump; adjust seasoning and serve hot.

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Why You’ll Love This Recipe

• Deep, woodsy flavor from juniper, thyme, and slow-simmered venison that feels like it came from a mountain lodge kitchen.
• Fire-roasted vegetables add smoky sweetness and lovely charred edges for a rustic, campfire-style touch.
• Pearl barley makes the stew thick, hearty, and naturally satisfying without needing lots of flour or cream.
• Great for making ahead, freezes well, and tastes even better the next day as the flavors meld.

Grocery List

• Produce: Yellow onion, garlic, celery, carrots, parsnips, red bell pepper, cremini (or button) mushrooms, fresh thyme, fresh parsley (optional)
• Dairy: Unsalted butter, optional sour cream or crème fraîche for serving
• Pantry: Venison stew meat (or beef stew meat), pearl barley, olive oil, all-purpose flour, kosher salt, black pepper, dried thyme (if not using fresh), juniper berries, tomato paste, smoked paprika, bay leaves, Worcestershire sauce, beef or game stock, dry red wine (optional)

Full Ingredients

For the Mountain-Style Stew Base

• 2 lb venison stew meat, cut into 1 1/2-inch cubes (can substitute beef chuck if needed)
• 2 tsp kosher salt, plus more to taste
• 1 1/2 tsp freshly ground black pepper
• 1 1/2 tsp juniper berries, lightly crushed with a knife or mortar and pestle
• 2 tsp fresh thyme leaves, finely chopped (or 1 tsp dried thyme)
• 1/4 cup all-purpose flour, for lightly dredging the meat
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 ribs celery, diced
• 3 medium carrots, peeled and sliced into 1/2-inch pieces
• 6 oz cremini or button mushrooms, halved or quartered
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 cup dry red wine (or substitute 1 cup additional stock)
• 6 cups beef or game stock, preferably low-sodium
• 3/4 cup pearl barley, rinsed under cold water
• 2 bay leaves
• 1 tbsp Worcestershire sauce

For the Fire-Roasted Vegetables

• 2 medium carrots, peeled and cut into chunky batons (about 2-inch pieces)
• 2 medium parsnips, peeled and cut into chunky batons
• 1 small red onion, cut into thick wedges
• 1 red bell pepper, cored and sliced into thick strips
• 2 oz cremini mushrooms, halved (optional extra, in addition to the stew base mushrooms)
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp smoked paprika (optional, for extra smoky flavor)

To Finish & Serve

• 1–2 tbsp cold unsalted butter (optional, for a richer finish)
• Fresh thyme leaves or chopped parsley, for garnish
• Sour cream or crème fraîche, for serving (optional)
• Crusty bread or buttered potatoes, to serve alongside (optional)

Step-by-Step Instructions

Step 1: Prep and season the venison

Pat the venison cubes very dry with paper towels; dry meat browns better. In a large bowl, toss the venison with 2 teaspoons kosher salt, 1 1/2 teaspoons black pepper, the crushed juniper berries, and the thyme. Sprinkle the flour over the meat and toss again until the cubes are lightly coated and no dry patches of flour remain. Set aside at room temperature while you prepare the vegetables; this allows the seasoning to start penetrating the meat.

Step 2: Chop the vegetables and rinse the barley

Dice the onion and celery. Peel and slice 3 of the carrots into 1/2-inch rounds for the stew base. Halve or quarter 6 ounces of mushrooms. Mince the garlic. For the fire-roasted vegetables, cut the remaining 2 carrots and 2 parsnips into chunky batons, slice the red bell pepper, and cut the red onion into wedges. Rinse the pearl barley in a fine-mesh strainer under cold water until the water runs mostly clear; this removes excess starch and any dust.

Step 3: Brown the venison deeply

Heat a heavy Dutch oven (5–6 quart) over medium-high heat. Add 2 tablespoons olive oil and 2 tablespoons butter. When the fat is hot and shimmering, add about one-third of the venison in a single layer, leaving space between pieces. Brown on all sides, 6–8 minutes total per batch, turning occasionally. Adjust the heat as needed so the browned bits on the bottom do not burn. Transfer browned meat to a large plate and repeat with remaining venison, adding a splash more oil if the pot looks dry. This deep browning is key to a robust, mountain-lodge flavor.

Step 4: Build the aromatic base

Reduce the heat to medium. In the same pot (do not wipe it out), add the diced onion and celery along with a pinch of salt. Sauté, stirring and scraping up the browned bits, until softened and lightly golden, about 5–7 minutes. Add the sliced carrots and the 6 ounces of mushrooms; cook another 5 minutes, until the mushrooms release their juices and start to brown. Stir in the minced garlic and cook just until fragrant, about 30 seconds. Add the tomato paste and smoked paprika, stirring constantly for 1–2 minutes to caramelize the paste and toast the spices slightly; it will darken and smell sweet and rich.

Step 5: Deglaze and start the simmer

Pour in the red wine (or extra stock) and use a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pot. Let the wine bubble for 2–3 minutes to reduce slightly. Add the browned venison and any juices on the plate back to the pot. Stir in the rinsed barley, bay leaves, Worcestershire sauce, and 6 cups of stock. Bring the mixture up to a gentle boil over medium-high heat, then immediately reduce the heat to low so it simmers quietly. Partially cover the pot with a lid and let it simmer for about 60 minutes, stirring every 10–15 minutes to prevent sticking, especially as the barley begins to swell.

Step 6: Fire-roast the vegetables

While the stew simmers, position an oven rack 6–8 inches below the broiler and preheat the broiler on high. On a large rimmed baking sheet, toss the carrot and parsnip batons, red onion wedges, bell pepper strips, and optional extra mushrooms with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon smoked paprika. Spread into a single layer. Broil for 10–15 minutes, turning once or twice, until the vegetables are tender, with visible charred and blistered spots on the edges. Every broiler is different, so keep a close eye and rotate the pan if needed. These fire-roasted vegetables bring smoky, campfire notes to the finished stew.

Step 7: Combine, finish, and adjust seasoning

After the stew has simmered for about 60 minutes, stir in all the fire-roasted vegetables and any juices from the baking sheet. Continue to simmer gently, partially covered, for another 30–40 minutes, until the venison is very tender and the barley is plump and fully cooked. If the stew looks too thick for your liking, stir in up to 1 additional cup of hot stock or water; if it is too thin, remove the lid and simmer uncovered for 10–15 minutes to reduce. Fish out the bay leaves. For an extra-silky finish, stir in 1–2 tablespoons of cold butter until melted. Taste and adjust with additional salt and pepper as needed. Ladle into warm bowls, garnish with fresh thyme or parsley, and top with a small dollop of sour cream if you like. Serve hot with crusty bread or potatoes.

Pro Tips

• Do not rush the browning: Properly browned venison develops a deep mahogany crust and flavor that carries the entire stew. Brown in batches and resist overcrowding the pan.
• Keep the simmer gentle: A slow, quiet simmer keeps the venison tender. A hard boil can make the meat tough and chewy.
• Crush juniper lightly: Juniper berries are potent; crushing them just enough to crack them open releases their piney aroma without becoming overpowering.
• Adjust thickness with time, not flour: Let the barley naturally thicken the stew. If it is too thin, simply simmer uncovered to reduce and concentrate the flavors.
• Make it a one-pot meal: This stew is very filling. Pair with a simple green salad or rustic bread instead of multiple side dishes.

Variations

• Beef or bison instead of venison: If you cannot find venison, use beef chuck or bison stew meat. The cooking method and timing remain the same, though beef may become tender slightly sooner.
• Forest mushroom boost: Add 1 ounce dried wild mushrooms (such as porcini) soaked in hot water for 20 minutes. Strain and add both the mushrooms and soaking liquid to the stew for an even more woodsy flavor.
• Red wine and tomato twist: Add 1 cup canned fire-roasted diced tomatoes along with the stock for a slightly more tomato-forward, winey mountain stew.

Storage & Make-Ahead

Allow the stew to cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. As it sits, the barley will continue to absorb liquid and the flavors will deepen, so you may want to stir in a splash of water or stock when reheating. Reheat gently on the stovetop over low heat, stirring occasionally, until steaming hot. For longer storage, freeze in airtight containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating. This recipe is excellent for making a day ahead if you are entertaining; simply reheat slowly and adjust seasoning just before serving.

Nutrition (per serving)

Approximate values per serving (1 of 6 servings): about 450 calories; 34 g protein; 18 g fat; 32 g carbohydrates; 6 g fiber; 4 g sugar; 900 mg sodium (will vary based on stock, added salt, and specific ingredients). These numbers are estimates and should be used as a general guide only.