Ingredients

Proteins & Fats

• 2½–3 lb venison shoulder or haunch, cut into large cubes

• 2 tbsp cold-pressed rapeseed oil or unsalted butter

Aromatics

• 2 large onions, thickly sliced

• 4 cloves garlic, crushed

• 2 celery stalks, sliced

Vegetables

• 3 carrots, cut into large chunks

• 2 parsnips, cut into chunks

• 8 oz wild mushrooms (chanterelle, porcini, or cremini)

Liquids & Flavorings

• ½ cup single-malt Scotch whisky (Islay preferred for smoke)

• 3½ cups rich beef or venison stock

• 1 tbsp tomato paste

• 1 tbsp heather honey (or dark wildflower honey)

• 2 tsp juniper berries, lightly crushed

• 2 bay leaves

• 2 sprigs fresh thyme or rosemary

Seasoning

• Sea salt, to taste

• Freshly ground black pepper

Finish

• 1 tbsp unsalted butter

• Chopped fresh parsley or chives

Instructions

1. Sear the Venison
   Heat the Platinum 7-QT Dutch Oven over medium-high heat. Add oil or butter. Season venison generously and sear in batches until deeply browned. Remove and set aside.

2. Build the Base
   Reduce heat to medium. Add onions and celery to the same pot, scraping up browned bits. Cook until softened and lightly caramelized (8–10 minutes). Add garlic and tomato paste; cook 1 minute.

3. Deglaze
   Carefully add whisky, stirring to deglaze the pot. Allow alcohol to cook off for 2–3 minutes.

4. Assemble the Stew
   Return venison to the pot. Add stock, honey, juniper berries, bay leaves, herbs, carrots, parsnips, and mushrooms. Bring to a gentle simmer.

5. Slow Braise
   Cover and cook on low heat for 2½–3 hours, stirring occasionally, until venison is fork-tender and the broth is rich and velvety. The Platinum Dutch Oven’s thermal stability ensures even, consistent braising.

6. Finish & Adjust
   Remove bay leaves and herb stems. Stir in butter for sheen. Adjust seasoning with salt and pepper.