Ingredients

• 1½ lbs venison loin or beef chuck, cut into 1½-inch cubes

• 2 tbsp avocado oil or clarified butter

• 1 large yellow onion, sliced

• 3 cloves garlic, minced

• 2 carrots, thickly sliced

• 1 parsnip or Yukon gold potato, cubed

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

• 1 tbsp tomato paste

• 1 cup beef or game stock

• ½ cup dry red wine

• 1 tsp smoked paprika

• ½ tsp ground coriander

• 4 juniper berries, lightly crushed

• 1 bay leaf

• Salt and freshly cracked black pepper, to taste

• Fresh dill or parsley, finely chopped (for garnish)

Instructions

1. Sear the Meat
   Preheat the Platinum Large Skillet over medium-high heat. Add oil and sear the venison in batches until deeply browned on all sides. Remove and set aside.

2. Build the Base
   Reduce heat to medium. Add onions and cook until softened and lightly caramelized. Stir in garlic and tomato paste; cook for 1 minute until fragrant.

3. Deglaze and Layer Flavor
   Deglaze with red wine, scraping the skillet to release browned bits. Add stock, paprika, coriander, juniper berries, and bay leaf.

4. Simmer
   Return meat to the skillet along with carrots, parsnip (or potatoes), and mushrooms. Bring to a gentle simmer. Cover and cook on low heat for 60–75 minutes, stirring occasionally, until meat is tender.

5. Finish and Serve
   Season with salt and pepper. Remove bay leaf. Garnish with fresh dill or parsley and serve hot.