Hungarian Venison Stew

• 1/4 cup all-purpose flour
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 pounds venison, cut into 1-inch cubes
• 2 tablespoons butter
• 2 cups chopped onion
• 2 teaspoons minced garlic
• 2 cups dry white wine or fruity red wine
• 2 tablespoons sugar
• 1 tablespoon sweet Hungarian paprika
• 1 teaspoon ground red pepper
• 8 juniper berries
• 2 whole allspice berries
• 1 bay leaf

1. Preheat oven to 300u0b0.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large zip-top plastic bag. Add venison; seal and shake to coat. Remove venison from bag; discard remaining flour mixture.
3. Melt butter in a Dutch oven over medium-high heat. Add venison, onion, and garlic; saute 5 minutes, browning venison on all sides. Add wine, scraping pan to loosen browned bits. Add 1 teaspoon salt, 1/4 teaspoon black pepper, sugar, and remaining ingredients to pan; bring to a boil.
4. Cover and bake at 300u0b0 for 3 hours or until venison is tender. Remove berries and bay leaf before serving.

allpurpose, salt, freshly ground black pepper, butter, onion, garlic, white wine, sugar, sweet hungarian paprika, ground red pepper, berries, berries, bay leaf

Taken from www.myrecipes.com/recipe/hungarian-venison-stew (may not work)