Simple Venison Stew

• 4 1/8 tablespoons corn flour
• 1 tablespoon spices your choice
• 1/2 teaspoon black pepper
• 1/2 teaspoon sea salt
• 2 1/4 pounds venison deer meat for stew, neck, shoulder and leg, without bones, cut into small cubes
• 4 tablespoons olive oil divided
• 1/2 cup red wine
• 2 onions
• 1/2 cup celery root cut into small pieces
• 1 1/3 cups parsley root cut into small pieces
• 15/16 cup carrots cut into small pieces
• 9/16 cup red peppers fresh, cut into small pieces
• 10 juniper berries crushed in a mortar
• 3 3/8 cups beef broth from 1 cube
• 2 tablespoons tomato paste
• 1 bay leaf

1. Mix and combine corn flour, spices of your choice, black pepper and salt. Toss pieces of meat in seasoned flour, shake off excess flour.
2. Fry meat in batches in hot olive oil until browned on all sides. Take them out with a slotted spoon with and place on a paper kitchen towel.
3. When all meat is fried, return to the pan, deglaze with red wine. Set aside.
4. Chop onions, celery, parsley and carrots in a blender to make a sofrito (a mixture of chopped vegetables). Fry in a pressure cooker pot in olive oil for 3-4 minutes, stirring occasionally.
5. Add chopped fresh red pepper and juniper berries, saute briefly.
6. Add meat, wine, beef broth, tomato paste and bay leaf, stir, cover, and lock lid on pressure cooker. When pressure is reached, turn heat down to low. Continue cooking for 20 minutes. Release pressure naturally.
7. Serve with polenta, short pasta or rice.

corn flour, your choice, black pepper, salt, deer meat, olive oil, red wine, onions, celery root, parsley root, carrots, red peppers, beef broth from, tomato paste, bay leaf

Taken from www.yummly.com/recipe/Simple-Venison-Stew-1589500 (may not work)