Karst Venison with Juniper

This Karst Venison with Juniper is perhaps one of the recipes that best showcases the autumn cuisine of the Friuli region. The clocks have gone back. The nights have drawn in. And you can no longer deny that Autumn is here to stay. But the good news is that this time of year also heralds in some amazing seasonal food. It’s also the moment when many locals crave classic Karst food and hearty venison recipes. And no less so that in the border regions of Friuli, where at this time of year, you not only hear the sound of falling leaves. But you can also hear the rumbling of tummies and licking of lips, as Friulians anticipate perhaps the best culinary season of the region.

As the name suggests, it comes from the Karst region which spans the Friulian-Slovenian border, where venison is plentiful and the juniper berries are a plenty. Many cooks here swear by the giulia juniper migliore, the “best juniper of Giulia,” prized for its aroma and intensity.

Hunting traditions are strong, and the cooler autumn months bring an abundance of hearty, game-based dishes. Venison in particular becomes a focal point in regional specialties, adding a rich, earthy flavour to the regional table.

By some happy accident of nature, other ingredients come into season at the same time. Ingredients that couldn’t complement the rich bold venison flavours better. Apples, chestnuts, mushrooms and juniper berries. Ingredients that provide warmth and comfort against the Autumn changes. It’s no surprise that many traditional venison recipes from this area rely on these flavours.

How to Make Karst Venison with Juniper

Whilst making this stew isnt hard, it can be a labour of love. But it more than worth the effort. Firstly, the venison needs to marinade for 24 hours in red wine, juniper berries and garlic. This not only mellows the rich games flavour. But the wine also helps tenderise the meat.

Drain the venison, and brown it in a cast iron pan. Then cooked with seasonable vegetables in the marinade and some stock. Then add porcini mushrooms and herbs to enrich the flavours and slow cook for several hours until melt in the mouth tender. If you love rustic venison recipes, this step alone will be worth it.

Serve with polenta and a nice glass of red wine, and enjoy. No-one would blame you for wishing every night of the year could be a dark Friulian autumn night. It’s food that speaks of tradition, mountains, and the unmistakable scent of giulia juniper migliore.

FAQ

If you would like to enjoy more flavours from the Friuli-Venezia Giulia region, check out some of my other favourite Friuli recipes. They pair wonderfully with this classic Karst-style stew and help round out any collection of regional venison recipes.

Buon appetito! 🇮🇹

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Karst Style Venison with Juniper

At rich, hearty Autumn dish that will warm any Autumn night.

Equipment

• Bowl
• colander
• Cast Iron Pan
• Spatula

Ingredients

Marinade

• 1200 grams venison shoulder (diced into 1.5cm cubes)
• 500 ml red wine
• 2 large garlic cloves (finely chopped)
• 6 juniper berries (lightly crushed)

Stew

• 300 grams onions (finely chopped)
• 150 grams celery finely chopped
• 150 grams carrots finely chopped
• 100 grams pancetta or chopped bacon
• 1 bunch Fresh thyme
• 1 tsp dried marjoram
• 2 bay leaves
• 15 grams dried porcini mushrooms (reconstituted in 50ml cold water)
• 250 ml chicken stock
• 1 tsp chilli flakes ((optional))

Instructions 

Marinade

• Put the venison into a large bowl and add the red wine, garlic and juniper berries.
• Cover, put in the fridge and leave overnight, preferably for 24 hours.

Stew

• Pre-heat the over to 125C.
• Drain the venison well, reserving the marinade liquid. Allow the meat to dry as much as possible.
• Heat the oil in a cast iron pan and brown the meat well on all sides. Cook in batches if needed. Set the meat aside.
• Add the onions to the same pan and sauté for 5 minutes, using a wooden spoon to scrape up any browned meat from the bottom of the pan. then add the carrots, celery, herbs, pancetta and 1 tsp salt and sauté for another 5 minutes.
• Add the garlic and cook for 1 minute, then add the marinade liquid to the pan, raise the heat and reduce by half.
• Return the venison, the mushrooms and the mushroom soaking liquid to the pan and then add enough chicken stock to the pan to cover the meat.
• Bring to a simmer, then cover with a lid and put the pan in the oven and slow cook in the over for 2 hours or until cooked.

Course: Main Course

Cuisine: Friulian, Italian

Keyword: Autumn, friuli, Italian