Braised Venison with Root Vegetables and Barley in a Dutch Oven

Name: Braised Venison with Root Vegetables and Barley in a Dutch Oven
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 4 servings
Ingredients: 700 g venison shoulder, trimmed and cut into 3 cm cubes; 2 tbsp vegetable oil; 1 large onion, finely diced; 2 cloves garlic, minced; 2 medium carrots, peeled and cut into 1 cm rounds; 1 parsnip, peeled and cut into 1 cm rounds; 200 g celery root (celeriac), peeled and cut into 1 cm cubes; 150 g pearl barley, rinsed; 750 ml beef or game stock; 200 ml dry red wine; 2 tbsp tomato paste; 2 sprigs fresh thyme; 1 bay leaf; 1 tsp whole black peppercorns; Salt, to taste; Freshly ground black pepper, to taste; 1 tbsp unsalted butter; 2 tbsp fresh flat-leaf parsley, chopped

This rustic Scandinavian-inspired dish features tender venison slow-braised with earthy root vegetables and nutty barley, creating a hearty, flavorful bowl.

Prep25 minCook120 minTotal145 minServes4Difficultymedium

Method

How to make it

01
Preheat a large Dutch oven over medium-high heat and add the vegetable oil.
02
Pat the venison cubes dry with paper towels, season with salt and pepper, then brown in batches until deeply caramelized on all sides, about 4 minutes per batch. Remove and set aside.
03
Reduce heat to medium and add the diced onion to the pot; cook until translucent and soft, about 5 minutes.
04
Add the minced garlic and cook for 1 minute until fragrant, stirring constantly.
05
Stir in the tomato paste and cook for 2 minutes to deepen flavor and remove raw edge.
06
Return the venison to the pot. Add the carrots, parsnip, celery root, pearl barley, thyme, bay leaf, and peppercorns.
07
Pour in the red wine and scrape the bottom of the pot with a wooden spoon to release browned bits.
08
Add the beef or game stock, bring to a simmer, then cover and reduce heat to low.
09
Cook gently for 1 hour 45 minutes to 2 hours, stirring occasionally, until venison is tender and barley is cooked through.
10
Remove thyme sprigs, bay leaf, and peppercorns. Stir in the butter and chopped parsley, adjust seasoning with salt and pepper.
11
Spoon into bowls and serve warm, letting the dish rest for 5 minutes before serving to deepen flavors.

From the editor

Cooking tips

Rinse pearl barley before cooking to remove dust and ensure even texture.
Browning the venison well before braising adds rich flavor and color to the dish.
If you don’t have game stock, use a rich beef stock to maintain depth of flavor.
Leftovers keep well refrigerated for up to 3 days and reheat gently to preserve tenderness.

Published May 18, 2026