Hungarian venison stew

From CookingLight.com published in Cooking Light, January 2005

This is a hardy cold weather favorite that I have served anywhere from deer camp to dinner parties.  I serve this stew over egg noodles.   I have seen even professed non-venison eaters taking seconds. | Yield - 8 servings (serving size: about 3/4 cup)

Ingredients

• 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

Preparation

Preheat oven to 300°.

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.

Melt butter in a Dutch oven over medium-high heat. Add venison, onion, and garlic; sauté 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.

Cover and bake at 300° for 3 hours or until venison is tender. Remove berries and bay leaf before serving.