Braised Venison with Rosemary and Shiitake

american american_region asian european french korean unknown sweet sour bitter savory hard fast

Prep

26 min

Cook

80 min

Total

106 min

Ingredients (15)

2 tablespoons bacon drippings g

1 ½ pounds venison, cut into 2-inch cubes g

2 medium onions, chopped g

2 cups fresh shiitake mushrooms, stemmed and sliced g

4 cloves garlic, minced g

2 cups dry red wine g

2 tablespoons cognac or brandy (Optional) g

1 cube beef bouillon g

2 bay leaves g

1 ¼ teaspoons dried rosemary g

½ teaspoon dried thyme leaves g

¼ teaspoon ground black pepper g

1 (8 ounce) package baby carrots (Optional) g

1 tablespoon cornstarch (Optional) g

2 tablespoons water (Optional) g

Nutrition

kcal

fat

carbs

protein

Instructions

Melt bacon drippings in a large Dutch oven over medium-high heat. Add venison; sear, in two batches, until nicely browned. Transfer venison to a plate.

Add onions, shiitakes, and garlic; cook until softened, 1 to 2 minutes. Stir in wine, cognac, and bouillon cube, simmer 30 seconds to remove alcohol flavor and dissolve bouillon.

Add venison, bay leaves, rosemary, thyme, and black pepper; bring to a boil, then reduce heat to low. Gently simmer until venison is tender, about 2 hours, adding water as needed.

Add baby carrots during the last 30 minutes of cooking. Dissolve cornstarch in 2 tablespoons water when venison is tender; stir into sauce to thicken.