Hard

Braised Venison with Rosemary and Shiitake

Name: Braised Venison with Rosemary and Shiitake
Prep time: 26 min
Cook time: 80 min
Total time: 106 min
Yield: 4 servings
Ingredients: 2 tablespoons bacon drippings; 1.5 pounds venison , cut into 2-inch cubes; 2 medium onions , chopped; 2 cups fresh shiitake mushrooms , stemmed and sliced; 4 cloves garlic , minced; 2 cups dry red wine; 2 tablespoons cognac or brandy , Optional; 1 cube beef bouillon; 2 bays leaves; 1.25 teaspoons dried rosemary; 0.5 teaspoons dried thyme leaves; 0.25 teaspoons ground black pepper; 1 , 8 ounce; 1 tablespoon cornstarch , Optional; 2 tablespoons water , Optional

Total Time

1h 46m

26m prep · 80m cook

Servings

4 people

Rating

—

Difficulty

Hard

2 views

🌾 Gluten-Free 🥛 Dairy-Free 🥜 Nut-Free

Try my savory and sophisticated braised venison with rosemary and shiitake recipe, which I created to please my hunter. I like to serve this with spaetzle, Merlot, and a salad.

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Ingredients

2 tablespoons bacon drippings
1.5 pounds venison , cut into 2-inch cubes
2 medium onions , chopped
2 cups fresh shiitake mushrooms , stemmed and sliced
4 cloves garlic , minced
2 cups dry red wine
2 tablespoons cognac or brandy , Optional
1 cube beef bouillon
2 bays leaves
1.25 teaspoons dried rosemary
0.5 teaspoons dried thyme leaves
0.25 teaspoons ground black pepper
1 , 8 ounce
1 tablespoon cornstarch , Optional
2 tablespoons water , Optional

Instructions

1

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.
2

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.
3

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.
4

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.