Braised Venison with Rosemary and Shiitake

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 package baby carrots , 8 ounce
• 1 tablespoon cornstarch , Optional
• 2 tablespoons water , Optional

Instructions

1. 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. 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. 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. 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.