Braised Venison with Rosemary and Shiitake
Recipe information
Recipe Icon - Master recipes
Cooking:
25 min.
Recipe Icon - Master recipes
Servings per container:
4
Recipe Icon - Master recipes
Source:

Ingredients for - Braised Venison with Rosemary and Shiitake

1. Bacon drippings - 2 tablespoons
2. Venison, cut into 2 inch cubes - 1 ½ pounds
3. Fresh shiitake mushrooms, stemmed and sliced - 2 cups
4. Onions, chopped - 2 medium
5. Garlic, minced - 4 cloves
6. Cognac or brandy (Optional) - 2 tablespoons
7. Dry red wine - 2 cups
8. Beef bouillon - 1 cube
9. Black pepper - ¼ teaspoon
10. Dried thyme leaves - ½ teaspoon
11. Dried rosemary - 1 ¼ teaspoons
12. Bay leaves - 2
13. Baby carrots (Optional) - 1 (8 ounce) package
14. Cornstarch (Optional) - 1 tablespoon
15. Water (Optional) - 2 tablespoons

How to cook deliciously - Braised Venison with Rosemary and Shiitake

1. Stage

Melt the bacon drippings in a large Dutch oven over medium-high heat. Sear the venison in two batches until nicely browned and remove. Stir in the shiitake, onions, and garlic; cook until softened, 1 to 2 minutes. Pour in the cognac, wine, and bouillon cube, simmer for 30 seconds to remove the alcohol flavor and dissolve the bouillon.

2. Stage

Stir in the venison, pepper, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low and simmer gently until the venison is tender, about two hours or more; adding water as needed.

3. Stage

If using baby carrots, add them during the last half hour of cooking. When the venison is tender, you may wish to thicken the sauce by dissolving the cornstarch in 2 tablespoons of water and stirring it into the sauce.