Red Wine and Rosemary Braised Venison with Shiitakes

Name: Red Wine and Rosemary Braised Venison with Shiitakes
Total time: 145 min
Yield: 4
Ingredients: 2 tbsp bacon drippings; 1.5 lb venison, cubed; 2 cups fresh shiitake mushrooms, stemmed and sliced; 2 medium onions, chopped; 4 cloves garlic, minced; 2 cups dry red wine; 2 tbsp cognac or brandy; 1 cube beef bouillon; 2 bay leaves; 1.25 tsp dried rosemary; 0.5 tsp dried thyme leaves; 0.25 tsp black pepper; 8 oz baby carrots; 1 tbsp cornstarch; 2 tbsp water

Tender venison is simmered in a rich red wine and rosemary infused sauce, paired with earthy shiitake mushrooms and sweet baby carrots for a sophisticated and flavorful dinner.

Recipe Info

Prep Time

145 min

Difficulty

Easy

Servings

Nutrition

calories412calories

carbohydrates20g

fat4g

fiber4g

protein42g

sodium371mg

sugar7g

Dinner American

Ingredients

2 tbsp bacon drippings

1.5 lb venison, cubed

2 cups fresh shiitake mushrooms, stemmed and sliced

2 medium onions, chopped

4 cloves garlic, minced

2 cups dry red wine

2 tbsp cognac or brandy

1 cube beef bouillon

2 bay leaves

1.25 tsp dried rosemary

0.5 tsp dried thyme leaves

0.25 tsp black pepper

8 oz baby carrots

1 tbsp cornstarch

2 tbsp water

Directions

Heat bacon drippings in a large Dutch oven over medium-high heat. Sear venison, in batches, until well-browned; set aside.

Add shiitakes, onions, and garlic to the pot. Cook for 1 to 2 minutes until softened.

Stir in wine, cognac, bouillon cube, rosemary, thyme, bay leaves, and black pepper. Let it simmer for 30 seconds to evaporate alcohol and dissolve bouillon.

Return venison to the pot. Fill with enough water to cover venison if needed. Bring to a boil, then reduce heat to low. Simmer gently until venison is tender, approximately 2 hours, adding more water if necessary.

Add baby carrots during the last 30 minutes of cooking.

In a small bowl, combine cornstarch and water. Stir into the sauce to thicken it.