Braised Venison With Rosemary And Shiitake Recipe

Name: Braised Venison With Rosemary And Shiitake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons bacon drippings; 1 1/2 pounds venison, cut into 2 inch cubes; 2 cups fresh shiitake mushrooms, stemmed and sliced; 2 medium onions, chopped; 4 cloves garlic, minced; 2 tablespoons cognac or brandy (optional); 2 cups dry red wine; 1 cube beef bouillon; 1/4 teaspoon black pepper; 1/2 teaspoon dried thyme leaves; 1 1/4 teaspoons dried rosemary; 2 bay leaves; 1 (8 ounce) package baby carrots (optional); 1 tablespoon cornstarch (optional); 2 tablespoons water (optional)

Servings: persons

2 tablespoons bacon drippings
1 1/2 pounds venison, cut into 2 inch cubes
2 cups fresh shiitake mushrooms, stemmed and sliced
2 medium onions, chopped
4 cloves garlic, minced
2 tablespoons cognac or brandy (optional)
2 cups dry red wine
1 cube beef bouillon
1/4 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1 1/4 teaspoons dried rosemary
2 bay leaves
1 (8 ounce) package baby carrots (optional)
1 tablespoon cornstarch (optional)
2 tablespoons water (optional)

1
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
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
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.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons bacon drippings, 1 1/2 pounds venison, cut into 2 inch cubes, 2 cups fresh shiitake mushrooms, stemmed and sliced, 2 medium onions, chopped, and more.

Yes, Braised Venison With Rosemary And Shiitake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Venison With Rosemary And Shiitake

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