Potted Venison

1. 1

   Trim venison of all fat.

2. 2

   Cut into 3-inch cubes.

3. 3

   In a large kettle, heat olive oil and add meat.

4. 4

   Brown on all sides.

5. 5

   Add garlic and shallots.

6. 6

   Mix well until light brown.

7. 7

   Add wine and simmer uncovered until wine is reduced by half, about 20 minutes at medium heat.

8. 8

   Add beef stock and Worcestershire sauce with whole mushrooms.

9. 9

   Mix and cover.

10. 10

    Simmer 2 to 2 1/2 hours or until fork-tender.

11. 11

    Remove from heat.

12. 12

    Place in serving bowl and serve with Hunter Sauce on the side.

13. 13

    Nice served with roasted potatoes.

No additional tips available.