Slow-Cooked Venison Recipe

Name: Slow-Cooked Venison
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 4-pound venison shoulder; Salt; Freshly ground black pepper; 1/4 cup bacon drippings; 2 onions, diced; 1 carrot, peeled and diced; 1 stalk celery, diced; 1/4 cup flour; 1 12-ounce can diced tomatoes; 1/2 cup dried porcini or chanterelle mushrooms; 2 cloves garlic, crushed; 3 cups beef broth; 1 cup red wine; 1 sprig fresh thyme; 1 sprig fresh rosemary; 2 bay leaves; Dash of sugar

Servings: persons

1 4-pound venison shoulder
Salt
Freshly ground black pepper
1/4 cup bacon drippings
2 onions, diced
1 carrot, peeled and diced
1 stalk celery, diced
1/4 cup flour
1 12-ounce can diced tomatoes
1/2 cup dried porcini or chanterelle mushrooms
2 cloves garlic, crushed
3 cups beef broth
1 cup red wine
1 sprig fresh thyme
1 sprig fresh rosemary
2 bay leaves
Dash of sugar

1
1. Season the venison generously all over with salt and pepper. In a cast iron pot, heat the bacon drippings over high heat. Add the venison and sear on all sides until golden broth, 2-3 minutes per side. Remove the venison from the pot and set aside.
2
2. Reduce the heat to medium. Add the onions, carrots, and celery to the pot and cook until they turn a rich mahogany color, stirring frequently. Add the flour and stir until well combined. Add the tomatoes, dried mushrooms, and garlic. Bring the mixture to a boil and slowly stir in the beef broth and red wine.
3
3. Raise the heat and bring to a boil. Add the thyme, rosemary, bay leaves, sugar, and venison. Reduce to a low simmer, cover, and cook for about 1 1/2 hours, until the meat pulls easily from the bone. Taste and season well.
4
4. Transfer the venison to a cutting board and remove the bone. Slice the meat into rough chunks and return to the pot to warm. Discard the herb sprigs and bay leaves.
5
5. Serve the venison in shallow bowls over Louisiana rice, pasta, or mashed potatoes.

170

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 17 ingredients. The key ingredients include: 1 4-pound venison shoulder, Salt, Freshly ground black pepper, 1/4 cup bacon drippings, and more.

Yes, Slow-Cooked Venison 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.

Slow-Cooked Venison

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