Braised Venison with Rosemary and Shiitake

Venison is simmered in red wine with shiitake mushrooms and cognac in this savory and sophisticated braised venison with rosemary and shiitake recipe.

• Preparation Time: 25 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 25 mins
• Calories: 412 Calories

Ingredients

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

Recipe Instructions

Step 1

Melt bacon drippings in a large Dutch oven over medium-high heat. Sear venison, in two batches, until nicely browned; transfer to a plate.

Step 2

Add shiitakes, onions, and garlic; cook until softened, 1 to 2 minutes. Stir in wine, cognac, and bouillon cube, simmer 30 seconds to remove alcohol flavor and dissolve bouillon.

Step 3

Add venison, bay leaves, rosemary, thyme, and black pepper. Bring to a boil, then reduce heat to low; simmer gently until venison is tender, about 2 hours or more, adding water as needed.

Step 4

Add baby carrots during last 30 minutes of cooking. When venison tender, dissolve cornstarch in 2 tablespoons water and stir into sauce to thicken sauce.