Braised Venison with Rosemary and Shiitake

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

Recipe Instructions

Step 1
Melt bacon drippings in a large Dutch oven over medium-high heat. Add venison; sear, in two batches, until nicely browned. Transfer venison to a plate.
Step 2
Add onions, shiitakes, 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. Gently simmer until venison is tender, about 2 hours, adding water as needed.
Step 4
Add baby carrots during the last 30 minutes of cooking. Dissolve cornstarch in 2 tablespoons water when venison is tender; stir into sauce to thicken.

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

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