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Rosemary and Shiitake Braised Venison

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PREP TIME
25 min
COOKING TIME
120 min
TOTAL TIME
145 min
SERVINGS
4 servings
Dinner
Rosemary and Shiitake Braised Venison
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 cups dry red wine
  • 2 tablespoons cognac or brandy
  • 1 cube beef bouillon
  • 2 bay leaves
  • 1 1/4 teaspoons dried rosemary
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon black pepper
  • 1 (8 ounce) package baby carrots
  • 1 tablespoon cornstarch
  • 2 tablespoons water
Instructions
1
Heat the bacon drippings in a large Dutch oven over high heat, stirring occasionally. Sear the venison in batches until it's nicely browned on all sides; transfer the browned pieces to a plate and set them aside.
2
Next, sauté sliced shiitakes, onions, and minced garlic in the same pot until they're softened and fragrant, about 1-2 minutes. Then, add a splash of wine, cognac, and a bouillon cube to the pot; let it simmer for 30 seconds to allow the flavors to meld together and remove any harsh alcohol taste.
3
Now, add the browned venison back into the pot along with some fresh bay leaves, rosemary sprigs, thyme stems, and a few grinds of black pepper. Bring the mixture to a rolling boil before reducing the heat to a low simmer; let it cook gently for about 2 hours or until the venison is tender, adding a little water as needed to keep it moist.
4
About 30 minutes before the venison is done, add some baby carrots to the pot; they'll cook through and add a pop of color to the dish. When the venison is tender, mix 2 tablespoons of water with some cornstarch to thicken the sauce; then, stir it into the pot to give the dish a rich and velvety texture.