Braised Venison with Rosemary and Shiitake Recipe -
Braised Venison with Rosemary and Shiitake Recipe

Braised Venison with Rosemary and Shiitake

Recipe by  

"Try my savory and sophisticated dish I created to please my hunter. I like to serve this with spaetzle, merlot, and salad."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    2 hrs

    2 hrs 25 mins


  1. Melt the bacon drippings in a large Dutch oven over medium-high heat. Sear the venison in two batches until nicely browned and remove. Stir in the shiitake, onions, and garlic; cook until softened, 1 to 2 minutes. Pour in the cognac, wine, and bouillon cube, simmer for 30 seconds to remove the alcohol flavor and dissolve the bouillon.
  2. Stir in the venison, pepper, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low and simmer gently until the venison is tender, about two hours or more; adding water as needed.
  3. If using baby carrots, add them during the last half hour of cooking. When the venison is tender, you may wish to thicken the sauce by dissolving the cornstarch in 2 tablespoons of water and stirring it into the sauce.
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Reviews More Reviews

Most Helpful Positive Review
Oct 26, 2006

This was fantastic! The only reasons I did not give it five stars were that I thought 2 cups of wine was too much and the cooking time was not sufficient. Next time I will use the slow cooker after browning the meat and sauteeing the onions, garlic and mushrooms. It also took longer than 30 minutes to fully cook the carrots, I would put them in the last 45 minutes to an hour of cooking. I will definitely make this again. We like venison and I'm always looking for different ways to make it since we have a freezer full after hunting season! This one definitely made the cut.

Most Helpful Critical Review
Aug 17, 2008

Not sure what happened, the meat came out tough, dry, and tasting of vinegar. 0_o Probably my issue and not one with the recipe though, I'm still learning how to cook.


21 Ratings

Aug 10, 2009

My husband is from Germany, so he is all about sauces. He also does not like "Wild." I made this dish, when I was lucky enough to get some venison from my step-son-in-law. My husband raved..."Now, this is a German meal!" I have made this dish with pork. I have added Chanterelles and Morels. This recipe is a keeper. The more woodsy you can make it only enhances the flavors. Ruth Ward, bless her, came up with a real winner! I make home made spaetzle with this and I cook down 3 big onions in Ganse Schmaltz. They are the garnish for the spaetzle. I also buy a jar of Lingonberry preserves to set on the plate, for a touch of sweet and sour. A really great meal!

Apr 07, 2009

This is a fantastic recipe for venison! I made this exactley as written with excellent results. I am thinking it would be wonderful with any type of red meat. My only caution would be to those who do not care for rosemary. It can easily be omitted and I am sure it would still taste great! I see a review that said they did not like the vinegar taste. I don't see that there is any vinegar in the recipe.

Nov 11, 2010

My entire family enjoyed this! I even enjoyed putting this together after lunch, and it was ready by 6pm. I first cooked some bacon in a cast iron skillet to get some of the drippings, then later chopped up 3 slices to add to the mix. Once I browned the vension I added that to my slowcooker. Poured off the skillet before sauting the onion, mushrooms & garlic. I put the entire 16 oz. of baby carrots in the cooker while I brought the wine a cognac to a simmer. I added everyting to the slow cooker and cooked on low for 4 hours. Turned out great! I did not use the cornstarch, as we like a more broth-like stew, so we can sop it up with bread!

Nov 05, 2011

This was the best venison recipe i've used yet. great flavor

Apr 06, 2009

I'm not a huge fan of venison but the hubby is. This recipe made me a believer! One of the best I've tried. I served it with homemade spaetzle and it delightful.Will defintely make this again.

Feb 25, 2009

This was the first venison recipe I've tried that really did come out tender! I enjoyed the leftovers as much as I enjoyed it the first night.


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  • Calories
  • 475 kcal
  • 24%
  • Carbohydrates
  • 20.4 g
  • 7%
  • Cholesterol
  • 151 mg
  • 50%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 42.2 g
  • 84%
  • Sodium
  • 382 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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