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Braised Venison with Rosemary and Shiitake

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

Rating: This weblink has been rated 14 times with an average star rating of 4.6 Read Reviews (14)

Rate/Review | 451 people have saved this

Prep Time:
25 Min
Cook Time:
2 Hrs
Ready In:
2 Hrs 25 Min

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Original Recipe Yield 4 servings
 

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 tablespoons cognac or brandy (optional)
  • 2 cups dry red wine
  • 1 cube beef bouillon
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme leaves
  • 1 1/4 teaspoons dried rosemary
  • 2 bay leaves
  • 1 (8 ounce) package baby carrots (optional)
  • 1 tablespoon cornstarch (optional)
  • 2 tablespoons water (optional)

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 475 | Total Fat: 11.3g | Cholesterol: 151mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2006 by Trailer Park Gourmet 
This was fantastic! The only reasons I did not give it five stars were that I thought 2 cups... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2009 by rapidwoman 
My husband is from Germany, so he is all about sauces. He also does not like "Wild." I made... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 25, 2009 by rpollardva 
This was the first venison recipe I've tried that really did come out tender! I enjoyed the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 19, 2006 by Jim 
Tried this with bison (buffalo) instead of venison. Fantastic. Any game meat would do and I'm... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 7, 2009 by mom the cook 
This is a fantastic recipe for venison! I made this exactley as written with excellent... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2009 by thndrstorm 
I'm not a huge fan of venison but the hubby is. This recipe made me a believer! One of the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2009 by raystryker 
Awesome recipe!!! I had to use butter in stead of bacon drippings as my wife doesn't eat pork,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 17, 2008 by LAdeLancey 
This recipe was amazing. I could not find the seasoned vinigar, so I just used regular vinegar... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2008 by Holly 
Not sure what happened, the meat came out tough, dry, and tasting of vinegar. 0_o Probably my... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2008 by Linda C. 
quite good...i used beef cubes instead of venison..i floured and browned meat cubes after... MORE

 
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