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Braised Venison with Rosemary and Shiitake

SUBMITTED BY: RUTHWARD

"Try my savory and sophisticated dish I created to please my hunter. I like to serve this with spaetzle, merlot, and salad."
RECIPE RATING:
The reviewer gave this recipe 8 stars. This recipe average a 4.4 star rating.
Read Reviews (8)
PREP TIME  25 Min
COOK TIME  2 Hrs
READY IN  2 Hrs 25 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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.

FOOTNOTES

  • Wine Tip
  • Try with a red wine from Piedmont like Barbaresco or Barolo.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2006 by hamclain
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 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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2007 by MOLLYES
I thought this was pretty good. I followed the recipe until I realized I only had one... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2007 by DM
I made it with beef steak instead of venison, and used Merlot for wine, but all the same, it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 30, 2007 by Michelle
Excellent recipe! I cooked this exactly as described and my whole family enjoyed this (I have... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2006 by sugrnts
Wow - the venison was so tender and the rich full flavor of the sauce complimented the white... 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...