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Braised Venison with Rosemary and Shiitake


"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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2 h 25 m servings 475 cals
Original recipe yields 4 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 21
  1. 22 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 ...

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......

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 w...

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 la...

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

Superb! This is a fantastic venison recipe. Our meat came out so tender. I thought of using our slow cooker, but wanted to try the recipe as stated. I think for other reviewers who said their me...

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.

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.

Awesome recipe!!! I had to use butter in stead of bacon drippings as my wife doesn't eat pork, but it was still excellent! The meat was very tender and the venison tasted distinct without being ...