Recipe by RUTHWARD
"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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1 1/2 pounds
venison, cut into 2 inch cubes
fresh shiitake mushrooms, stemmed and sliced
cognac or brandy
dry red wine
dried thyme leaves
1 1/4 teaspoons
1 (8 ounce) package
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.
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.
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!
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.
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!
This was the best venison recipe i've used yet. great flavor
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Braised Venison with Rosemary and Shiitake
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 102
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