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Braised Venison with Rosemary and Shiitake

Ingredients

2 tablespoons

bacon drippings

1.5 pounds

venison, cut into cubes

2 cups

fresh shiitake mushrooms, sliced

2 medium

onions, chopped

4 cloves

garlic, minced

2 cups

dry red wine

2 tablespoons

cognac or brandy

1 cube

beef bouillon

bay leaves

1.25 teaspoons

dried rosemary

0.5 teaspoon

dried thyme

0.25 teaspoon

black pepper

1 package (8 ounces)

baby carrots

1 tablespoon

cornstarch

2 tablespoons

water

Instructions

STEP 1

Melt bacon drippings in a large Dutch oven over medium-high heat. Sear venison, in two batches, until nicely browned; transfer to a plate.

STEP 2

Add shiitakes, onions, and garlic; cook until softened, 1 to 2 minutes. Stir in wine, cognac, and bouillon cube, simmer 30 seconds to remove alcohol flavor and dissolve bouillon.

STEP 3

Add venison, bay leaves, rosemary, thyme, and black pepper. Bring to a boil, then reduce heat to low; simmer gently until venison is tender, about 2 hours or more, adding water as needed.

STEP 4

Add baby carrots during last 30 minutes of cooking. When venison tender, dissolve cornstarch in 2 tablespoons water and stir into sauce to thicken.

Nutrition Facts

(per serving)

Calories:

412 calories

Servings:

4 servings

Carbohydrates:

20 g

Fat:

4 g

Fiber:

4 g

Protein:

42 g

Sugar:

7 g

Meal Effort

Preparation:

25 minutes

Cook:

2 hrs

Total:

2 hrs 25 mins