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Braised Venison with Rosemary and Shiitake
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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
2
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
1
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.
2
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.
3
Add baby carrots during last 30 minutes of cooking. When venison tender, dissolve cornstarch in 2 tablespoons water and stir into sauce to thicken.
Notes
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