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.”
- 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)
- 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.
- 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.
- 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.