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.
Provided by RUTHWARD
Categories Meat and Poultry Recipes Game Meats Venison
Time 2h25m
Yield 4
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 411.8 calories, Carbohydrate 20.4 g, Cholesterol 144.6 mg, Fat 4.4 g, Fiber 3.7 g, Protein 42.2 g, SaturatedFat 1.7 g, Sodium 371.1 mg, Sugar 6.7 g
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That Boi
[email protected]I loved the combination of flavors in this dish. The venison was cooked perfectly and the sauce was delicious.
Sourav Mandal
[email protected]This dish was easy to make and turned out great. I will definitely be making it again.
Laura L. Franks
[email protected]Overall, I thought this was a good recipe. The venison was tender and flavorful, and the sauce was delicious. I would definitely make it again.
josephine kereopa
[email protected]This dish was a bit bland for my taste. I would add more herbs and spices next time.
Emmah Terrah
[email protected]I found that the venison was a bit tough. I think I would cook it for a longer period of time next time.
Adulawo Inumidun
[email protected]This dish was a bit too spicy for my taste. I would use less chili pepper next time.
Shaun
[email protected]I loved the combination of flavors in this dish. The venison was cooked perfectly and the sauce was delicious.
Lolita Terry
[email protected]This dish was easy to make and turned out great. I will definitely be making it again.
Raju technical
[email protected]Overall, I thought this was a good recipe. The venison was tender and flavorful, and the sauce was delicious. I would definitely make it again.
Sandy Topeka
[email protected]The sauce was a bit too salty for my taste. I would use less salt next time.
Alvin McSwain
[email protected]I found that the venison was a bit dry. I think I would add more liquid to the braising liquid next time.
Malik Sonu
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and memorable meal.
Chyna Major
[email protected]I'm not a big fan of venison, but I really enjoyed this dish. The meat was tender and flavorful, and the sauce was delicious.
Waris Bhatti
[email protected]I made this dish for my husband's birthday and he loved it. He said it was the best venison he's ever had.
Noman Amin
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Feyisayo Oguntoyinbo
[email protected]I love the combination of rosemary and shiitake mushrooms in this dish. They complement the venison perfectly.
Anismar Kiki
[email protected]This dish is a great way to use up leftover venison. It's also a great way to impress your friends and family with your culinary skills.
Corinne Finley
[email protected]I've never cooked venison before, but this recipe made it easy. The instructions were clear and concise, and the dish turned out perfectly. I'll definitely be making this again.
Lina Isong
[email protected]This venison dish was a hit! The meat was tender and flavorful, and the rosemary and shiitake mushrooms added a delicious depth of flavor. I served it over mashed potatoes and it was a perfect meal.