Braised Venison with Rosemary and Shiitake

Braised Venison with Rosemary and Shiitake

20
RUTHWARD 2

"Try my savory and sophisticated dish I created to please my hunter. I like to serve this with spaetzle, merlot, and salad."

Ingredients

2 h 25 m {{adjustedServings}} servings 475 cals
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Nutrition

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  • Calories:
  • 475 kcal
  • 24%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 42.2 g
  • 84%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 382 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
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Reviews

20
  1. 21 Ratings

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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 ...

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......

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 w...