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Braised Venison with Rosemary and Shiitake

Braised Venison with Rosemary and Shiitake

  • Prep

    25 m
  • Cook

    2 h
  • Ready In

    2 h 25 m
RUTHWARD

RUTHWARD

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

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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

Directions

  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

Trailer Park Gourmet
30

Trailer Park Gourmet

10/26/2006

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 after browning the meat and sauteeing the onions, garlic and mushrooms. It also took longer than 30 minutes to fully cook the carrots, I would put them in the last 45 minutes to an hour of cooking. I will definitely make this again. We like venison and I'm always looking for different ways to make it since we have a freezer full after hunting season! This one definitely made the cut.

rapidwoman
10

rapidwoman

8/10/2009

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..."Now, this is a German meal!" I have made this dish with pork. I have added Chanterelles and Morels. This recipe is a keeper. The more woodsy you can make it only enhances the flavors. Ruth Ward, bless her, came up with a real winner! I make home made spaetzle with this and I cook down 3 big onions in Ganse Schmaltz. They are the garnish for the spaetzle. I also buy a jar of Lingonberry preserves to set on the plate, for a touch of sweet and sour. A really great meal!

mom the cook
5

mom the cook

4/7/2009

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 who do not care for rosemary. It can easily be omitted and I am sure it would still taste great! I see a review that said they did not like the vinegar taste. I don't see that there is any vinegar in the recipe.

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