Braised Venison With Rosemary And Shiitake
A colander or cheese grater plane will work great.
Recipe Summary 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.
Ingredients | Spaetzle Maker Walmart2 tablespoons bacon drippings1 ½ pounds venison, cut into 2 inch cubes2 cups fresh shiitake mushrooms, stemmed and sliced2 medium onions, chopped4 cloves garlic, minced2 tablespoons cognac or brandy (Optional)2 cups dry red wine1 cube beef bouillon¼ teaspoon black pepper½ teaspoon dried thyme leaves1 ¼ teaspoons dried rosemary2 bay leaves1 (8 ounce) package baby carrots (Optional)1 tablespoon cornstarch (Optional)2 tablespoons water (Optional)DirectionsMelt 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.Info | Spaetzle Maker Walmartprep: 25 mins cook: 2 hrs total: 2 hrs 25 mins Servings: 4 Yield: 4 servings
TAG : Braised Venison With Rosemary And ShiitakeMeat and Poultry, Game Meats, Venison,
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