Braised Venison with Rosemary and Shiitake
Description
Venison is simmered in red wine with shiitake mushrooms and cognac in this savory and sophisticated braised venison with rosemary and shiitake recipe.
Ingredients
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2 tablespoons bacon drippings
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1 1/2 pounds venison, cut into 2 inch cubes
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2 medium onions, chopped
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2 cups fresh shiitake mushrooms, stemmed and sliced
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4 cloves garlic, minced
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2 cups dry red wine
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2 tablespoons cognac or brandy
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1 cube beef bouillon
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2 bay leaves
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1 1/4 teaspoons dried rosemary
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1/2 teaspoon dried thyme leaves
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1/4 teaspoon black pepper
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1 (8 ounce) package baby carrots
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1 tablespoon cornstarch
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2 tablespoons water
Directions
1
Melt bacon drippings in a large Dutch oven over medium-high heat. Add venison; sear, in two batches, until nicely browned. Transfer venison to a plate.
2
Add onions, shiitakes, and garlic; cook until softened, 1 to 2 minutes. Stir in wine, cognac, and bouillon cube, simmer 30 seconds to remove alcohol flavor and dissolve bouillon.
3
Add venison, bay leaves, rosemary, thyme, and black pepper; bring to a boil, then reduce heat to low. Gently simmer until venison is tender, about 2 hours, adding water as needed.
4
Add baby carrots during the last 30 minutes of cooking. Dissolve cornstarch in 2 tablespoons water when venison is tender; stir into sauce to thicken.