Slow-Cooked Venison
A rich and hearty slow-cooked venison shoulder braised with vegetables, dried mushrooms, and red wine in a flavorful broth. This rustic dish transforms tough venison into tender, succulent meat perfect for serving over rice, pasta, or mashed potatoes.
Ingredients
- •1 piece 4-pound venison shoulder
- •2 tablespoons Salt
- •1 tablespoon Freshly ground black pepper
- •¼ cup bacon drippings
- •2 whole onions, diced
- •1 whole carrot, peeled and diced
- •1 stalk stalk celery, diced
- •¼ cup flour
- •1 can 12-ounce can diced tomatoes
- •½ cup dried porcini or chanterelle mushrooms
- •2 cloves garlic, crushed
- •3 cups beef broth
- •1 cup red wine
- •1 sprig sprig fresh thyme
- •1 sprig sprig fresh rosemary
- •2 leaves bay leaves
- •1 dash sugar
Cooking Instructions
- 1.
1. Season the venison generously all over with salt and pepper. In a cast iron pot, heat the bacon drippings over high heat. Add the venison and sear on all sides until golden broth, 2-3 minutes per side. Remove the venison from the pot and set aside.
15 min
- 2.
2. Reduce the heat to medium. Add the onions, carrots, and celery to the pot and cook until they turn a rich mahogany color, stirring frequently. Add the flour and stir until well combined. Add the tomatoes, dried mushrooms, and garlic. Bring the mixture to a boil and slowly stir in the beef broth and red wine.
20 min
- 3.
3. Raise the heat and bring to a boil. Add the thyme, rosemary, bay leaves, sugar, and venison. Reduce to a low simmer, cover, and cook for about 1 1/2 hours, until the meat pulls easily from the bone. Taste and season well.
90 min
- 4.
4. Transfer the venison to a cutting board and remove the bone. Slice the meat into rough chunks and return to the pot to warm. Discard the herb sprigs and bay leaves.
10 min
- 5.
5. Serve the venison in shallow bowls over Louisiana rice, pasta, or mashed potatoes.
5 min
