Braised Venison with Rosemary and Shiitake Best Family Recipes

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Braised Venison with Rosemary and Shiitake

"Try my savory and complicated dish I created to thrill my hunter. I want to serve this with spaetzle, merlot, and salad."

Ingredients :

• 2 tablespoons bacon drippings
• 1 half kilos venison, reduce into 2 inch cubes
• 2 cups clean shiitake mushrooms, stemmed and sliced
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 2 tablespoons cognac or brandy (non-compulsory)
• 2 cups dry purple wine
• 1 cube beef bouillon
• 1/four teaspoon black pepper
• 1/2 teaspoon dried thyme leaves
• 1 1/four teaspoons dried rosemary
• 2 bay leaves
• 1 (eight ounce) package deal toddler carrots (optionally available)
• 1 tablespoon cornstarch (elective)
• 2 tablespoons water (optional)

Instructions :

Prep : 25M	Cook : 4M	Ready in : 2H25M

• Melt the bacon drippings in a huge Dutch oven over medium-excessive warmth. Sear the venison in batches till properly browned and put off. Stir inside the shiitake, onions, and garlic; cook dinner till softened, 1 to 2 mins. Pour in the cognac, wine, and bouillon dice, simmer for 30 seconds to put off the alcohol taste and dissolve the bouillon.
• Stir inside the venison, pepper, thyme, rosemary, and bay leaves. Bring to a boil, then lessen warmth to low and simmer gently until the venison is gentle, approximately two hours or greater; including water as wanted.
• If using infant carrots, add them during the last 1/2 hour of cooking. When the venison is soft, you could want to thicken the sauce by using dissolving the cornstarch in 2 tablespoons of water and stirring it into the sauce.

Notes :

• Try the usage of a Reynolds® slow cooker liner for your sluggish cooker for simpler cleanup.

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