Braised Venison with Rosemary and Shiitake

Name: Braised Venison with Rosemary and Shiitake
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps bacon drippings; 2 bay leaves; 1 cube beef bouillon; 0 teaspoons black pepper; 1 teaspoons dried rosemary; 473 milliliters dry red wine; 473 milliliters fresh shiitake mushrooms, stemmed and sliced; 4 cloves garlic, minced; 2 mediums onions, chopped; 1 teaspoons dried thyme leaves; 680 grams venison, cut into 2 inch cubes

Braised Venison with Rosemary and Shiitake might be just the main course you are searching for. This gluten free, dairy free, and primal recipe serves 4. One serving contains 432 calories, 43g of protein, and 12g of fat. Head to the store and pick up pepper, bay leaves, beef bouillon, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours and 25 minutes.

Instructions

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.

Ingredients you will need

Bacon Drippings

Venison

Garlic

Onion

Equipment you will use

Dutch Oven

Pour in the cognac, wine, and bouillon cube, simmer for 30 seconds to remove the alcohol flavor and dissolve the bouillon.

Ingredients you will need

Bouillon

Alcohol

Cognac

Wine

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.

Ingredients you will need

Bay Leaves

Rosemary

Venison

Pepper

Thyme

Water

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.

Ingredients you will need

Baby Carrots