For a deeper flavor, marinate the venison in red wine, rosemary, and thyme overnight before cooking. If you don't have bacon drippings, you can substitute with olive oil or butter. Serve over spaetzle, egg noodles, or mashed potatoes to soak up the delicious sauce. A splash of balsamic vinegar at the end can brighten the flavors.
Braised Venison with Rosemary and Shiitake
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PREP TIME25 mins
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COOK TIME2 hrs
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TOTAL TIME2 hrs 25 mins
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SERVING4 People
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VIEWS72
Indulge in this rich and deeply flavorful braised venison, infused with the earthy notes of rosemary and shiitake mushrooms. A sophisticated dish perfect for a special occasion, best enjoyed with a glass of robust Merlot and creamy spaetzle.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol145 mg
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Fiber4 g
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Protein42 g
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Saturated Fat2 g
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Sodium371 mg
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Sugar7 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
StepMelt bacon drippings in a large Dutch oven over medium-high heat. Add venison in two batches and sear until nicely browned on all sides. Transfer venison to a plate. (Approximately 10-15 minutes)
02
StepAdd onions, shiitake mushrooms, and garlic to the Dutch oven. Cook until softened, stirring occasionally. (Approximately 5-7 minutes)
03
StepStir in red wine, cognac, and bouillon cube. Simmer for about 30 seconds, allowing the alcohol to evaporate and the bouillon to dissolve.
04
StepReturn the venison to the Dutch oven. Add bay leaves, rosemary, thyme, and black pepper. Bring to a boil, then reduce heat to low. Cover and gently simmer until the venison is very tender, adding water as needed to maintain the liquid level. (Approximately 2 hours)
05
StepAdd baby carrots during the last 30 minutes of cooking time.
06
StepIn a small bowl, dissolve cornstarch in 2 tablespoons of cold water. When the venison is tender, stir the cornstarch slurry into the sauce to thicken. Simmer for a few minutes until the sauce reaches the desired consistency.
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RECIPE REVIEWS
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Vivian Klein
Apr 29, 2025I added a splash of balsamic vinegar at the end for a little extra zing.
Mitchel Kreiger
Feb 17, 2025My family loved this dish! I will definitely be making it again.
Abe Hilll
Feb 13, 2025The rosemary and shiitake combination is perfect for venison.
Olen Friesen
Jan 28, 2025The carrots were a nice addition, adding a touch of sweetness.
Cara Mueller
Jan 7, 2025This recipe is amazing! The venison was so tender and the sauce was incredibly flavorful.
Rubye Koelpin
Nov 21, 2024I substituted beef broth for the red wine and it was still delicious.
Nova Hammes
Nov 14, 2024Next time I might try adding some cranberries for a festive touch.
Lorenza Hauck
Oct 17, 2024Easy to follow recipe and the results were fantastic!