braised venison with rosemary and shiitake

ingredients

• servings: 4
• 2 tablespoons bacon drippings
• 1 1/2 pounds venison, cut into 2 inch cubes
• 2 cups fresh shiitake mushrooms, stemmed and sliced
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 2 tablespoons or (optional)
• 2 cups dry red
• 1 cube beef bouillon
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme leaves
• 1 1/4 teaspoons dried rosemary
• 2 bay leaves
• 1 (8 ounce) package baby carrots (optional)
• 1 tablespoon cornstarch (optional)
• 2 tablespoons water (optional)

recipe

preparation time: 25 mins cook time: 2 hrs

ready time: 2 hrs 25 mins


• 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. pour in the , , and bouillon cube, simmer for 30 seconds to remove the alcohol flavor and dissolve the bouillon.
• 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.
• 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.