Slow-Cooked Venison

Name: Slow-Cooked Venison
Ingredients: 1 4-pound venison shoulder; Salt; Freshly ground black pepper; 1/4 cup bacon drippings; 2 onions, diced; 1 carrot, peeled and diced; 1 stalk celery, diced; 1/4 cup flour; 1 12-ounce can diced tomatoes; 1/2 cup dried porcini or chanterelle mushrooms; 2 cloves garlic, crushed; 3 cups beef broth; 1 cup red wine; 1 sprig fresh thyme; 1 sprig fresh rosemary; 2 bay leaves; Dash of sugar

17 ingredients

5 steps

Ingredients

1 4-pound venison shoulder
Salt
Freshly ground black pepper
1/4 cup bacon drippings
2 onions, diced
1 carrot, peeled and diced
1 stalk celery, diced
1/4 cup flour
1 12-ounce can diced tomatoes
1/2 cup dried porcini or chanterelle mushrooms
2 cloves garlic, crushed
3 cups beef broth
1 cup red wine
1 sprig fresh thyme
1 sprig fresh rosemary
2 bay leaves
Dash of sugar

Directions

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.
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.
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.
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.
5

5. Serve the venison in shallow bowls over Louisiana rice, pasta, or mashed potatoes.