Braised Venison and Shiitake Stew

    Braised Venison and Shiitake Stew

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    24 people made this

    I had always wanted to try venison and then came across this recipe that worked out great. I hope you like it too.

    Serves: 4 

    • 2 tablespoons bacon drippings
    • 375g venison, cut into 5cm cubes
    • 2 cups fresh shiitake mushrooms, stemmed and sliced
    • 2 medium onions, diced
    • 4 cloves garlic, crushed
    • 2 tablespoons cognac or brandy
    • 2 cups (50ml) dry red wine
    • 1 beef stock cube
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon dried thyme leaves
    • 1 1/4 teaspoons dried rosemary
    • 2 bay leaves
    • 250g baby carrots, optional
    • 1 tablespoon cornflour
    • 2 tablespoons water

    Preparation:25min  ›  Cook:2hours  ›  Ready in:2hours25min 

    1. Melt the bacon drippings in a large saucepan over medium-high heat. Sear the venison in two batches until nicely browned and remove.
    2. Stir in the shiitake, onions and garlic; cook until softened; 1 to 2 minutes.
    3. Add the cognac, wine and beef stock cube then simmer for 30 seconds to remove the alcohol flavour and dissolve the bouillon.
    4. Stir in the venison, pepper, thyme, rosemary and bay leaves.
    5. Bring to a boil then reduce heat to low and simmer gently until the venison is tender; about 2 hours or more; adding water as needed.
    6. 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 cornflour in 2 tablespoons of water and stirring it into the sauce.
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    Reviews in English (22)


    This was fantastic! The only reasons I did not give it five stars were that I thought 2 cups of wine was too much and the cooking time was not sufficient. Next time I will use the slow cooker after browning the meat and sauteeing the onions, garlic and mushrooms. It also took longer than 30 minutes to fully cook the carrots, I would put them in the last 45 minutes to an hour of cooking. I will definitely make this again. We like venison and I'm always looking for different ways to make it since we have a freezer full after hunting season! This one definitely made the cut.  -  26 Oct 2006  (Review from Allrecipes USA and Canada)


    My husband is from Germany, so he is all about sauces. He also does not like "Wild." I made this dish, when I was lucky enough to get some venison from my step-son-in-law. My husband raved..."Now, this is a German meal!" I have made this dish with pork. I have added Chanterelles and Morels. This recipe is a keeper. The more woodsy you can make it only enhances the flavors. Ruth Ward, bless her, came up with a real winner! I make home made spaetzle with this and I cook down 3 big onions in Ganse Schmaltz. They are the garnish for the spaetzle. I also buy a jar of Lingonberry preserves to set on the plate, for a touch of sweet and sour. A really great meal!  -  08 Aug 2009  (Review from Allrecipes USA and Canada)


    This is a fantastic recipe for venison! I made this exactley as written with excellent results. I am thinking it would be wonderful with any type of red meat. My only caution would be to those who do not care for rosemary. It can easily be omitted and I am sure it would still taste great! I see a review that said they did not like the vinegar taste. I don't see that there is any vinegar in the recipe.  -  07 Apr 2009  (Review from Allrecipes USA and Canada)

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