Braised Venison and Shiitake Stew

    Braised Venison and Shiitake Stew

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    23 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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