Braised Venison with Rosemary and Shiitake

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Melt bacon drippings in a large Dutch oven over medium-high heat. Add venison; sear, in two batches, until nicely browned. Transfer venison to a plate.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Add onions, shiitakes, and garlic; cook until softened, 1 to 2 minutes. Stir in wine, cognac, and bouillon cube, simmer 30 seconds to remove alcohol flavor and dissolve bouillon.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Add venison, bay leaves, rosemary, thyme, and black pepper; bring to a boil, then reduce heat to low. Gently simmer until venison is tender, about 2 hours, adding water as needed.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Add baby carrots during the last 30 minutes of cooking. Dissolve cornstarch in 2 tablespoons water when venison is tender; stir into sauce to thicken.'}

📊 Nutrition Facts

Per serving (4 servings total)