Slow-Cooked Venison

Ingredients for Slow-Cooked Venison

• 450g venison shoulder

• Salt

• Freshly ground black pepper

• 40g bacon drippings

• 2 onions, diced

• 1 carrot, peeled and diced

• 1 stalk celery, diced

• 30g flour

• 1 350g can diced tomatoes

• 120ml dried porcini or chanterelle mushrooms

• 2 cloves garlic, crushed

• 725ml beef broth

• 240ml red wine

• 1 sprig fresh thyme

• 1 sprig fresh rosemary

• 2 bay leaves

• Dash of sugar

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. Reduce the heat to medium. Add the onions, carrots, and celery to the pot and cook until they turn a rich mahogany colour, 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. 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. 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. Serve the venison in shallow bowls over Louisiana rice, pasta, or mashed potatoes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.