Slow-Cooked Venison
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- salt
- freshly ground black pepper
- 1/4 cup flour
- 1 sprig fresh rosemary
- 3 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 2 onions, diced
- 1 sprig fresh thyme
- 1 carrot, peeled and diced
- dash of sugar
- 2 cloves garlic, crushed
- Carbohydrate 25 g(8%)
- Cholesterol 351 mg(117%)
- Fat 22 g(34%)
- Fiber 4 g(18%)
- Protein 115 g(230%)
- Saturated Fat 10 g(50%)
- Sodium 1411 mg(59%)
- Calories 805
Preparation 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 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. 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. Reprinted with permission from My Family Table: A Passionate Plea for Home Cookingby John Besh, © 2011 John Besh and Dorothy Kalins Inc, LLC
Preparation 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 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. 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. Reprinted with permission from My Family Table: A Passionate Plea for Home Cookingby John Besh, © 2011 John Besh and Dorothy Kalins Inc, LLC
