Best 2 Slow Cooked Venison With Red Wine And Rosemary Recipes

Indulge in the exquisite flavors of slow-cooked venison elevated with red wine and rosemary in this culinary masterpiece. The tender venison, marinated in a symphony of aromatic herbs and spices, is braised to perfection in a rich red wine sauce, infusing every bite with a symphony of flavors. The addition of fresh rosemary lends a delightful herbaceous touch, while carrots, celery, and onions form a flavorful mirepoix that adds depth and complexity to the dish. Discover the magic of slow cooking as your kitchen transforms into an aromatic haven, enticing you with the promise of a delectable feast. This recipe is not only a culinary journey but also a testament to the harmonious blend of traditional techniques and modern culinary artistry.

Here are our top 2 tried and tested recipes!

SLOW-COOKED VENISON

Slow-Cooked Venison image

Venison shoulder is the perfect cut for this dish because its lean meat and tough but tasty muscles respond perfectly to a slow braise. If you have difficulty finding a shoulder, use venison shanks instead. They'll need to cook perhaps 30 minutes longer, but they're delicious and worth the wait.

Provided by John Besh

Categories Game Dinner Fall Simmer Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Serves 6

Number Of Ingredients 17

Ingredients

1 4-pound venison shoulder
Salt
Freshly ground black pepper
1/4 cup bacon drippings
2 onions, diced
1 carrot, peeled and diced
1 stalk celery, diced
1/4 cup flour
1 12-ounce can diced tomatoes
1/2 cup dried porcini or chanterelle mushrooms
2 cloves garlic, crushed
3 cups beef broth
1 cup red wine
1 sprig fresh thyme
1 sprig fresh rosemary
2 bay leaves
Dash of sugar

Steps:

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.

BRAISED VENISON WITH ROSEMARY AND SHIITAKE

Braised Venison with Rosemary and Shiitake image

Try my savory and sophisticated dish I created to please my hunter. I like to serve this with spaetzle, merlot, and salad.

Provided by RUTHWARD

Categories Meat and Poultry Recipes Game Meats Venison

Time 2h25m

Yield 4

Number Of Ingredients 15

Ingredients

2 tablespoons bacon drippings
1 ½ pounds venison, cut into 2 inch cubes
2 cups fresh shiitake mushrooms, stemmed and sliced
2 medium onions, chopped
4 cloves garlic, minced
2 tablespoons cognac or brandy
2 cups dry red wine
1 cube beef bouillon
¼ teaspoon black pepper
½ teaspoon dried thyme leaves
1 ¼ teaspoons dried rosemary
2 bay leaves
1 (8 ounce) package baby carrots
1 tablespoon cornstarch
2 tablespoons water

Steps:

Melt the bacon drippings in a large Dutch oven over medium-high heat. Sear the venison in two batches until nicely browned and remove. Stir in the shiitake, onions, and garlic; cook until softened, 1 to 2 minutes. Pour in the cognac, wine, and bouillon cube, simmer for 30 seconds to remove the alcohol flavor and dissolve the bouillon.
Stir in the venison, pepper, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low and simmer gently until the venison is tender, about two hours or more; adding water as needed.
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 cornstarch in 2 tablespoons of water and stirring it into the sauce.

Nutrition Facts : Calories 411.8 calories, Carbohydrate 20.4 g, Cholesterol 144.6 mg, Fat 4.4 g, Fiber 3.7 g, Protein 42.2 g, SaturatedFat 1.7 g, Sodium 371.1 mg, Sugar 6.7 g

Tips:

Choosing the Right Cut of Venison: Opt for a tender cut like venison loin or tenderloin for a succulent and flavorful dish.
Marinating the Venison: Marinating the venison overnight in a mixture of red wine, rosemary, garlic, and juniper berries enhances its flavor and tenderizes the meat.
Searing the Venison: Searing the venison in a hot skillet before slow cooking creates a delicious crust and locks in the juices.
Using Quality Red Wine: Choose a full-bodied red wine with rich fruit flavors to complement the venison's gamy taste.
Adding Vegetables: Incorporate vegetables like carrots, onions, and celery into the slow cooker to add sweetness and depth of flavor to the dish.
Adjusting Cooking Time: The cooking time may vary depending on the size and cut of the venison. Use a meat thermometer to ensure the internal temperature reaches 145°F for medium-rare or 160°F for medium.

Conclusion:

Slow-cooked venison with red wine and rosemary is a delectable and satisfying dish that showcases the unique flavor of venison. By following these tips, you can create a tender and flavorful venison dish that is sure to impress your family and friends. Whether you prefer a classic preparation or a more adventurous twist with the addition of spices or herbs, this slow-cooked venison recipe offers endless possibilities for culinary exploration. So, gather your ingredients, fire up your slow cooker, and embark on a culinary journey that will leave you craving for more.