Braised Venison with Rosemary and Shiitake

Rating: 4.63 stars
24 Ratings
  • 5 star values: 17
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

By RUTHWARD
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving:
411.8 calories; 42.2 g protein; 20.4 g carbohydrates; 144.6 mg cholesterol; 371.1 mg sodium. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Heather McLain
Rating: 4 stars
10/27/2006
This was fantastic! The only reasons I did not give it five stars were that I thought 2 cups of wine was too much and the cooking time was not sufficient. Next time I will use the slow cooker after browning the meat and sauteeing the onions garlic and mushrooms. It also took longer than 30 minutes to fully cook the carrots I would put them in the last 45 minutes to an hour of cooking. I will definitely make this again. We like venison and I'm always looking for different ways to make it since we have a freezer full after hunting season! This one definitely made the cut. Read More
Helpful
(34)

Most helpful critical review

Holly
Rating: 3 stars
08/17/2008
Not sure what happened the meat came out tough dry and tasting of vinegar. 0_o Probably my issue and not one with the recipe though I'm still learning how to cook. Read More
Helpful
(1)
24 Ratings
  • 5 star values: 17
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Heather McLain
Rating: 4 stars
10/27/2006
This was fantastic! The only reasons I did not give it five stars were that I thought 2 cups of wine was too much and the cooking time was not sufficient. Next time I will use the slow cooker after browning the meat and sauteeing the onions garlic and mushrooms. It also took longer than 30 minutes to fully cook the carrots I would put them in the last 45 minutes to an hour of cooking. I will definitely make this again. We like venison and I'm always looking for different ways to make it since we have a freezer full after hunting season! This one definitely made the cut. Read More
Helpful
(34)
rapidwoman
Rating: 5 stars
08/10/2009
My husband is from Germany so he is all about sauces. He also does not like "Wild." I made this dish when I was lucky enough to get some venison from my step-son-in-law. My husband raved..."Now this is a German meal!" I have made this dish with pork. I have added Chanterelles and Morels. This recipe is a keeper. The more woodsy you can make it only enhances the flavors. Ruth Ward bless her came up with a real winner! I make home made spaetzle with this and I cook down 3 big onions in Ganse Schmaltz. They are the garnish for the spaetzle. I also buy a jar of Lingonberry preserves to set on the plate for a touch of sweet and sour. A really great meal! Read More
Helpful
(15)
mom the cook
Rating: 5 stars
04/07/2009
This is a fantastic recipe for venison! I made this exactley as written with excellent results. I am thinking it would be wonderful with any type of red meat. My only caution would be to those who do not care for rosemary. It can easily be omitted and I am sure it would still taste great! I see a review that said they did not like the vinegar taste. I don't see that there is any vinegar in the recipe. Read More
Helpful
(7)
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Danelle
Rating: 5 stars
11/11/2010
My entire family enjoyed this! I even enjoyed putting this together after lunch and it was ready by 6pm. I first cooked some bacon in a cast iron skillet to get some of the drippings then later chopped up 3 slices to add to the mix. Once I browned the vension I added that to my slowcooker. Poured off the skillet before sauting the onion mushrooms & garlic. I put the entire 16 oz. of baby carrots in the cooker while I brought the wine a cognac to a simmer. I added everyting to the slow cooker and cooked on low for 4 hours. Turned out great! I did not use the cornstarch as we like a more broth-like stew so we can sop it up with bread! Read More
Helpful
(6)
adamsmith49
Rating: 5 stars
11/05/2011
This was the best venison recipe i've used yet. great flavor Read More
Helpful
(4)
Dana Pierro
Rating: 5 stars
02/26/2010
Superb! This is a fantastic venison recipe. Our meat came out so tender. I thought of using our slow cooker but wanted to try the recipe as stated. I think for other reviewers who said their meat came out dry using the wrong cut of meat could have been to blame maybe? The only change I made was using 2 beef bouillon cubes instead of one because I felt it needed a little salt...don't ask me why I don't like salty but it needed a little more. I also thickened my sauce at the end. My kids and hubby all loved it. They thought it was beef instead of venison. This will be a staple venison recipe in our house. Thanks Ruth for creating and sharing! Read More
Helpful
(4)
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rpollardva
Rating: 5 stars
02/25/2009
This was the first venison recipe I've tried that really did come out tender! I enjoyed the leftovers as much as I enjoyed it the first night. Read More
Helpful
(3)
raystryker
Rating: 5 stars
01/06/2009
Awesome recipe!!! I had to use butter in stead of bacon drippings as my wife doesn't eat pork but it was still excellent! The meat was very tender and the venison tasted distinct without being gamey. Thanks a lot i will be making again! Read More
Helpful
(3)
thndrstorm
Rating: 5 stars
04/06/2009
I'm not a huge fan of venison but the hubby is. This recipe made me a believer! One of the best I've tried. I served it with homemade spaetzle and it delightful.Will defintely make this again. Read More
Helpful
(3)
Holly
Rating: 3 stars
08/17/2008
Not sure what happened the meat came out tough dry and tasting of vinegar. 0_o Probably my issue and not one with the recipe though I'm still learning how to cook. Read More
Helpful
(1)
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