Bryany County Venison
Submitted by [email protected]
Tender venison cubes braised in red wine and beef stock with sautéed mushrooms, thyme, and bay leaf. A rich, slow-simmered wild game stew that serves nine hungry hunters.
YIELD
9 servingsPREP
10 minCOOK
40 minREADY
1 hrsIf you’ve got venison in the freezer and a bottle of dry red wine on the counter, you’re about to have one heck of a dinner.
Cubed venison gets dredged in flour and browned until crusty, then simmers low and slow in a bath of red wine and beef bouillon with thyme and bay leaf. Sautéed mushrooms join the party for the last stretch, soaking up all that rich, gamy broth.
Spoon it over egg noodles, mashed potatoes, or fluffy rice and let the gravy do its thing.
Pro Tips
- Pat the venison cubes completely dry before dredging. Wet meat steams instead of searing, and you’ll miss out on that flavorful crust.
- Use a full-bodied red wine you’d actually drink. Cheap cooking wine will give the stew a sharp, sour taste.
- Don’t rush the simmer. Venison is lean and can turn tough if you crank the heat. Low and steady wins this race.
- Add the mushrooms late so they keep their texture. Overcooked mushrooms turn rubbery and lose their earthy bite.
Ingredients
Directions
Sauté onion in hot oil until tender.
Dredge venison in flour and brown in oil.
Add salt, thyme, bay leaf, pepper, bouillon, and wine; cook at a simmer for one hour, stirring occasionally.
If necessary, add more wine or bouillon.
Sauté mushrooms in butter; add meat andamp; simmer for about 30 minutes more or until meat is tender.
Serve with potatoes or over rice or noodles.
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