Venison

This is the recipe that turns a tough cut of venison into something you can cut with a fork.

Pieces get dredged in seasoned flour with a kick of red pepper flakes and dry mustard, then seared in bacon drippings until crusty and golden.

From there, everything goes into a covered casserole or crock pot with beer, canned tomatoes, Worcestershire sauce, brown sugar, and marjoram.

Hours later, the meat is falling-apart tender and the braising liquid has cooked down into a thick, savory sauce with just a hint of sweetness from the brown sugar and beer.

This is the kind of meal you come home to after a long day in the cold.

Pro Tips

• Bacon drippings aren’t optional here. They add a smoky depth that butter or oil just can’t match when browning game meat.
• Brown the venison in batches so the pieces sear instead of steam. Crowding the pan kills your crust.
• Uncover the casserole for the last 30 minutes to let the sauce reduce and thicken. You want it glossy and clinging to the meat, not soupy.
• Serve over egg noodles, mashed potatoes, or thick-cut bread to soak up every drop of that braising sauce.