Red wine braised venison

Name: Red wine braised venison
Total time: 10800 s
Yield: 6 Servings
Cuisine: American
Ingredients: 3 lbs venison leg cuts; 4 tbsps duck fat; 4 tbsp olive oil; 2 lbs carrots peeled and cuts into 1-2” chunks; 4 stalks celery cut into 1/2” chunks; 1 large package mushrooms quartered; 1 large yellow onion thinly chopped; 5 cloves garlic chopped; 2 tbsp thyme; 1 tbsp rosemary; 1 bunch Italian parsley chopped; 2 cups Merlot wine; 1 1/4 cup beef broth; Salt; Pepper; 3 lbs potatoes (which ever you prefer), peeled and cubed; Garlic powder

Courtney Mainhart @chef_NP_CMarie

Laredo, Texas

Savory, melt in your mouth venison leg recipe!

Courtney Mainhart @chef_NP_CMarie

Laredo, Texas

Savory, melt in your mouth venison leg recipe!

Saved

Ingredients

2-3 hours

6 Servings

3 lbsvenison leg cuts
4 tbspsduck fat
4 tbspolive oil
2 lbscarrots peeled and cuts into 1-2” chunks
4 stalkscelery cut into 1/2” chunks
1large package mushrooms quartered
1large yellow onion thinly chopped
5 clovesgarlic chopped
2 tbspthyme
1 tbsprosemary
1 bunchItalian parsley chopped
2 cupsMerlot wine
1 1/4 cupbeef broth
Salt
Pepper
3 lbspotatoes (which ever you prefer), peeled and cubed
1 stick butter
Garlic powder

Saved

Steps

2-3 hours

1

Clean approximately 3lbs of venison leg pieces (I used 6 separate serving sized pieces). Season with salt and pepper.
2

Preheat oven to 350F
3

In a large pan, heat duck fat over high heat. Sear pieces of venison until browned on all sides. Set venison aside in 13x9 pan and sprinkle with rosemary.
4

In same pan, lower heat to medium-high and lightly sauté carrots, celery, onion, and mushrooms. Season to taste with salt, pepper, and garlic powder. Add to 13x9 pan with venison.
5

In same pan, add olive oil over medium-high heat. Add garlic, thyme, and parsley. Lightly sauté then add wine and beef broth. Lower heat and simmer until reduced. Then add to 13x9 with other ingredients.
6

Cover 13x9 with foil and bake at 350F for 2 hours.
7

While venison is cooking, bring a large pot of salted water to a boil. Add potatoes and cook until tender. Strain potatoes. Add 1 stick of butter, garlic powder, and salt to taste. Mash to desired consistency.
8

Serve venison, vegetables, and mashed potatoes. Thicken red wine broth with corn starch for a thicker, gravy like consistency.