Red wine braised venison
Savory, melt in your mouth venison leg recipe!
Red wine braised venison
Savory, melt in your mouth venison leg recipe!
Cooking Instructions
- 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.
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