Braised Venison
Braised venison is perfect for cuts like shoulder that require a lttle more cooking to make them tender, Warm and filling and great for winter
- Serves 4
- Prep Time 15
- Cooking Time 3 Hrs
Ingredients
- 500g Venison Shoulder
- 2 cups chopped mushrooms
- 1 Large brown onion
- 1 cup Red wine
- Fresh Sage
- 2 Tbsp Tomato Paste
- 2 Large Carrots
- 1 Tbsp Worcestershire Sauce
- Stock
- 3 Cloves of garlic
- Salt and Pepper
- Olive oil
Instructions
Slice venison into 3cm chunks.
Fry Venison in oilive oin until browned, add Mushrooms, Onion and garlic and cook until tender.
Deglaze pan with red wine and add tomato paste, Worcestershire and stock.
Bake in the oven in a heat proof dish for 3 Hours or in a slow cooker on high for 4 hours
Sauce :
Strain meat and vegetables and set aside. Place braising liquid in a large sauce pan and reduce by half, combine butter and flour in a bowl then whisk the mix into the liquid to thicken
