Foodie Friday: Braised Venison
By Alan Clemons, Managing Editor
We asked Stacy Harris, author of Happy Healthy Family, for a recipe and this is what she offered!“This Braised Venison recipe is easy and seriously delicious,” Harris said. “It is one that you will make weekly and is perfect for the hunting camp! I used my Dutch Oven, but this dish would work equally as well in a Crock Pot and can be prepared quickly using a Can Cooker.”
Braised Venison
2 pounds venison roast, cut into 1 inch cubes 1 1/2 cup red wine Kosher salt and pepper 5 Tablespoons extra virgin olive oil 6 ounces no nitrate bacon, chopped 4 carrots, peeled and roughly chopped 2 yellow onions, chopped 4 ribs celery, roughly chopped 4 cloves garlic, minced 1 pound potatoes, cut into 2 inch cubes 1 pound button mushrooms, halved 1 tablespoon thyme 2 tablespoons oregano 2 tablespoons rosemary 1 quart beef stock 16 ounces canned tomatoes, crushed with your hands 1. In a large bowl, place venison and red wine. Marinade in the refrigerator overnight or at room temperature for at least 2 hours. While reserving wine marinade, remove the venison to a rack and dry with a paper towel. Venison needs to be dry to brown properly. Liberally salt and pepper the venison.
2. In a Dutch Oven or large cast iron skillet, heat 2 tablespoons olive oil until almost smoking. Brown venison in batches adding oil to the pan as needed. Remove venison to a plate and set aside.
3. Add bacon, carrots, onions, celery, and garlic to the pan and cook over medium-high heat until browned and onions are translucent (about 6 minutes). Add potatoes, mushrooms, thyme, oregano, rosemary, reserved wine, beef stock, tomatoes, and 1 tablespoon of salt and 1/4 teaspoon of pepper to the pan. Bring mixture to a boil and add venison back to the pan. Cover and simmer for 2 hours. Turn the heat off and allow to sit uncovered for 30 minutes. This seems to allow the meat to tenderize even more. Serve with crusty bread! So, so good!
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