How To Make Succulent Braised Venison
Serves:
Ingredients
- 2 lbs venison roast, cut into chunks
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup red wine
- 2 cups beef broth
- 2 tbsp olive oil
- 2 tbsp flour
- 1 tbsp tomato paste
- 1 tsp dried thyme
- Salt and pepper, to taste
Instructions
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Preheat oven to 325°F.
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Season venison chunks with salt and pepper.
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Heat olive oil in a large Dutch oven over medium-high heat.
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Brown the venison in batches until well-seared on all sides. Remove and set aside.
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Add diced onion, minced garlic, diced carrots, and diced celery to the pot. Cook until vegetables are tender.
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Stir in flour and tomato paste, cook for 1 minute.
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Slowly pour in red wine and beef broth, stirring constantly.
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Add dried thyme and season with salt and pepper.
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Return venison to the pot and bring to a simmer.
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Cover the pot and transfer to the preheated oven.
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Braise for 2.5 to 3 hours, or until venison is tender and can be easily shredded with a fork.
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Serve hot with mashed potatoes or crusty bread.
Nutrition
- Calories : 320kcal
- Total Fat : 8g
- Saturated Fat : 2g
- Cholesterol : 120mg
- Sodium : 700mg
- Total Carbohydrates : 8g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 46g
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