Braised Venison with Red Wine, Rosemary and Game Stock
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Step 1: Preheat a fan forced oven to 140C.
Step 2: Season the venison with a good pinch of sea salt, set aside.
Step 3: Place a heavy based high side frying pan or pot over a high heat, add the olive oil and once hot sauté off the onions for 4 to 5 minutes or til they are light golden brown, then add the garlic and rosemary and continue to sauté for a further 3 to 4 minutes.
Step 4: Then add the venison and brown on each side (you may need to do this in batches so that the pan / pot is not over crowded).
Step 5: Then deglaze the pan with the red wine and reduce by half. Then add the game stock, juniper berries and thyme. Place a lid on the pan / pot and place into the preheated oven and slowly braise for 4 hours. This timing will depend on the type of pot and oven being used, but you are looking for the liquid to have reduced to a lovely rich sauce and the venison meat falling apart.
Step 6: Adjust seasoning to taste.
Maggie's tip: This recipe can also be made in a slow cooker, however cooking time will vary.
Ingredients
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1/4 cup red wine
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6 sprigs fresh thyme
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To season sea salt and freshly cracked pepper