Red Wine Braised Venison
Got some meat and want a hearty, familiar meal? Look no further. Print this off and reap the benefits!
Ingredients
- 1 Lb Deer Venison 1" cubes
- 1.5 Cups Red Wine I used Cabernet Sauvignon
- 1 Tbsp Ghee
- 1 Cup Beef Stock
- 1 Onion Sliced
- 3 Celery Stalks Sliced
- 3 Carrots Sliced
Instructions
- Feel free to use the oven for this one, like most do - but for me, I fired up the RecTeq to 350f and got ready for the cook.
- In a small saucepan, go ahead and add that red Wine, garlic, and thyme. Bring it to a simmer, watch your liquid level and reduce by half.
- Get your dutch oven out and prepare to sear some deer. Throw some ghee in, coat the bottom and get a good sear on the venison. When it's good on colored, remove it while we're cooking the veggies.
- With the leftover ghee and deer liquid in the dutch oven, add in that carrot, celery, and onion and cook it down until onion translucent (5min).
- Go ahead and add the beef stock and our red wine reduction (obviously the deer as well) to our dutch oven - pop the lid on it - and put it in the oven (or RecTeq) for about 2 hours.
- Contrary to the "If you're looking, you ain't cooking" mantra, after the first hour, give it a peek every 20-30 minutes until it's where you want it - for me 2 hours. Shovel it onto a plate and enjoy the fruits of your labor.