Braised Venison with Red Wine Sauce

A rich and flavorful dish featuring tender braised venison in a savory red wine sauce.

Intermediate 180 min 400 cal
Steps

1. Season the venison with salt and pepper. 2. In a Dutch oven, heat olive oil over medium-high heat. Sear the venison until browned on all sides. Remove and set aside. 3. In the same pot, sauté onions, garlic, carrot, and celery until softened. 4. Deglaze the pot with red wine, scraping up any browned bits. 5. Add the beef broth and return the venison to the pot. 6. Cover and simmer over low heat for 2-3 hours until the venison is tender. 7. Remove the venison and let it rest. 8. Strain the sauce, discarding the solids. 9. Return the sauce to the pot, reduce to desired consistency. 10. Serve the venison topped with the red wine sauce and fresh herbs.

Ingredients

1 venison steak, 1 cup red wine, 1 onion, 2 cloves garlic, 1 carrot, 1 celery stalk, 1 cup beef broth, 1 tbsp olive oil, salt, pepper, fresh herbs (such as thyme and rosemary)

You May Also Like
Cinnamon Sugar Puff Pastry Cream Pockets
Creamy Avocado Chicken Salad
Takiawase: Simmered Seasonal Vegetables and Tofu
Otsukuri: Assorted Sashimi Platter
Suimono: Clear Dashi Soup with Matsutake Mushrooms
Elegant Sakizuke Seasonal Appetizer Plate
Classic Caprese Skewers
No Oatmeal Berry Crunch
No Oatmeal Berry Crunch
Tandoori Roti
Shahi Paneer Punjabi Style
Amritsari Aloo Tikki with Tamarind and Mint Chutneys
Beer-Braised Chicken Thigh
Slow Cooker Creamy Chicken and Rice with Mushrooms
Garlic Parmesan Roasted Broccoli with Lemon Herb Chicken