About this recipe:This stew is absolutely divine. Venison is braised with shiitake mushrooms, onions, garlic, baby carrots, red wine, cognac, thyme and rosemary. Serve with potatoes, rice or pasta and a crusty bread roll.
2 tablespoons bacon drippings
675g venison, cut into 5cm cubes
300g fresh shiitake mushrooms, stemmed and sliced
2 medium onions, chopped
4 cloves garlic, finely chopped
2 tablespoons cognac or brandy
500ml dry red wine
1 beef stock cube
1/4 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1 1/4 teaspoons dried rosemary
2 bay leaves
225g baby carrots
1 tablespoon cornflour
2 tablespoons water
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Method Prep:25min › Cook:2hr › Ready in:2hr25min
Melt the bacon drippings in a large saucepan over medium-high heat. Sear the venison in two batches until nicely browned and remove. Stir in the shiitake, onions and garlic; cook until softened, 1 to 2 minutes. Pour in the cognac, wine and stock cube, simmer for 30 seconds to remove the alcohol flavour and dissolve the stock cube.
Stir in the venison, pepper, thyme, rosemary and bay leaves. Bring to the boil, then reduce heat to low and simmer gently until the venison is tender, about two hours or more; adding water as needed.
If using baby carrots, add them during the last half hour of cooking. When the venison is tender, you may wish to thicken the sauce by dissolving the cornflour in 2 tablespoons of water and stirring it into the sauce.