Braised Venison with Red Wine, Rosemary and Game Stock

INGREDIENTS

  • 1500g Venison leg meat
  • 1 Brown Onion
  • 8 cloves Garlic
  • 2 tbspn Rosemary
  • 1/4 cup Red Wine
  • 4 cups Game Stock
  • 6 Juniper Berry
  • 6 sprigs Fresh thyme
  • To season Sea Salt and Freshly Cracked Pepper
  • 1 serve Soft Polenta with Parmesan
Print Recipe

Preheat a fan forced oven to 140C.

Season the venison with a good pinch of sea salt, set aside.

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.

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).

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.

Adjust seasoning to taste.

Maggie”s tip: This recipe can also be made in a slow cooker, however cooking time will vary.