Venison Braised in Red Wine
Main Dishes • French
Description
Chicken broth can be substituted with beef broth.
Ingredients
- Boneless pork shoulder 0 lbs
- Onion 5 oz
- Red Grape Juice 10 fl oz
- Fresh Mushrooms 20 oz
- Garlic 2 cloves
- Vegetable Oil 0 fl oz
- Chicken Broth 10 fl oz
- Ground Black Pepper to taste
- Bay leaf to taste
- Juniper Berries to taste
- Thyme to taste
- Rosemary to taste
- Dill to taste
- Parsley to taste
- Sugar to taste
- Salt to taste
Step-by-Step Guide
Step 1
Remove the membranes from the venison and cut it into medium-sized pieces. Dice the onion, wash the mushrooms, clean them, and cut them into several pieces.
Step 2
In a pot, heat the oil and sauté the venison, then add the onion and spices to taste. Pour in the red wine. Let it simmer on low heat for 2 hours (or until the meat becomes tender). As the liquid evaporates, add broth to the pot.
Step 3
Sauté the mushrooms separately. Add the mushrooms to the pot 20–30 minutes before the meat is done.
Step 4
Add salt and sugar to taste. When serving, sprinkle with chopped dill and parsley. Potatoes make an ideal side dish.
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