Foodie Friday: Braised Venison

With autumn rolling in, one thing hunters in camp or at home often love is a good, slow-cooked roast with vegetables.

By Alan Clemons, Managing Editor

Braised Venison

Slow-cooking gives roasts time to break down, soak up any marinades or spices, and the result often is a great, easy meal everyone enjoys. Obviously there are different variations and the good thing about hunting season is that we have a bountiful population of whitetails throughout the country. Pop a few more does for the freezer this season and give this recipe a try.

We asked Stacy Harris, author of Happy Healthy Family, for a recipe and this is what she offered!

“This Braised Venison recipe is easy and seriously delicious,” Harris said. “It is one that you will make weekly and is perfect for the hunting camp! I used my Dutch Oven, but this dish would work equally as well in a Crock Pot and can be prepared quickly using a Can Cooker.”

 

Braised Venison

2 pounds venison roast, cut into 1 inch cubes
1 1/2 cup red wine
Kosher salt and pepper
5 Tablespoons extra virgin olive oil
6 ounces no nitrate bacon, chopped
4 carrots, peeled and roughly chopped
2 yellow onions, chopped
4 ribs celery, roughly chopped
4 cloves garlic, minced
1 pound potatoes, cut into 2 inch cubes
1 pound button mushrooms, halved
1 tablespoon thyme
2 tablespoons oregano
2 tablespoons rosemary
1 quart beef stock
16 ounces canned tomatoes, crushed with your hands

1. In a large bowl, place venison and red wine. Marinade in the refrigerator overnight or at room temperature for at least 2 hours. While reserving wine marinade, remove the venison to a rack and dry with a paper towel. Venison needs to be dry to brown properly. Liberally salt and pepper the venison.

2. In a Dutch Oven or large cast iron skillet, heat 2 tablespoons olive oil until almost smoking. Brown venison in batches adding oil to the pan as needed. Remove venison to a plate and set aside.

3. Add bacon, carrots, onions, celery, and garlic to the pan and cook over medium-high heat until browned and onions are translucent (about 6 minutes). Add potatoes, mushrooms, thyme, oregano, rosemary, reserved wine, beef stock, tomatoes, and 1 tablespoon of salt and 1/4 teaspoon of pepper to the pan. Bring mixture to a boil and add venison back to the pan. Cover and simmer for 2 hours. Turn the heat off and allow to sit uncovered for 30 minutes. This seems to allow the meat to tenderize even more. Serve with crusty bread! So, so good!

Buy the CanCooker Now!

Need a great slow cooker that can be used in the kitchen or at camp? Check out this awesome CanCooker that is specially designed to create a convection cooking system for quick, easy meals. You can whip up meats and veggies in about an hour and have everything steaming hot for your hungry family or hunters! Buy it here!

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