Braised Venison with Bacon Mushrooms and Red Wine

  • 45 mins
  • 19 ingredients

Ingredients

  • 3 lbs venison, cut into 1 and 1/2 inch chunks, any sinew removed
  • 1 bottle of Pinot Noir, or any light red wine
  • 1 large sprig fresh thyme
  • 1 large sprig fresh rosemary
  • 2 bay leaves
  • 1 tbs juniper berries, cracked
  • 1 tsp black peppercorns, cracked
  • 1 tbs brown sugar
  • 2 cups flour
  • 3 slices, thick cut bacon, cut into 1 inch dice
  • 1 cup pear onions, peeled (to peel blanch in boiling water for 1 minute, then peel)
  • 2 cups mixed wild mushrooms (shitake, morel, chanterelle, etc)
  • 2 small carrots, diced
  • 1 large stalk celery, diced
  • 2 cloves garlic, minced
  • 2 bay leaves
  • extra virgin olive oil for drizzling
  • 1/4 cup fresh parsley, chopped
  • kosher salt and black pepper to taste

Directions:

  • In a large nonreactive bowl combine, half the bottle of wine, thyme, rosemary, 2 bay leaves, juniper berries, peppercorns and brown sugar, stirring until the sugar has dissolved.
  • Add the venison, cover and refrigerate for at least 8 hours or better yet, overnight.
  • Preheat the oven to 325 degrees.Remove the venison from the marinade, pat dry with paper towels. Discard the marinade.
  • Season the venison all over with salt and pepper, then dredge in the flour, shaking off any excess.
  • Heat a dutch oven over medium high heat, then add the bacon and cook until just crisp.¬†
  • Remove the bacon with a slotted spoon and drain on paper towels.
  • Add the venison pieces, in batches if necessary and brown on all sides. About 4 minutes per side.
  • Transfer to the plate with the bacon, then add the pearl onions to the pot and cook for about 3 minutes, then add the mushrooms, carrots, celery, garlic and the remaining bay leaves.
  • Cook for another 3¬†minutes.
  • Add the other half bottle of wine and bring to a boil, scraping the bottom of the pot to remove any browned bits.
  • Return the venison and bacon to the mixture and stir.
  • Place the pot in the oven, covered for 1-1 and 1/2 hours until the venison is tender and sauce has reduced slightly.
  • Serve in bowls, the garnish with parsley and drizzle with a little olive oil.

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