Braised Venison with Bacon Mushrooms and Red Wine


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


  • 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.




20 min


25 min


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