Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, braised venison in red wine. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
We like to serve our braised venison with potatoes. Good old mashed potatoes or baked potatoes are always a hit. But really, any potato will do.
Braised Venison in Red Wine is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Braised Venison in Red Wine is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook braised venison in red wine using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Braised Venison in Red Wine:
- Take 4 oz venison chops ( 4 chops)
- Make ready 1 cup thinly sliced onions
- Make ready 6 clove garlic
- Get 2 tbsp olive oil
- Prepare 1/2 cup red wine
- Make ready 2 tbsp butter
- Prepare 1 salt and pepper to taste
- Make ready 1 small fresh rosemary sprig
Give everything a good stir with a wooden spoon, scraping the bottom of. Bangers are bangers, but there are some bangers that are extremely special - and venison sausages are positively five-star, especially when you serve them braised slowly with herbs, shallots, mushrooms and red wine. Serving suggestion: serve with a red wine and rosemary risotto. Surprisingly, the venison turned out a little dry, perfect with the sauce, but a little dry on it's own.
Instructions to make Braised Venison in Red Wine:
- roast garlic. spread over the chops with salt and pepper.
- heat oil in aluminum pan and sear chops for about two minutes on each side.
- remove chops and add in the onions. saute onions for a few minutes and then return chops to pan with rosemary sprig in the center.
- deglaze pan with red wine and finish Monte aux beurre (mounted with butter) to thicken sauce.
- serve topped with the onions and the sauce
Next time I'd cut it into small chunks and cook a little longer. Pour red wine into pan, add bouquet of herbs, celery and allspice, and bring to the boil. Coq Au Vin (Chicken Braised in Red Wine). Add red wine and cook over high heat until the liquid has reduced by two-thirds. Add thyme, bay leaves, broth, and shanks and cook on high until the liquid reaches a simmer.
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