Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, braised venison in red wine. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Braised Venison in Red Wine is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Braised Venison in Red Wine is something which I’ve loved my whole life.

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.

To begin 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 that.

The ingredients needed to make Braised Venison in Red Wine:

1. Get 4 oz venison chops ( 4 chops)
2. Make ready 1 cup thinly sliced onions
3. Make ready 6 clove garlic
4. Make ready 2 tbsp olive oil
5. Take 1/2 cup red wine
6. Make ready 2 tbsp butter
7. Prepare 1 salt and pepper to taste
8. Prepare 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. 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.

Steps to make Braised Venison in Red Wine:

1. roast garlic. spread over the chops with salt and pepper.
2. heat oil in aluminum pan and sear chops for about two minutes on each side.
3. 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.
4. deglaze pan with red wine and finish Monte aux beurre (mounted with butter) to thicken sauce.
5. serve topped with the onions and the sauce

It is done when the meat falls off the bone easily. 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. 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.

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