Slow-Cooked Venison

Ingredients for Slow-Cooked Venison

• 450g venison shoulder

• Sal

• Pimienta negra recién molida

• 40g bacon drippings

• 2 onions, diced

• 1 carrot, peeled and diced

• 1 stalk celery, diced

• 30g flour

• 1 350g can diced tomatoes

• 120ml dried porcini or chanterelle mushrooms

• 2 dientes de ajo, triturados

• 725ml beef broth

• 240ml red wine

• 1 sprig fresh thyme

• 1 ramita de romero fresco

• 2 hojas de laurel

• Dash of sugar

1. Season the venison generously all over with salt and pepper. In a cast iron pot, heat the bacon drippings over high heat. Add the venison and sear on all sides until golden broth, 2-3 minutes per side. Remove the venison from the pot and set aside.

2. Reduce the heat to medium. Add the onions, carrots, and celery to the pot and cook until they turn a rich mahogany colour, stirring frequently. Add the flour and stir until well combined. Add the tomatoes, dried mushrooms, and garlic. Bring the mixture to a boil and slowly stir in the beef broth and red wine.

3. Raise the heat and bring to a boil. Add the thyme, rosemary, bay leaves, sugar, and venison. Reduce to a low simmer, cover, and cook for about 1 1/2 hours, until the meat pulls easily from the bone. Taste and season well.

4. Transfer the venison to a cutting board and remove the bone. Slice the meat into rough chunks and return to the pot to warm. Discard the herb sprigs and bay leaves.

5. Serve the venison in shallow bowls over Louisiana rice, pasta, or mashed potatoes.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.