Easiest Way to Cook Delicious Braised Venison in Red Wine

Braised Venison in Red Wine. 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.

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. What kind of wine you ask? Well I use my favorite Merlot. You can cook Braised Venison in Red Wine using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Braised Venison in Red Wine

1. You need 4 oz of venison chops ( 4 chops).
2. It's 1 cup of thinly sliced onions.
3. It's 6 clove of garlic.
4. It's 2 tbsp of olive oil.
5. Prepare 1/2 cup of red wine.
6. It's 2 tbsp of butter.
7. Prepare 1 of salt and pepper to taste.
8. You need 1 small of fresh rosemary sprig.

As long as it's a wine you like to drink, you'll be good to cook Return the bacon and venison to the dutch oven and pour in the red wine. Give everything a good stir with a wooden spoon, scraping the bottom of. 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.

Braised Venison in Red Wine step by step

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.

Add remaining olive oil and brown venison on all sides. Add flour and stir to just brown, and pour in wine and deglaze. 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). Venison is simmered in red wine with shiitake mushrooms and cognac in this savory and sophisticated dish I created to please my hunter.