This savory, slow simmered venison, is reminiscent of a stew. The hefty, hearty venison meat is cubed, and slightly coated in flour before being slowly simmered, stove top with seasonings, herbs and robust mushrooms. The slow simmer time makes the venison fork tender and full of flavor. Goes well with pasta, brown rice or potatoes.
Prep Time: 10 mins
Cook Time: 90 mins
Servings: 6-8
Main Ingredient: Venison
Difficulty Level: 2
Ingredients to make Slow Simmered Venison
1 Cup onion, chopped
4 Tablespoons vegetable oil
3 Pounds venison, cut in 1 inch cubes
1/4 Cup All-Purpose Flour
1 1/4 Teaspoons salt
1/2 Teaspoon thyme leaves, whole
1 bay leaf
1/8 Teaspoon black pepper, freshly ground
1/2 Cup Beef Bouillon
1 Cup dry red wine
1/2 Pound fresh mushrooms, sliced
2 Tablespoons butter, melted
Directions to make Slow Simmered Venison
Step 1:Saute onion in hot oil until tender. Dredge venison in flour & brown in oil. Add salt, thyme, bay leaf, pepper, bouillon, & wine; cook at a simmer for one hour, stirring occasionally. If necessary, add more wine or bouillon.
Step 2:Saute mushrooms in butter; add meat & simmer for about 30 minutes more or until meat is tender.