Braised Venison in Port

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Braised venison in port is a succulent and flavorful dish that combines tender venison with the rich and complex flavors of port wine. This recipe involves slow-cooking the venison in a savory broth infused with aromatic herbs and spices, resulting in a melt-in-your-mouth texture and a depth of flavor that is truly exceptional. The addition of port wine adds a touch of sweetness and a luxurious richness to the dish, making it perfect for special occasions or a hearty family meal.

Keywords: braised venison, port wine, savory broth, aromatic herbs, special occasion.

Braised venison in port recipe details

Braised venison in port recipe, recipe Rating: 4.6
Number of votes:109

Deer steaks cooked nice and slow get a sweet finish from port.
Ready in: 2 hours 50 mins

Ingredients

Serves: 4

• 1 tablespoon vegetable oil
• 4 thick-cut venison steaks
• 1 pound red cabbage, thinly shredded
• 1 red onion, thinly sliced
• 2 tablespoons butter
• 1 inch piece ginger root, peeled and grated
• 2 tablespoons red currant jelly
• 2 tablespoons light soft brown sugar
• 3/4 cup beef stock
• 1/4 cup ruby port
• Zest and juice of 1 small orange

Preparation method

Prep: 20 mins | Cook: 2 hours 30 mins

1. Preheat oven to 350 degrees F.
2. Heat oil in a Dutch oven over medium heat. Sear steaks on both sides, then add cabbage, and onion to the pot over the meat. Remove from heat. Make sure everything is well peppered.
3. In a saucepan, melt the butter. Cook the ginger in the hot oil for 3 minutes, then add jelly and stir until melted. Add sugar, stock, port, orange zest, and orange juice. Pour over the vegetables and venison in the Dutch oven. Cover.
4. Bake for 2 1/2 hours, then serve.