Venison in red wine recipe

Venison in Red Wine recipe

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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.This venison in red wine recipe is a delightful dish that combines the rich flavors of tender venison with the boldness of red wine. The meat is marinated in a mixture of herbs and spices, then slow-cooked to perfection in a savory red wine sauce. The result is a melt-in-your-mouth dish that is both elegant and comforting. With its unique combination of flavors, this recipe is perfect for special occasions or when you want to impress your guests.
Keywords: venison, red wine, recipe, marinated, slow-cooked.
Venison in red wine recipe details
Ingredients
900 g | stewing venison, cut into 1-inch, 2.5cm cubes |
2 | bay leaves |
1 large | onion, chopped |
30 g | flour |
1 tbsp | redcurrant jelly |
250 ml | red wine |
300 ml | beef stock or beef consommé |
30 g | butter |
175 g | button mushrooms, cleaned and sliced |
salt and fresh ground pepper, to taste |
Instructions
Place the venison in a bowl with the red wine and bay leaves. Cover and leave refrigerated for 48 hours.Strain off the wine and reserve and discard the bay leaves.
Heat a little oil with the butter in a saucepan and gently sauté the onion for 10 minutes. Stir in the flour and continue to cook for another minute. Slowly blend in the wine and stock and bring to a boil, stirring until thickened. Add the venison, redcurrant jelly and seasoning. Cover and boil for another 5 minutes.
Reduce heat and simmer in a slow oven (Gas Mark 2, 150C, 300F) for about 4 hours or until the meat is tender. Add the mushrooms about 30 minutes before required to serve.
Serve with mashed potatoes, boiled new potatoes and green vegetables.
About the recipe:
Venison is a popular meat in Scotland, finding its way throughout the UK. A low-fat alternative to beef or lamb with good flavour.
Preparation time:
ca. 1 hr
Resting time:
ca. 2 days
Grade of difficulty:
easy
Calories per portion:
n/a
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