Venison in red wine recipe

Venison in Red Wine recipe

This article was published by: Matthew

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
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

Venison in red wine recipe, recipe Rating: 4.4
Number of votes:101 

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