Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, braised venison in red wine. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Braised Venison in Red Wine is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Braised Venison in Red Wine is something that I’ve loved my whole life.
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. They give a nice balance to the flavorful roast and are great to soak up the juice!
To get started with this particular recipe, we have to prepare a few components. You can have braised venison in red wine using 8 ingredients and 5 steps. Here is how you cook it.
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The ingredients needed to make Braised Venison in Red Wine:
- Prepare 4 oz venison chops ( 4 chops)
- Make ready 1 cup thinly sliced onions
- Get 6 clove garlic
- Take 2 tbsp olive oil
- Prepare 1/2 cup red wine
- Prepare 2 tbsp butter
- Prepare 1 salt and pepper to taste
- Make ready 1 small fresh rosemary sprig
Give everything a good stir with a wooden spoon, scraping the bottom of. 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. Add red wine and cook over high heat until the liquid has reduced by two-thirds. Add thyme, bay leaves, broth, and shanks and cook on high until the liquid reaches a simmer.
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Steps to make Braised Venison in Red Wine:
- roast garlic. spread over the chops with salt and pepper.
- heat oil in aluminum pan and sear chops for about two minutes on each side.
- 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.
- deglaze pan with red wine and finish Monte aux beurre (mounted with butter) to thicken sauce.
- serve topped with the onions and the sauce
Add red wine and cook over high heat until the liquid has reduced by two-thirds. Add thyme, bay leaves, broth, and shanks and cook on high until the liquid reaches a simmer. It is done when the meat falls off the bone easily. 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).
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