braised venison web

1 Review

Braised Venison

braised venison web
4
Servings
25 mins
Prep Time
210 mins
Total Time
Contains Gluten icon
Contains Gluten

Ingredients

4 ounces

Jones Dairy Farm Dry Aged Bacon

1 1/2 cups

Onion, diced

1 cup

Celery, diced

1 cup

Carrots, diced

16 ounce

Venison Neck or Shank

Salt and Pepper, to taste

1/4 cup

Flour, divided

1 cup

Red Wine

2 cups

Beef Broth

2

Garlic Cloves

4 sprigs

Thyme

1 cup

Polenta

3 cups

Chicken Stock

1/4 cup

Parmesan Cheese

2 tablespoons

Butter

Salt and Pepper, to taste

Directions

  1. Cut bacon into 1/4-inch pieces. In dutch oven, or high-sided, ovenproof sauté pan, cook bacon on medium-low until crispy. Remove bacon and set aside.

  2. Season venison with salt and pepper and dust with all but 1 tablespoon flour. Place in pan with bacon fat over medium heat and brown on all sides. Remove venison from pan; add vegetables and cook for 2 minutes. Add remaining tablespoon of flour to pan and mix; cook for 1 minute. Add red wine and reduce by quarter. Add beef stock, garlic, thyme and venison back to pan. Bring to a simmer; cover and place in 350ºF oven for 2 to 3 hours or until fork tender.

  3. For the Polenta:

    Bring chicken broth to a boil in medium sauce pan. Wisk in polenta and reduce to simmer. Cook for 30 minutes stirring occasionally making sure polenta doesn’t stick to bottom of pan. To finish, add cheese and butter and season with salt and pepper.

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Ratings and Reviews

5

A+

This was excellent! My husband gave me an A+ for this dinner.

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