How To Cook Venison In Red Wine
Heat stirring periodically until mixture has reduced by half.
How to cook venison in red wine. Give it a stir half way through if you feel like it remove bay leaves and serve. Reduce 100ml of the red wine in a heavy bottomed pan until very thick and syrupy then add in the other 100ml and reduce by half 200ml of red wine 5 in a separate pan combine the sugar and water and bring to the boil. Return the meat to the pan add the wine and stock then bring to the boil.
Pick out the venison pieces and pat dry on kitchen paper discard the onion garlic and herbs. Place the carrot and onion in the pan and cook for 3 minutes or until the vegetables are beginning to soften. Make small incisions evenly across the venison and insert a garlic piece or rosemary sprig in each hole.
Put all the ingredients in the slow cooker and stir well. Cover and cook low heat for 6 hours. While mixture is reducing a dutch oven or cast iron skillet on the stove over medium heat.
Preheat oven to 360 degrees. Mix wine thyme and garlic in a medium saucepan over low heat. Cover the bowl with cling film and marinate in the fridge for at least 4 hours or overnight.
Strain the venison mixture over a bowl to reserve the liquid. Set the venison to one side. Preheat the oven to 230 450 f.