How To Cook Venison With Red Wine

Venison in red wine slow cooker. Mix wine thyme and garlic in a medium saucepan over low heat. While mixture is reducing a dutch oven or cast iron skillet on the stove over medium heat.

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While your wine is reducing sear your meat in a large cast iron skillet or dutch oven.

How to cook venison with red wine. Pick out the venison pieces and pat dry on kitchen paper discard the onion garlic and herbs. Preheat the oven to 180ºc 350ºf gas 4. Place the venison bones in a large deep roasting tray.

Place the venison on top of the onions and pour the oil over the meat ensuring to cover all areas of the meat. Simmer uncovered over high heat until the wine has reduced by about half. 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.

24oz 720gr boneless venison cut into pieces. Set the venison to one side. Lower the oven setting to 180 350 f and wait for the oven to reach the correct temperature.

Peel the onion wash the carrot then roughly chop with the celery add to the tray with the flour and toss together. 1 tbs juniper berries. In a medium saucepan mix the red wine with the garlic and thyme.

1 rib celery chopped. 4oz 120gr mushrooms sliced. Season liberally with salt and pepper.

2 cloves garlic minced. 1 cup 8oz 240gr chopped tomatoes. Roast the meat for 20 minutes in the oven then remove from the heat.