Venison Braised in Red Wine

This recipe has been staring me in the face for over a month. Literally. It's the page that's turned to on the cookbook we have on the kitchen counter. It's one that The Wife found in Marshall's or TJ's that has pretty pictures that will complement our kitchen and the season. When thinking about dinner, I wanted to use the remaining venison from last season we've had in the freezer, and this recipe for beef braised in red wine sounded perfect.

3Tbsp. Olive Oil
2 Onions - finely sliced
2 Cloves of Garlic - chopped
2 Lb. Venison Roast - cut into thick chunks/strips
2 Tbsp. Flour
1 1/4 Cup Red Wine
1 Cup Beef or Chicken Stock
1 Tbsp. Tomato Paste
salt and pepper
Preheat oven to 300.

Heat 1 Tbsp. of olive oil in a large skillet and add onions and garlic. Cook, stirring frequently for about 5 minutes until onions are translucent and golden. Remove from skillet and transfer to dutch oven.

Add remaining olive oil and brown venison on all sides. Add flour and stir to just brown, and pour in wine and deglaze. Reduce heat and let simmer for 5 minutes, or until thickened.

Add contents of skillet to dutch oven, add stock and tomato paste and stir to combine. Cover and place in oven for 3 hours.

I served this with a red wine and rosemary risotto. Surprisingly, the venison turned out a little dry, perfect with the sauce, but a little dry on it's own. Next time I'd cut it into small chunks and cook a little longer.


  1. Where did you get your venison?

  2. Hunting on the family farm in Craig County in Southwest Virginia.

    I just picked up a fresh batch from ones we've harvested this season and had processed. You won't find a leaner meat. We had them divided between sausage, ground venison and tenderloin steaks.

    My freezer is full, and should get me though the winter!


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