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Braised Venison

chef.matt.frost's picture
Ingredients
  Venison slice 1 (From Center About 4 Inch Thick)
  Garlic 1 Clove (5 gm)
  Oil 2 Tablespoon
  Water 1 Cup (16 tbs)
  Dry wine 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Salt pork/Bacon 200 Gram (To Cover Venison)
  Flour 1 1⁄2 Tablespoon
Directions

Split garlic clove and rub venison.
Put oil in heavy skillet or. dutch oven with cover and brownvenison well add water, wine, bay leaf, salt, arid pepper, arrange salt pork or bacon over topof venison, cover,, and simmer until tender (about 1/4 hours).
Remove meat add 1 1/2 tbsp.flour to each cup of broth in skillet to make gravy and simmer 1 minute.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Braising
Interest: 
Party
Servings: 
8

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