Braised Venison with Rosemary and Shiitake Recipe

Ingredients
<br>- 2 tablespoons bacon drippings
<br>- 1 1/2 pounds venison, cut into 2 inch cubes
<br>- 2 cups fresh shiitake mushrooms, stemmed and sliced
<br>- 2 medium onions, chopped
<br>- 4 cloves garlic, minced
<br>- 2 tablespoons cognac or brandy (optional)
<br>- 2 cups dry red wine
<br>- 1 cube beef bouillon
<br>- 1/4 teaspoon black pepper
<br>- 1/2 teaspoon dried thyme leaves
<br>- 1 1/4 teaspoons dried rosemary
<br>- 2 bay leaves
<br>- 1 (8 ounce) package baby carrots (optional)
<br>- 1 tablespoon cornstarch (optional)
<br>- 2 tablespoons water (optional)
<br><p></p>Directions
<br>step 1: Melt the bacon drippings in a large Dutch oven over medium-high heat.  Sear the venison in two batches until nicely browned and remove.  Stir in the shiitake, onions, and garlic; cook until softened, 1 to 2 minutes.  Pour in the cognac, wine, and bouillon cube, simmer for 30 seconds to remove the alcohol flavor and dissolve the bouillon.
<br>step 2: Stir in the venison, pepper, thyme, rosemary, and bay leaves.  Bring to a boil, then reduce heat to low and simmer gently until the venison is tender, about two hours or more; adding water as needed.
<br>step 3: If using baby carrots, add them during the last half hour of cooking.  When the venison is tender, you may wish to thicken the sauce by dissolving the cornstarch in 2 tablespoons of water and stirring it into the sauce.
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Ingredients
- 2 tablespoons bacon drippings
- 1 1/2 pounds venison, cut into 2 inch cubes
- 2 cups fresh shiitake mushrooms, stemmed and sliced
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 2 tablespoons cognac or brandy (optional)
- 2 cups dry red wine
- 1 cube beef bouillon
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme leaves
- 1 1/4 teaspoons dried rosemary
- 2 bay leaves
- 1 (8 ounce) package baby carrots (optional)
- 1 tablespoon cornstarch (optional)
- 2 tablespoons water (optional)

Directions
step 1: Melt the bacon drippings in a large Dutch oven over medium-high heat. Sear the venison in two batches until nicely browned and remove. Stir in the shiitake, onions, and garlic; cook until softened, 1 to 2 minutes. Pour in the cognac, wine, and bouillon cube, simmer for 30 seconds to remove the alcohol flavor and dissolve the bouillon.
step 2: Stir in the venison, pepper, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low and simmer gently until the venison is tender, about two hours or more; adding water as needed.
step 3: If using baby carrots, add them during the last half hour of cooking. When the venison is tender, you may wish to thicken the sauce by dissolving the cornstarch in 2 tablespoons of water and stirring it into the sauce.

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