Ingredients with Measurements:
- 2 lbs venison, cut into 2-inch cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups red wine
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tbsp juniper berries
- 2 bay leaves
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
3. Season venison cubes with salt and pepper, then add to the pot and brown on all sides. Remove from pot and set aside.
4. In the same pot, add chopped onion and garlic and sauté until softened.
5. Add red wine, beef broth, tomato paste, juniper berries, and bay leaves. Stir to combine.
6. Return venison to the pot and bring to a simmer.
7. Cover the pot with a lid and transfer to the preheated oven.
8. Braise for 2-3 hours, or until the venison is tender and falls apart easily.
9. Remove from oven and let rest for 10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 2-3 hours
Temperature:
- Oven temperature: 350°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 350
- Fat: 12g
- Protein: 45g
- Carbohydrates: 7g
- Fiber: 1g
- Sugar: 2g
- Sodium: 700mg
Substitutions for ingredients:
- Venison can be substituted with beef or lamb.
- Red wine can be substituted with beef broth or chicken broth.
- Juniper berries can be substituted with rosemary or thyme.
Variations:
- Add chopped carrots and celery to the pot for added flavor and nutrition.
- Use a slow cooker instead of the oven for a hands-off cooking experience.
- Serve over mashed potatoes or polenta for a hearty meal.
Tips and tricks:
- Browning the venison before braising adds flavor and texture to the dish.
- Use a meat thermometer to ensure the venison is cooked to your desired doneness.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Storage instructions:
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
Reheating instructions:
- To reheat, place the desired amount of venison in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve in a shallow bowl with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley or thyme.
Pairings:
- Serve with a side of roasted vegetables or a salad.
Suggested side dishes:
- Mashed potatoes or polenta.
Troubleshooting advice:
- If the venison is tough, it may need to cook for longer. Return to the oven and check every 30 minutes until tender.
Food safety advice:
- Make sure the venison is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Braising is a cooking technique that has been used for centuries to tenderize tough cuts of meat.
Flavor profiles:
- The red wine and juniper berries add a rich, earthy flavor to the dish.
Serving suggestions:
- Serve with a glass of red wine for a complete meal.
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