Slow-Cooked Venison
Slow-Cooked Venison is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Season the venison generously all over with salt and pepper.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSeason the venison generously all over with salt and pepper.
In a cast iron pot, heat the bacon drippings over high heat.
Add the venison and sear on all sides until golden broth, 2-3 minutes per side.
Remove the venison from the pot and set aside.
Reduce the heat to medium.
Add the onions, carrots, and celery to the pot and cook until they turn a rich mahogany color, stirring frequently.
Add the flour and stir until well combined.
Add the tomatoes, dried mushrooms, and garlic.
Bring the mixture to a boil and slowly stir in the beef broth and red wine.
Raise the heat and bring to a boil.
Add the thyme, rosemary, bay leaves, sugar, and venison.
Reduce to a low simmer, cover, and cook for about 1 1/2 hours, until the meat pulls easily from the bone.
Taste and season well.
Transfer the venison to a cutting board and remove the bone.
Slice the meat into rough chunks and return to the pot to warm.
Discard the herb sprigs and bay leaves.
Serve the venison in shallow bowls over Louisiana rice, pasta, or mashed potatoes.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.