Photo: Wright Brand Bacon
Braised Venison with Rosemary and Shiitake
15 ingredients
25 min + 2 hr
4 servings
openrecipes
"Try my savory and sophisticated dish I created to please my hunter. I like to serve this with spaetzle, merlot, and salad."
Estimated Nutrition (whole recipe, rough)
1069
Calories
79g
Protein
24g
Fat
126g
Carbs
Counts 14 of 18 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Venison | 100g cooked | 158 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Shiitake | 1/2 cup (73g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Dripping | not in our table | 0 |
| Cognac | not in our table | 0 |
| Brandy | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes