Name: Slow-Cooked Venison
Yield: Serves 6
Ingredients: 1 4-pound venison shoulder; Salt; Freshly ground black pepper; 1/4 cup bacon drippings; 2 onions, diced; 1 carrot, peeled and diced; 1 stalk celery, diced; 1/4 cup flour; 1 12-ounce can diced tomatoes; 1/2 cup dried porcini or chanterelle mushrooms; 2 cloves garlic, crushed; 3 cups beef broth; 1 cup red wine; 1 sprig fresh thyme; 1 sprig fresh rosemary; 2 bay leaves; Dash of sugar

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Venison shoulder is the perfect cut for this dish because its lean meat and tough but tasty muscles respond perfectly to a slow braise. If you have difficulty finding a shoulder, use venison shanks instead. They'll need to cook perhaps 30 minutes longer, but they're delicious and worth the wait.

Recipe notes

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