BRAISED VENISON IN RED WINE
Phyllis Speer
- ¼ cup vegetable oil
- 3 lb. boneless venison roast
- 1 tsp. salt
- 1 tsp. black pepper
- ¼ lb. sliced pancetta or diced smoked bacon
- 1 onion, chopped
- 1 large carrot, diced
- 2 stalks celery, diced
- 6 cloves garlic, sliced
- 1 Tbsp. thyme
- 1 Tbsp. rosemary
- 2 Tbsp. tomato paste
- 2 cups red wine
- 1 cups water
Brown meat in vegetable oil and set aside. Add pancetta and cook until brown. Add onion, carrot and celery. Cook until soft. Add garlic, spices and tomato paste. Add wine and cook until mixture is reduced to half. Add water, mix well. Add meat, cover pot and simmer about 3 hours. When done, remove meat from pot. Boil sauce until reduced by half. Slice meat and return to sauce before serving.
