Venison Braised in Red Wine, with Shallots, paperwork

There are a lot of conflicting opinions on the internet regarding cooking venison.

Actually, there are a lot of conflicting opinions on the internet regarding everything and anything.

In the interest of brevity, I’ll stick to venison.

I have read: cook it fast (did that with the Venison Steak and it was wonderful), cook it slowly (did that with this recipe – equally wonderful), marinate, don’t marinate, soak it (?), have the whole deer made into sausage, etc. etc. etc.

The prevailing thought being to get rid of the ‘gamey’ taste.

According to the experts:

The ‘wild’ flavor of venison is directly related to what the animal eats. Corn fed deer will have a milder flavor than those that eat acorns or sage. The ‘gamey’ flavor is more noticeable in the fat. Removing the fat, connective tissue, silver skin, bone and hair during processing lessens the ‘gamey’ taste.However, undesirable strong flavors are due to inadequate bleeding, delay in field dressing or failure to cool the carcass promptly.

Apparently, I have always cooked and eaten deer that have been properly field dressed and butchered. That includes wild Wisconsin deer (thanks to my nephew), wild Spanish deer and both wild and farmed French deer. Therefor I see no need to do anything out of the ordinary to it.

Well, assuming braising meat in red wine is ordinary…. It is in our house.

Venison Braised in Red Wine

Total time: 2 hours 


  • 16oz (480gr) venison, cut into pieces
  • 1 cup (8oz, 240gr) whole tomatoes, chopped, juices reserved
  • 1 1/2 cups (12oz, 360ml) red wine, something robust, I used a Rhone
  • 3 cloves garlic, minced
  • bouquet garni
  • 4 bay (laurel) leaves
  • 3oz (90gr) bacon, chopped
  • 6 – 8 shallots, peeled, large ones cut in half
  • 4oz (120gr) mushrooms, trimmed and sliced
  • 1 tbs olive oil
  • 2 tsp cocoa powder pure cocoa
  • 2 tbs cornstarch (maizena) dissolved in 3 tbs water

Venison Braised in Red Wine


  • Heat oil in small Dutch oven or casserole over medium-high heat.
  • Add venison and brown lightly, careful not to crowd.
  • Add red wine, tomatoes, juices, garlic, herbs and bring to a simmer.
  • Reduce heat so bubbles barely break the surface, cover and simmer for 2 hours.
  • After 1 hour:
  • Sauté bacon in a large skillet until crisp. Remove and add to venison
  • Sauté shallots and mushrooms until starting to brown. Remove and add to venison.
  • Continue cooking…..
  • To finish: 
  • Remove bay leaves, bouquet garni.
  • With a slotted spoon remove venison, shallots and mushrooms to a serving bowl. (No need to be fussy about it.)
  • Increase heat under pot. When simmering hard add cocoa and stir well.
  • Stir in cornstarch mixture, a little at a time, until thickened to your taste.
  • Spoon over venison and serve.

Print Recipe

I take care of the paperwork, chez nous.

That entails an incredible amount of work that takes me anywhere from 10 – 20 minutes each month.

Maybe less…. I could be exaggerating.

All of our bills are direct debit and almost all are delivered electronically.

Basically, I need to reconcile our bank account


I guess one can’t really call it ‘paperwork’ when there’s no paper involved, can one?

What few bills are actually mailed to us I file by year.

I have been so busy for the last 12 months that I have been unable to find the time to pull up a new folder and write ‘2014’ on the tab.

Everything has been going in to the ‘2013’ folder and every time I look at it I say to myself: ‘Self, you really must get organized!’

I started on Friday.

Obviously this isn’t something I could dedicate my undivided attention to but it seemed like the perfect task to handle while watching stupid Christmas movies.

Watching stupid Christmas movies is also something I can’t dedicate my undivided attention to.

As it turns out the stupid Christmas movies were even more stupid than usual so we ended up watching real movies (Hunger Games).

Lest you think I spent hours and hours cleaning out my 2013 file folder….. I have a 2-drawer file cabinet stuffed to the gills with folders that haven’t been touched in 10 (or more) years.

It came to my attention that I no longer need to keep the 2001 phone bills from Andorra.

Or the receipt for my WinBook laptop that I bought in 1998 and donated to charity in 2004.

I’m almost done….. And I’ve found some really interesting and fun stuff.

Watch this spot.

3 thoughts on “Venison Braised in Red Wine, with Shallots, paperwork”

  1. Your filing sounds like mine! I pay the bills every month, but they come electronically and they’re paid the same way. I don’t even get my bank statements through the mail anymore. When we moved a couple of months ago now (geez, time flies!) I tossed a file cabinet that was full to the brim with stuff from the 80’s that I moved 12 years ago to the house we recently sold. I never went through it then, didn’t feel I needed to now.

    This recipe looks wonderful. My son-in-law gives us venison every year. Usually, I use it in chili or goulash because we don’t get the steaks, just the ground meat. And a lot of jerky. Really good jerky. But this year, I got some steaks so I think I’ll need to try this.

  2. My nephew always makes a lot of jerky, too, but only recently. When we lived there we used to get steaks and ground venison from him. Hope the steaks are good.
    My files are done – about 70% in the trash LOL

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