Potted Venison
Rich potted venison with deep flavors of wine, mushrooms, and herbs, ideal for hearty gatherings and those who appreciate slow-cooked game dishes with robust taste.
Ingredients
Instructions
- Trim venison of all fat and cut into 3-inch cubes.
- In a large kettle, heat olive oil and add the venison.
- Brown the meat on all sides.
- Add crushed garlic and minced shallot.
- Cook until light brown, stirring well.
- Add Burgundy wine and simmer uncovered until the wine is reduced by half, about 20 minutes.
- Add beef stock, Worcestershire sauce, and whole mushrooms.
- Mix well, then cover the kettle.
- Simmer for 2 to 2 1/2 hours or until the meat is fork-tender.
- Remove from heat and transfer to a serving bowl.
- Serve with Hunter Sauce on the side and roasted potatoes.
Nutrition & Diet Analysis (per serving)
431
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).