Venison In Red Wine
Tender venison cubes simmered in red wine with mushrooms and herbs create a rich, flavorful dish perfect for hearty dinners and special occasions.
Ingredients
Instructions
- Toss the venison cubes in flour to coat evenly.
- Lightly brown the meat in melted butter in a large skillet or Dutch oven.
- Add chopped onion, dried parsley, chopped garlic, bay leaf, salt, and sliced mushrooms.
- Cook until the onion is just tender.
- Slowly add Burgundy wine and water, stirring constantly.
- Bring the mixture just to boiling, then reduce heat and simmer until the meat is tender.
- Add more wine if necessary during simmering.
- Remove the bay leaf before serving.
- Serve hot over cooked rice or buttered noodles.
Tips & Substitutions
For a richer flavor, consider marinating the venison in the Burgundy wine for a few hours prior to cooking. If you don't have Burgundy, any dry red wine will work as a decent substitute. For a thicker sauce, you can add a cornstarch slurry towards the end of cooking. For more inspiration, check out other Beef recipes for similar techniques.
Serving Suggestions
Serve this hearty venison dish over cooked rice or buttered noodles for a comforting meal. A side of steamed vegetables or a crisp salad can balance out the richness of the dish. For a complete experience, pair with a glass of the same Burgundy wine used in cooking.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a saucepan over low heat, adding a splash of water or wine to prevent drying out. Heat gently until warmed through, stirring occasionally to maintain a consistent temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Venison In Red Wine contains roughly 490 calories, with 11g protein, 54g carbohydrates, and 28g fat. It is an excellent source of iron (137% of the Daily Value), dietary fiber (55% of the Daily Value), and vitamin C (43% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 568mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of venison for this recipe?
Yes, you can use other cuts like venison shoulder or stew meat. Just ensure they are cut into similar-sized cubes to ensure even cooking. Adjust the cooking time as needed, as tougher cuts may require longer simmering.
What can I substitute for Burgundy wine?
If you don't have Burgundy wine, any dry red wine such as Cabernet Sauvignon or Merlot will work well. Avoid sweet wines, as they can alter the dish's flavor profile. The key is to use a wine you would enjoy drinking.
Is this recipe suitable for freezing?
Yes, this venison in red wine can be frozen. After cooking, let it cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).