Slow Cooking

Braised Venison with Red Wine and Rosemary Recipe

Name: Braised Venison with Red Wine and Rosemary Recipe
Yield: 6
Ingredients: 1.5kg boneless venison leg meat, diced into 2cm pieces; 1/4 cup (60ml) Maggie Beer Extra Virgin Olive Oil; 1 brown onion, roughly chopped; 8 cloves garlic, roughly chopped; 2 tbspn rosemary, roughly chopped; 1/4 cup (60ml) red wine; 100ml game stock or Maggie Beer Beef Stock; 6 juniper berries, bruised; 6 sprigs fresh thyme; Sea salt and freshly cracked black pepper, to season; 1/4 cup roughly chopped flat leaf parsley; [HEADING]You'll need to make:[/HEADING]; 1 serve [URL]Soft Polenta with Parmesan|https://www.maggiebeer.com.au/pages/recipes/soft-polenta-with-parmesan[/URL]