Wine-Braised Venison

One misty autumn day in Piedmont, Italy, I ate a rich, satisfying local dish, beef braised in Barolo wine. Now, making this in Piedmont, where Barolo wines are almost affordable, would be one thing, but a visit to my local wine store revealed that while I may drink Barolo on special occasions, I would definitely not be cooking with it. I chose a well-priced Barbaresco, but any hearty red wine will do, and I decided that this was just the right way to cook a bone-in shoulder of venison. This