Name: Braised Venison and Root Vegetables
Yield: Makes 6 servings
Cuisine: American
Ingredients: 1 bay leaf; Salt and freshly ground black pepper to taste; ½ teaspoon dried rosemary, crumbled; ½ teaspoon dried thyme, crumbled; 2 ribs celery (leaves included), chopped; 2 tablespoons red currant jelly; 1 cup sweet vermouth; 6 small white onions, peeled and scored on the root ends; 1 cup all-purpose flour; Cayenne pepper to taste; 12 tiny new potatoes, scrubbed but not peeled; 2 pounds boneless venison shoulder, trimmed of excess fat and cut into 1½-inch pieces; 2 medium parsnips, peeled and cut into 1-inch cubes; 2 cups beef broth; 3 medium carrots, scraped and cut into rounds; 3 cloves; 4 tablespoons (½ stick) butter

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

The Glory of Southern Cooking

By James Villas

Published 2007

About

Southern hunters have been stalking the whitetail deer for centuries. I can still remember my uncle Robert showing up periodically at the house with a side of dressed venison, which Mother would cut into steaks or roasts or use to make various stews and braised dishes. Mature fresh venison must be marinated to tenderize the meat and tame the gamey flavor, but since the frozen venison available in most markets today is much younger, it really needs no initial marination. And, besides, just t

Ingredients

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Ingredients

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