Whether we just got back from hunting or (like most hunters in Texas) have one or more large freezers full of deer meat, here’s a terrific German-style Hill Country recipe for making the best of our success.
3 pounds venison shoulder, trimmed and cut into cubes
½ stick butter
½ cup vegetable oil
½ cup minced shallots or onions
½ cup flour
1 teaspoon paprika
2 medium size yellow onions, peeled and diced
2 carrots, chopped
1 ½ pound fresh wild mushrooms, washed and sliced
½ pound lean bacon strips, cut into juliennes
½ teaspoon dried thyme
¼ teaspoon rosemary
½ teaspoon salt
8 black peppercorns, crushed
2 bay leaves
1 teaspoon tomato paste
1 cup whole cranberry sauce
1 cup heavy cream
2 cups beef broth
2 cups dry red wine
Spread the cubed venison on a large serving platter. Mix the flour, paprika, salt, and dust the cubed venison generously. Heat a heavy duty casserole, and brown one fourth of the venison in one tablespoon each of the butter and oil over high heat, transfer to a bowl. Brown the remaining venison in three batches, adding more butter as needed. Stir-fry the onions, carrots, shallots, and bacon with the remaining butter and oil. Return the browned venison to the casserole, add thyme, rosemary, tomato paste, bay leaves, peppercorns, and mix well.
Add red wine, beef broth, cranberry sauce, cover the casserole and simmer for 2 hours over low heat, or until the venison is tender. With a slotted spoon remove the venison and place in a serving bowl. Strain the sauce into another pot, add the mushrooms, cream and simmer for five minutes. Adjust the thickness and taste. Pour the gravy over the venison; serve with pasta or traditional spätzle. Serves 8.
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