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- 16oz (480gr) venison, cut into 1 1/2″ (4cm) pieces
- 2 shallots, chopped
- 1 carrot, cut into 2 or 3 pieces
- 1 rib celery, cut into 2 or 3 pieces
- 2 bay (laurel) leaves
- 1 tbs juniper berries
- 1 tsp black peppercorns
- 1 cup (8oz, 240ml) red wine
- 1 cup (8oz, 240ml) beef broth
- 1 tbs olive oil
- 1 1/2 cups Basic Brown Sauce
- Basic Brown Sauce:
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 rib celery, chopped
- 6 tbs butter
- 6 tbs flour
- 1 bay leaf
- 6 cups (48oz, 1440ml) beef broth
- 3 tbs tomato paste
- Add 1 1/2 cups brown sauce, venison to reduced wine and heat through
View Full Recipe at Thyme for Cooking, the Blog
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