Directions:
- Melt the bacon drippings in a large Dutch oven over medium-high heat. Sear the venison in two batches until nicely browned and remove. Stir in the shiitake, onions, and garlic; cook until softened, 1 to 2 minutes. Pour in the cognac, wine, and bouillon cube, simmer for 30 seconds to remove the alcohol flavor and dissolve the bouillon.
- Stir in the venison, pepper, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low and simmer gently until the venison is tender, about two hours or more; adding water as needed.
- If using baby carrots, add them during the last half hour of cooking. When the venison is tender, you may wish to thicken the sauce by dissolving the cornstarch in 2 tablespoons of water and stirring it into the sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 410.8 Kcal (1720 kJ) | ||
| Calories from fat | 46.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.21g | 8% | |
|---|---|---|---|
| Cholesterol | 30.61mg | 10% | |
| Sodium | 411.05mg | 17% | |
| Potassium | 718.86mg | 15% | |
| Total Carbs | 22.07g | 7% | |
| Sugars | 6.13g | 25% | |
| Dietary Fiber | 5.2g | 21% | |
| Protein | 43.56g | 87% | |
| Vitamin C | 5.3mg | 9% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 5.5mg | 31% | |
| Calcium | 59.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 64.7 Kcal (271 kJ) | ||
| Calories from fat | 7.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.82g | 8% | |
|---|---|---|---|
| Cholesterol | 4.82mg | 10% | |
| Sodium | 64.74mg | 17% | |
| Potassium | 113.21mg | 15% | |
| Total Carbs | 3.48g | 7% | |
| Sugars | 0.97g | 25% | |
| Dietary Fiber | 0.82g | 21% | |
| Protein | 6.86g | 87% | |
| Vitamin C | 0.8mg | 9% | |
| Iron | 0.9mg | 31% | |
| Calcium | 9.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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