Slow-Cooked Venison Recipe | Epicurious

Ingredients

• 1 4-pound venison shoulder
• Salt
• Freshly ground black pepper
• 1/4 cup bacon drippings
• 2 onions, diced
• 1 carrot, peeled and diced
• 1 stalk celery, diced
• 1/4 cup flour
• 1 12-ounce can diced tomatoes
• 1/2 cup dried porcini or chanterelle mushrooms
• 2 cloves garlic, crushed
• 3 cups beef broth
• 1 cup red wine
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 2 bay leaves
• Dash of sugar