Braised Venison
Venison neck or shank braised low and slow with Jones bacon, red wine, and vegetables, then served over creamy polenta. The ultimate cold-weather dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jonesdairyfarm.com.
Cooking tools:
- Dutch oven
- Saute pan
- Saucepan
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Whisk
- Spoon
Ingredients
- 4 ounces Jones Dairy Farm Dry Aged Cherrywood Smoked Extra Thick Bacon
- 1 1/2 cups onion, diced
- 1 cup celery, diced
- 1 cup carrots, diced
- 16 ounces venison neck or shank
- salt
- pepper
- 1/4 cup flour, divided
- 1 cup red wine
- 2 cups beef broth
- 2 garlic cloves
- 4 sprigs thyme
- 1 cup polenta
- 3 cups chicken stock
- 1/4 cup parmesan cheese
- 2 tablespoons butter
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