Braising Your Venison And Wild Game


Braising venison involves searing the meat and cooking it slowly in liquid. The process is simple and only requires time and patience.

Preheat your oven to 325 degrees. Next, you need an oven-safe pot. First, sear the meat in the pot, on the stovetop. This produces tasty brown bits of flavor that stick to the bottom of your pot.

After your meat is browned, remove it from the stovetop and add a cooking liquid like Beef or Vegetable Stock, or wine or even water. Adding the liquid deglazes the pot and allows you to scrape the browned bits off the bottom of the pot. These bits are full of flavor and add nice depth to your cooking liquid. The liquid also keeps the meat moist during the cooking process.

Next, place the pot in the oven, heated to 325 degrees. The cooking time depends on the size of the meat. You will know it’s ready when it’s fork tender.

Braised shanks, is an excellent braising meal. The shank is the lower portion of the leg; this cut is often used for ground venison because it has a lot of tendons. What most people don’t know is shanks are one of the most flavorful parts of a deer; they just need to be braised until tender and tasty.