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Venison: Braised Beef or Venison with Brandy & Mustard

Source of Recipe

February 1993 Eating Well Magazine, page 74


List of Ingredients

1 tablespoon olive oil
1 1/4 pounds venison, trim of fat and membrane
1/2 cup brandy
2 cups defatted beef stock
2 tablespoons coarse grained mustard
2 tablespoons dijon mustard
4 shallots, peeled, thin sliced
4 sun dried tomatoes (not oil packed)
3 large cloves garlic, peeled, thin sliced
6 juniper berries
1 bay leaf


Recipe

Preheat oven to 325 degrees F. In a Dutch oven or deep skillet, heat oil over medium heat. Add meat and brown on all sides. Transfer to a plate lined with paper towels and drain off all the fat in the pan. Return the pan to the heat and immediately add brandy, stirring to scrape up any browned bits in the bottom. Cook until the brandy is reduced to a syrupy glaze. Stir in stock, mustards, shallots, sun-dried tomatoes, garlic, juniper berries and bay leaf and bring to a boil. Return the meat to the pan, cover tightly and pace in the oven. Bake, turning the meat every 30 minutes, for 1 1/2 to 2 hours, or until very tender. Remove bay leaf and season the sauce with pepper. Cut the meat into thin slices, arrange on platter and spoon the sauce over. Serves 4