Venison shoulder is the perfect cut for this dish because its lean meat and tough but tasty muscles respond perfectly to a slow braise. If you have difficulty finding a shoulder, use venison shanks instead. They'll need to cook perhaps 30 minutes longer, but they're delicious and worth the wait.

　　

Ingredients

Serves 6

　　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

　　

Step 1

1. Season the venison generously all over with salt and pepper. In a cast iron pot, heat the bacon drippings over high heat. Add the venison and sear on all sides until golden broth, 2-3 minutes per side. Remove the venison from the pot and set aside.

　　

Step 2

2. Reduce the heat to medium. Add the onions, carrots, and celery to the pot and cook until they turn a rich mahogany color, stirring frequently. Add the flour and stir until well combined. Add the tomatoes, dried mushrooms, and garlic. Bring the mixture to a boil and slowly stir in the beef broth and red wine.

　　

Step 3

3. Raise the heat and bring to a boil. Add the thyme, rosemary, bay leaves, sugar, and venison. Reduce to a low simmer, cover, and cook for about 1 1/2 hours, until the meat pulls easily from the bone. Taste and season well.

　　

Step 4

4. Transfer the venison to a cutting board and remove the bone. Slice the meat into rough chunks and return to the pot to warm. Discard the herb sprigs and bay leaves.

　　

Step 5

5. Serve the venison in shallow bowls over Louisiana rice, pasta, or mashed potatoes.

　　Reprinted with permission from My Family Table: A Passionate Plea for Home Cookingby John Besh, © 2011 John Besh and Dorothy Kalins Inc, LLC