Braised Venison with Shallots and Mushrooms; the update Recipe

Ingredients

• Venison Braised in Red Wine with Shallots and Mushrooms
• 16oz (500gr) venison, cut into pieces
• 2 1/2 cups red wine
• 1/2 cup beef stock
• 1 carrot, roughly chopped
• 1 onion, roughly chopped
• 4 cloves garlic
• 3 bay leaves
• 1 tbs juniper berries
• 1 tsp black peppercorns
• 1 tbs tomato paste
• 2 tbs cornstarch dissolved in 4 tbs water
• 6 shallots, whole
• 6oz brown mushrooms, thickly sliced
• 2 tbs olive oil, divided
View Full Recipe at Thyme for Cooking, the Blog