danielle prewett

When the weather starts to dip, I love this hearty dish highlighting an under-appreciated cut of meat: the brisket. This recipe turns the humble braise into a special dinner. After hours of cooking, the meat becomes infused with the sweet caramelized flavor of the red onions, which is the perfect...

Balsamic Braised Venison

venison brisket (substitute with roast, shoulder

Salt and pepper

red onions,

sugar

balsamic vinegar

venison/beef stock, plus more as needed

thyme

Bay leaf

Oil/fat

Pat the brisket dry and season generously with salt and pepper. For best results, do this step in advance (up to 24 hours). Before cooking, be sure to pull it out of the fridge and let it come to room temperature.

In a large Dutch oven or heavy pot with lid, heat 1-2 tbsp. of oil/fat over medium-high heat. Once hot, brown the brisket on each side (working in batches if it’s cut in two pieces). Remove and set aside on a plate.

Reduce the heat to medium-low. If your pot was smoking, let it cool down for a minute. Add an additional tbsp. of oil and stir in the red onions. Allow them to cook, stirring occasionally for about five minutes. When the onions are beginning to soften, sprinkle in the sugar and stir. At this point the onions should just start to caramelize,  and this is when you will add in the garlic. Cook garlic until fragrant, which is about 30 seconds to one minute.

Deglaze the pot by pouring in the balsamic vinegar, scraping up bits at the bottom. Turn the heat off and let liquids boil for a minute, allowing the onions to soak up the juices. Add the stock, thyme and bay leaf. Nestle the brisket in the onions until partly submerged and cover the pot with lid.

Transfer to the oven and cook for approximately 2 1/2 – 3 hours or more. Half way through you can check the meat, basting it with the liquid and adding a splash of stock if it seems to be drying out. The meat will be ready to serve when it begins to shred apart when pulled with a fork.

Slice the brisket against the grain and serve with the reduced sauce and caramelized red onions.

This Spanish-inspired stew was designed for busy weeknights when you need a healthy dinner on the table in 30 minutes. The recipe is pretty versatile, as it works with your choice of ground meat and a shelf-stable starch such as couscous. It’s a different approach to incorporating ground meat into...

Ground Venison and Red Pepper Soup

venison

kosher salt

tbsp. smoked paprika

rosemary leaves (use 1 tsp. if ground)

yellow onion, diced

chicken stock*

red peppers,

kale

Israeli couscous, orzo pasta, brown rice, diced potatoes, or pre-cooked chickpeas

Heat a large pot or Dutch oven over medium-high heat. Add roughly a tablespoon of olive oil to the pot, or enough to coat it in a thin layer. Once the oil shimmers, add the ground venison and brown. Sprinkle in the salt, paprika, and rosemary, and stir to combine. Remove the venison and set aside.

Add another tablespoon of oil if needed and sauté the diced onion until brown and soft, 3 to 5 minutes. Add the minced garlic and cook an additional minute, or until fragrant.

Deglaze the pan with chicken stock (see note below). Return the venison and add the strips of red peppers. Simmer for 10 to 15 minutes to reduce the liquid and intensify flavors.

Add the pasta or beans and kale to the pot. Cook for an additional 10 to 15 minutes, or until tender.

Taste and season with extra salt or black pepper if desired. Serve hot.

*Grains and pastas can absorb up to twice their weight in liquid; if using this type of starch you will need about 8 cups of chicken stock. If using beans or potatoes, you may only need about 6 cups of liquid.

*Many grocery stores carry roasted red bell peppers in a jar. Look in the pasta aisle near the canned tomatoes, artichokes, and capers.

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Balsamic Braised Venison

Ground Venison and Red Pepper Soup

Top 2 danielle prewett recipes from across the web

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Balsamic Braised Venison

Ground Venison and Red Pepper Soup

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