Slow-Braised Venison with Red Wine and Aromatic Herbs

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Tender venison slow-braised in a rich red wine sauce infused with rosemary and thyme, perfect for a cozy, flavorful dinner. This European-inspired venison recipe, ready in about 170 minutes, pairs venison shoulder, olive oil, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs venison shoulder
• 3 tbsp olive oil
• 2 medium, diced carrots
• 2, diced celery stalks
• 1 large, chopped yellow onion
• 4, minced garlic cloves
• 1 1/2 cups dry red wine
• 2 cups beef broth
• 2 fresh rosemary sprigs
• 3 fresh thyme sprigs
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp, freshly ground black pepper

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Instructions

1. Step 1: Preheat oven to 325°F. Pat 2 lbs venison shoulder dry and season with 1 1/2 tsp salt and 1 tsp freshly ground black pepper. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat and brown the venison on all sides, about 4 minutes per side until deep golden.
2. Step 2: Remove venison and add 2 diced medium carrots, 2 diced celery stalks, and 1 large chopped yellow onion to the pot. Sauté for 6 minutes until softened and fragrant, stirring occasionally.
3. Step 3: Add 4 minced garlic cloves and cook for 1 minute until aromatic. Pour in 1 1/2 cups dry red wine, scraping up browned bits from the bottom, and simmer for 5 minutes until reduced by half.
4. Step 4: Return venison to the pot and add 2 cups beef broth, 2 fresh rosemary sprigs, 3 fresh thyme sprigs, and 2 bay leaves. Bring to a simmer, cover with a tight-fitting lid, and transfer to the oven for 2 1/2 hours until the meat is tender and shreds easily.