Deer Braised in Merlot

4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 226.7
  • Total Fat: 3.8 g
  • Cholesterol: 79.7 mg
  • Sodium: 46.7 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 2.7 g
  • Protein: 24.3 g

View full nutritional breakdown of Deer Braised in Merlot calories by ingredient
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I used to make this with cream sauce, but here's a lighter version. I used to make this with cream sauce, but here's a lighter version.
Number of Servings: 4


    6 Large, Fresh Mushrooms
    1 Large Green Pepper
    1 Large Red Peppers
    10 Fresh Asparagus Spears, about 7 inches long
    10 Oz Fresh Venison, cubed
    1 1/2 C Merlot or other sweet red wine
    1 tsp Olive Oil
    1/2 TBS Garlic powder
    1/2 TBS Onion powder
    1 tsp Salt
    3 Grinds of fresh pepper from a mill
    1 Pinch rosemary
    1 Pinch Curry powder or more to taste


Slice mushrooms thin and cut peppers into strips, then cut the strips in half. Cut the bottom 1/3rd off the asparagus and discard. Chop the remaining asparagus into 1 inch pieces. Add the oil to a non stick pan and toss the peppers, mushrooms and asparagus to coat. Stir fry over medium heat, tossing constantly to prevent burning, for 5 minutes. Add the deer meat and allow the meat to brown just on the outside for a few minutes. When you can no longer see red, add the merlot. Allow this to simmer, covered, for 20 minutes. Check meat for doneness, season with herbs and spices and drain the wine into a small sauce pan. Place the venison and vegetables in a bowl and cover to retain the heat.

Place the sauce pan over the heat bring contents to a boil. Continue boiling the wine till you have reduced it to about 3/4 of a cup. Make a corn starch slurry with 1 TBS corn starch and 1/4 C water. Drizzle the slurry into the boiling wine slowly and stir thoroughly till thickened. The more cornstarch slurry you add, the thicker the sauce will be. Serve the Venison with the sauce along side some brown rice or whole wheat noodles.

Number of Servings: 4

Recipe submitted by SparkPeople user MIKITTA.

TAGS:  Beef/Pork |

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Member Ratings For This Recipe

  • Very Good! I will make this again. I used baby portobello mushrooms and they were excellent in the merlot sauce. - 3/3/08

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  • Liked recipe wihs there was more like it . My husband is a hunter and its hard to find venison recipes - 2/8/08

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  • This was a great recipe. I doubled the recipe and gave it to two other neighbors who also loved it. The rice and the sauce was great. Thanks for the share! - 9/2/07

    Was this review helpful?   yes  No
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