Braised Venison Cheeks & Raspberry Sauce
Tender venison cheeks are slow-cooked in a rich red wine broth, creating a melt-in-your-mouth experience. Paired with a tangy raspberry sauce, this dish strikes a perfect balance of savoury and sweet. It’s an elegant choice for any special occasion and pairs beautifully with creamy mashed potatoes or polenta.
Equipment
- 1 Pressure / Slow cooker
- 1 Fine Mesh Strainer
Ingredients
- 4-6 Venison Cheeks
- 2 tbsp olive oil
- 1 large onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 4 garlic cloves minced
- 2 cups beef or venison stock
- 1 cup red wine Mourvèdre, Syrah, Pinot Noir
- 1 cup fresh or frozen raspberries
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tbsp balsamic vinegar
- 2 tbsp honey
- Fresh parsley chopped (for garnish)
- ½ tbsp cold butter
- Salt and pepper
Instructions
- Pat dry the venison cheeks and season the with salt and pepper.
- In the slow cooker, heat the olive oil on the sauté or high setting.
- Sear the venison cheeks directly in the slow cooker on all sides until nicely browned. Remove and set aside.
- Add the onion, carrots, and celery to the slow cooker, and cook until softened, about 5-7 minutes.
- Add the garlic and cook for another minute until fragrant.
- Add the browned venison cheeks back to the slow cooker with the sautéed vegetables.
- Pour in the beef stock, red wine, tomato paste, bay leaves, thyme, and rosemary. Stir to combine.
- Cover and slow cook on high for 4 hours.
- While the cheeks are cooking, combine the raspberries, balsamic vinegar, and honey in a small saucepan.
- Cook over medium heat until the raspberries break down and the sauce thickens, about 5-7 minutes.
- Strain the sauce through a fine mesh sieve to remove the seeds, if desired.
- **Pressure Cook (Optional): Pressure cook on high for an additional 15-20 minutes to further tenderize the meat.
- Once the venison cheeks are done, remove from cooker and set aside to rest.
- Strain 1 cup of cooking liquid from the cooker into the raspberry sauce, mixing well. Simmer for a few minutes to meld the flavors.
- Remove from heat and stir in the ½ tablespoon of cold butter to finish the sauce.
- Serve the venison cheeks with the raspberry sauce drizzled over the top alongside your choice of sides.
- Garnish with fresh parsley.
- Enjoy your elegant and flavorful braised venison cheeks & raspberry sauce!
Notes
- Serving Suggestions: For a rustic touch, serve the venison cheeks over a bed of creamy mashed potatoes or polenta, with roasted root vegetables on the side. It’s the perfect cozy and hearty meal.
- Wine Selection: Choose a full-bodied red wine like Mourvèdre, Syrah, or Pinot Noir. The wine will reduce and blend with the sauce, so pick one that you enjoy sipping. It’ll elevate the dish even more.
- Raspberry Sauce Adjustments: If the sauce feels too tart, add a little more honey to balance it out. On the other hand, if it’s a bit too sweet for your taste, a splash of balsamic vinegar will bring it back into balance.
- Bonus tip: Leftover sauce is great as a glaze for meats or even as a dipping sauce!
- Leftovers: Store any leftovers in an airtight container in the fridge for up to 3-5 days.
- Stovetop Method: Place the venison cheeks and sauce in a pan over low to medium heat. Add a splash of stock or water to keep it moist. Heat gently for about 10-15 minutes, turning the cheeks occasionally until warmed through.
- Oven Method: Preheat the oven to 325°F (160°C). Put the venison cheeks and sauce in an oven-safe dish, cover with foil, and add a little stock or water. Heat for 15-20 minutes, until fully warmed.
- Leftover Sauce: Reheat the sauce gently in a saucepan over low heat. If needed, add a splash of stock or water to keep it moist as it warms up.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
