Broken Arrow Ranch Venison, Antelope, Wild Boar, Quail, Dorper Lamb
View Cart
Home Order Online Wild Game Recipes About The Ranch Field Harvesting Articles and Information FAQ For Chefs and Food Professionals

Braising Wild Game Meat


SEVEN STEPS TO A DELICIOUS BRAISE

1. BROWN THE MEAT:
Add enough oil to a Dutch oven or high-sided skillet to coat the bottom. Heat over medium or medium high. Season the meat with salt and pepper. Brown it on all sides in batches; transfer to a plate. Pour off all but a few tablespoons of fat from the pan.

2. COOK THE AROMATICS:
Reduce the heat to medium and cook the aromatics in the braising pan until the vegetables are tender and perhaps just starting to brown.

3. ADD THE FLAVORINGS:
Stir in any herbs and other flavorings and cook a minute more. If you're adding vinegar it reduces by about half.

4. ADD THE COOKING LIQUID:
Return the meat to the pot and add enough liquid to barely cover. Bring to a gentle simmer on the stovetop before transferring the pot to the oven.

5. BRAISE THE MEAT:
Braise covered in a 180°F oven, basting and turning the meat occasionally. Adjust the heat as necessary to maintain a gentle simmer (barely bubbling). The meat is done when it's tender enough to cut with a fork or easily comes away from the bone, 4 to 12 hours, or more as needed.

6. REDUCE THE SAUCE:
Transfer the meat to a plate, let the liquid cool, and spoon off any fat. (For a smooth, refined sauce, strain the liquid.) Bring the sauce (strained or not) to a simmer and reduce until it thickens enough to coat the back of a spoon. Return the meat to the pot.

7. WARM AND GARNISH:
When ready to serve, warm the meat in the sauce, basting frequently, and stir in any finishing garnishes.

Fine Cooking Magazine