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