My mom usually hunts and has venison but she’s been busy and got some from my brother in law Kyle that she gifted to me. I wanted to do something special so this was a 24 hour process and included some wild milk cap mushrooms I foraged and dehydrated. I used Madeira to caramelize after braising and accidentally grabbed the red wine I was drinking to de-glaze, which turned out to be a beautiful delicious roux gravy mess. Wish my family was here to enjoy it with me. Recipe adapted from Forager Chef.
bluebirdgo 