Recipe: Peposo – Tuscan Braised Venison

In Tuscany, Peposo is a rustic, slow-cooked dish traditionally made with beef, red wine, garlic, and plenty of cracked black pepper. This version uses venison, which makes it even richer and more flavorful. The slow braise brings out the best of the lean meat, creating a tender, deep, and savory stew that is paired perfectly with pasta, polenta or mashed potatoes.

The recipe works wonders with tough cuts of meat, or if you harvest an older animal with more connective tissue.

Ingredients

• 3 to 4 pounds venison (such as roast or hindquarter), trimmed and cut into 2-inch cubes
• 3 Tbsp olive oil, plus more as needed
• 6  garlic cloves, smashed but still in the peel
• 1 ½ cups Chianti (or other dry red), divided
• 3 cups beef broth
• 1 (14.5-ounce) can diced tomatoes
• 2 Tbsp tomato paste
• 2 tsp dried thyme
• 2 bay leaves
• 2 Tbsp freshly ground black pepper
• Kosher salt and additional pepper to taste

Directions

1. Heat olive oil in a heavy pan or Dutch oven over medium-high heat. Season venison cubes generously with salt and pepper. Sear one-third of the meat until browned on all sides, about 3 minutes per side. Add the garlic while searing. Transfer browned meat to a plate and repeat with the remaining batches.
2. Return all meat to the pan and pour in 1 cup of Chianti. Bring to a simmer, scraping any browned bits or fond off the bottom of the pan. Let the liquid reduce slightly for about 2 minutes.
3. Stir in beef broth, tomatoes and tomato paste. Add thyme and bay leaves, then bring the mixture to a simmer.
4. Reduce the heat to low, cover and simmer for about 2 hours, until the venison is tender.
5. Remove the lid, stir in the remaining ½ cup of Chianti and the black pepper, and simmer uncovered for 30 minutes until the sauce thickens and turns a deep reddish-brown color. Simmer longer for a thicker sauce.
6. Remove the thyme, garlic peels and bay leaves. Serve hot.

*The Peposo can be stored in the refrigerator for even better flavor when reheated.