Jeremiah Johnson Recipe

Prepare the Ingredients

Chop the onion, garlic, carrots, and potatoes into bite-sized pieces. Set aside.

Prepare the Meat

Season the venison steak with salt, black pepper, and thyme. Wrap each steak with a slice of bacon and secure with toothpicks if necessary.

Sear the Meat

In a large skillet, heat the olive oil over medium-high heat. Add the bacon-wrapped venison steaks and sear each side for 3-4 minutes until browned. Remove from the skillet and set aside.

Sauté the Vegetables

In the same skillet, add butter. Sauté the chopped onion and garlic until translucent (about 2-3 minutes). Add the carrots and potatoes, stirring occasionally for another 5 minutes.

Deglaze the Pan

Pour in the red wine and scrape up any brown bits from the bottom of the skillet. Allow the wine to reduce for about 2 minutes.

Add the Broth and Simmer

Add the beef broth, bay leaves, and the seared venison steaks back into the skillet. Bring to a gentle simmer.

Cook Until Tender

Cover the skillet and let it simmer for 45-60 minutes until the venison is cooked through and tender. Check occasionally, adding more broth if necessary.

Plate the Dish

Remove the bay leaves and serve the venison steaks with the vegetables and broth spooned over the top. Enjoy your hearty Jeremiah Johnson!