Venison Bourguignon Recipe

Venison Bourguignon Recipe

from aspicyperspective.com

Venison Bourguignon is a rustic and flavorful dish that combines tender pieces of venison with classic French elements, inspired by the French beef bourguignon. The result is a hearty and savory deer stew that with deep earthy flavors!

Ingredients

  • 3 tablespoons olive oil (divided)
  • 8 ounces chopped bacon
  • 3 pounds deer roast meat (chopped into large 2-inch chunks)
  • 2 pounds carrots (chopped into large chunks)
  • 2 onions (roughly chopped)
  • 6 cloves garlic (smashed)
  • 1 pound crimini mushrooms (halved)
  • 1/2 cup brandy
  • 750 mL dry red wine
  • 2 cups venison stock (or beef stock)
  • 2 tablespoons tomato paste
  • 1 bouquet garni (a small fresh herb bouquet with thyme, rosemary and a bay leaf - tied together)
  • 4 tablespoons butter (softened)
  • 1/4 cup flour
  • Salt and pepper
  • 3 pounds baby golden potatoes

Directions

  1. 1

    Heat 1 tablespoon oil in a large saucepot. Add the bacon and cook over medium heat until brown and crisp. Remove with a slotted spoon and set aside.

  2. 2

    Next pat the venison chunks dry with a paper towel and salt and pepper to taste. Brown the deer meat on all sides. Then remove with a slotted spoon.

  3. 3

    Add the onions, garlic, and carrots to the pot. Cook and stir for several minutes until the onions have softened, then add the mushrooms and cook another 5-10 minutes.

  4. 4

    Add all meat back to the pot, followed by: brandy, wine, stock, and tomato paste. Add 1 teaspoon salt and 1 teaspoon pepper and stir well. Then add the bouquet garni and cover.

  5. 5

    Bring to a boil, then lower the heat and simmer for approximately 3 hours until the venison is very tender.

  6. 6

    In the last hour of simmering, preheat the oven to 450 degrees F.

  7. 7

    Place the mini potatoes on a rimmed baking sheet and toss with 2 tablespoons oil, salt and pepper.

  8. 8

    Roast for 35-45 minutes until tender, tossing once in the middle.

  9. 9

    Once the venison is tender, mix half a stick of softened butter with 1/4 cup of flour. Use a fork to press into a paste.

  10. 10

    Slowly stir the butter mixture into the stew until the desired thickness in reached—I like to add it all!

  11. 11

    Salt and pepper to taste if needed.