Venison Bourguignon Recipe
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
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
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
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
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
Bring to a boil, then lower the heat and simmer for approximately 3 hours until the venison is very tender.
- 6
In the last hour of simmering, preheat the oven to 450 degrees F.
- 7
Place the mini potatoes on a rimmed baking sheet and toss with 2 tablespoons oil, salt and pepper.
- 8
Roast for 35-45 minutes until tender, tossing once in the middle.
- 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
Slowly stir the butter mixture into the stew until the desired thickness in reached—I like to add it all!
- 11
Salt and pepper to taste if needed.
Venison Bourguignon Recipe
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About this Recipe
Craving a hearty, deeply flavorful stew that stands apart from the everyday? This Venison Bourguignon recipe transforms lean deer meat into a rustic, tender masterpiece, inspired by classic French country cooking, delivering deep earthy flavors.
The magic here lies in building layers of robust flavor. Browning the venison, then rendering rich bacon, and deglazing with brandy and dry red wine creates an incredibly savory foundation. The bouquet garni, a small fresh herb bouquet with thyme, rosemary, and a bay leaf tied together, infuses the stew with aromatic herbs, making every bite complex and comforting.
You're in for an experience of truly tender venison, enveloped in a rich, deeply savory sauce. Each spoonful offers earthy notes from the crimini mushrooms, sweetness from the carrots and onions, and the underlying warmth of garlic and herbs. This is a substantial, satisfying deer stew, perfect for those seeking a luxurious yet comforting meal. The three pounds of baby golden potatoes, cooked within the stew, become wonderfully soft, absorbing all the incredible flavors.
Customization & Variations
If venison stock isn't readily available, you can easily use beef stock as a substitute without sacrificing much depth. While the recipe calls for crimini mushrooms, you could experiment with other earthy varieties if you prefer, ensuring they are halved for consistent texture.
This rustic Venison Bourguignon is an ideal centerpiece for a cozy family dinner or a gathering with friends, especially on a chilly evening. Serve it simply in wide, shallow bowls to best appreciate the rich sauce and tender ingredients.