Venison Bourguignon
Cook Time
3-4 hours
Yield
4 servings
RECIPE Ingredients
- 6 slices Applewood Smoked Bacon, cut into lardons
- Neutral oil
- 2 pounds Venison Stew Meat
- Kosher salt & freshly ground black pepper
- 1½cups chopped onion (about 1 medium onion)
- 2 cups chopped carrot (about 3 medium carrots)
- 3 cloves garlic, smashed and roughly chopped
- 1 celery rib, cut in half
- Bouquet garni made with 2 bay leaves, about 6 sprigs fresh thyme, about 3 sprigs fresh flat-leaf parsley
- 1 tablespoon tomato paste
- 1 teaspoon anchovy paste or finely chopped anchovies (optional, but recommended)
- 3 tablespoons all-purpose flour
- ½ cup brandy
- 2 cups dry red wine
- 1 container Veal Demi-Glace
- 2-3 cups low-sodium beef stock
- 3 tablespoons unsalted butter
- ½ pound cremini mushrooms
- 1 cup peeled pearl onions
Recipe notes
Rich, hearty, and full of rustic charm, this Venison Bourguignon celebrates the robust flavors of game meat while staying true to its traditional roots.
RECIPE Preparation
- Preheat oven to 325 degrees F.
- Heat a medium-sized Dutch oven over medium heat. Add the bacon and cook until rendered and crisp. Remove bacon with a slotted spoon and set aside on a paper towel lined plate.
- Increase the heat to medium-high. There should be at least 2 tablespoons of bacon fat in the pan, add a little neutral oil, if needed. Season venison with salt and pepper. Working in batches as to not crowd the pan, sear the venison until deeply golden on all sides. Remove to a bowl and set aside.
- Lower heat back down to medium. Add chopped onion, carrot, and celery to the pan; sauté until onions are softened and translucent, about 5-6 minutes. Stir in the garlic and cook about 1 minute more. Stir in tomato paste and anchovy paste (if using) and continue to cook, stirring, until tomato paste becomes fragrant and starts to darken slightly.
- Move vegetables to the sides of the pan, creating a well in the center. Add a little neutral oil, if needed, then stir in flour. Stir to coat the vegetables and cook, stirring, about 5 minutes.
- Turn the heat up to medium-high. Carefully pour in brandy and wine, scraping up any browned bits on the bottom of the pan. Cook until reduced by half then stir in demi-glace and 2 cups of beef stock. Add venison back to the pan along with any accumulated juices. Add bouquet garni.
- Cover and transfer to the oven. Cook until venison is fork-tender, about 2-3 hours, checking at 1½ hours to make sure there is adequate liquid, adding reserved beef broth, if needed.
- Uncover and remove celery and bouquet garni, discard. Continue to cook, uncovered, until sauce has thickened, about 30 minutes more. Meanwhile, heat butter in a medium skillet over medium heat. Sauté the mushrooms and pearl onions until soft; season to taste with salt and pepper.
- When finished cooking, remove Bourguignon from the oven and stir in mushroom / onion mixture and reserved bacon lardons. Garnish with chopped parsley before serving over mashed potatoes, polenta, or couscous.