Venison Bourguignon

Cooking

Apr 14

Serves: 6-8Prep time: 30 minutesCook time: 2-3 hrs.Ahh, Venison Bourguignon. When is the last time you heard someone say, "I don't like venison"? Not that long ago, I'll bet. Well if there was ever a recipe to change that, this is it. My wife of thirty plus years, who admits she is not big on game, says "I could drink this with a straw"!Most chefs will admonish you to use cuts of chuck for stews and soups. I use cuts from the ham and shoulder for this dish. I show a few tricks and advice in my video below to help you get this just right. As always, play with the recipe and adjust to your personal preferences. I hope you enjoy the Venison Bourguignon as much as we do.Ingredients3 Tbl olive oil8 Tbl unsalted butter8 oz. chopped bacon2-3 lbs. Venison cut into 1-2 inch pieces (pierce and sprinkle with little unseasoned Adolph's Meat Tenderizer)1-2 lbs. carrots (I love and use baby carrots)6 garlic cloves smashed1 lb. cremini mushrooms1/2 c brandy1 bottle dry red wine (use wine you would drink)2 c venison or beef stock1-2 Tbl Sundried tomatoes (can use tomato paste if you have to)1 Bouquet Garni (thyme, rosemary and bay leaf)4 Tbl softened butter1/4 cup flourSalt and pepper2-3 lbs. baby golden potatoes1 lb. frozen small (pearl) onionsSliced, crusty bread like a French Boule Bread or even toasted sourdoughProcedure

Heat 1 Tbl oil in a large cooking pot, add bacon and cook until crisp. Remove with a slotted spoon and set aside.
Salt and Pepper the venison and brown on both sides. Give it a little room. Don't pile a bunch of meat in and essentially steam it. We want it browned on both or all sides. Remove with a slotted spoon and set aside.
Add the onions and carrots into the hot oil. I usually have to give it a dash or two more olive oil. Cook and stir until softened.
Add the garlic cloves and sauté another few minutes.
Add the brandy and ignite with a match or lighter and stand back. This can take a minute or two to burn off.
Add the meat back into the pot, venison and bacon.
Add the wine and enough stock (broth) to cover the meat, carrots and onions.
Bring the pot to a boil and turn down to a simmer.
Add the sun dried tomatoes and the herb bouquet.
Cover and cook for 1 1/2 to 2 1/2 hours until meat is tender. Stir enough to ensure the dish is not sticking and the heat is correct, about every 15 to 20 minutes.
Mix 2 Tbl softened butter with 3 Tbl flour and slowly whisk in the cooking broth to thicken.
Place 2 Tbl butter and 1 Tbl oil in a skillet and sauté the pearl onions. Push them to one side of the skillet and sauté the mushrooms on the other. Use additional butter or oil as needed. Season both with a little salt and pepper. Mix and add both to the big pot with the wine broth and meat.
Simmer for another 15 minutes. Season to taste.
Brush the bread slices with olive oil and toast the bread slices. Traditional servings place the bread on the bottom of the bowl and serve over. Serve it the way you like it! If you are not using a good crusty bread, accompany the bourguignon on the side, otherwise it will get too soggy.