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–+ servings

Venison Bourguignon

Serving Venison Bourguignon has become a family tradition every Christmas Eve. If you don't have venison, you can make this with beef (stew meat)! There is no way to mess this dish up, which eases my mind as I prepare my home to receive guests.
5 from 1 vote
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Course Main Course
Cuisine American, French
Servings 8

Ingredients
  

  • 3 lbs. venison or beef stew meat or hindquarter
  • cut into 1 inch pieces
  • 2 tablespoons good olive oil
  • 8 oz. good bacon diced
  • Kosher salt
  • Freshly ground black pepper
  • 4 large Vidalia onions
  • 4 carrots sliced diagonally into 1-inch chunks
  • 2 teaspoons chopped garlic 2 cloves garlic
  • 2 1/2 cups canned beef broth
  • 2 cups good dry red wine
  • 1 tablespoon tomato paste
  • 2 teaspoons fresh thyme leaves
  • 3 tablespoons all-purpose flour
  • 4 tablespoons 1/2 stick unsalted butter at room
  • temperature divided
  • 1 lb. button mushrooms thickly sliced

Instructions
 

  • Heat the olive oil in a large Dutch oven or stockpot over medium heat.
  • Add the bacon and cook over medium heat for 8 to 10 minutes, or until the bacon is lightly browned. Remove the bacon with a slotted spoon.
  • Salt and pepper venison. In very hot skillet add a single layer of venison, brown it on all sides working in batches. Do not crowd the pan or the meat will steam instead of brown. Set aside.
  • Place onions, and carrots into the stockpot. Cook over medium heat for approximately 10 minutes or until the onions are lightly browned. Add garlic and cook for one minute longer. Add the wine and broth into pot. Add the venison, bacon, tomato paste, and and broth into pot. Add the venison, bacon, tomato paste, and thyme. Bring to a boil. When it reaches a boil turn it to low and simmer for about 2 hours.
  • Sauté mushrooms in 2 tablespoons of butter until lightly browned. Add to stew.
  • Thicken the stew by mixing 1/4 cup of water, 2 tablespoons of flour, and 2 tablespoons of butter. Pour mixture into pot. Simmer for about 5 minutes.
  • Garnish with parsley and serve with crusty bread and butter.

Notes

If you like this recipe, you can find it and others like it in my book, Happy Healthy Family Tracking the Outdoors In!
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