Venison Bourguignon Recipe

Name: Venison Bourguignon Recipe
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 6 serving
Ingredients: 3 tablespoons olive oil; 8 ounces chopped bacon; 3 pounds deer roast meat; 2 pounds carrots; 2 onions; 6 cloves garlic; 1 pound crimini mushrooms; 1/2 cup brandy; 750 mL dry red wine; 2 cups venison stock; 2 tablespoons tomato paste; 1 bouquet garni; 4 tablespoons butter; 1/4 cup flour; salt and pepper; 3 pounds baby golden potatoes

User Reviews

5.0

78 reviews

Excellent

Prep Time
30 mins
Cook Time
3 hrs 30 mins
Total Time
4 hrs
Servings
6
Calories
978 kcal
Course
Main Course
Cuisine
French, American

Venison Bourguignon Recipe

Gael Hudson

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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!

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Ingredients

Servings

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

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Instructions

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.
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.
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.
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.
Bring to a boil, then lower the heat and simmer for approximately 3 hours until the venison is very tender.
In the last hour of simmering, preheat the oven to 450 degrees F.
Place the mini potatoes on a rimmed baking sheet and toss with 2 tablespoons oil, salt and pepper.
Roast for 35-45 minutes until tender, tossing once in the middle.
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.
Slowly stir the butter mixture into the stew until the desired thickness in reached—I like to add it all!
Salt and pepper to taste if needed.

Notes

Serve with the roasted baby potatoes or go for fluffy mashed potatoes!

Nutrition Information

Show Details

Serving 1serving Calories 978kcal (49%) Carbohydrates 61g (20%) Protein 69g (138%) Fat 36g (55%) Saturated Fat 13g (65%) Cholesterol 238mg (79%) Sodium 769mg (32%) Potassium 2858mg (82%) Fiber 12g (48%) Sugar 11g (22%) Vitamin A 25775IU (516%) Vitamin C 40.8mg (45%) Calcium 216mg (22%) Iron 18.7mg (104%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 978 kcal

% Daily Value*

Serving	1serving
Calories	978kcal	49%
Carbohydrates	61g	20%
Protein	69g	138%
Fat	36g	55%
Saturated Fat	13g	65%
Cholesterol	238mg	79%
Sodium	769mg	32%
Potassium	2858mg	61%
Fiber	12g	48%
Sugar	11g	22%
Vitamin A	25775IU	516%
Vitamin C	40.8mg	45%
Calcium	216mg	22%
Iron	18.7mg	104%