Venison Bourguignon Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 hrs 30 mins
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Total Time
4 hrs
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Servings
6
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Calories
978 kcal
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Course
Main Course
Venison Bourguignon Recipe
Description
This recipe transforms lean venison roast into a tender, flavorful stew through slow simmering. Initially, bacon is cooked until crisp to provide a smoky base, then venison chunks are browned for flavor and sealed. Aromatics including onions, garlic, carrots, and mushrooms are sautéed before reincorporating the meat. The stew builds with brandy, dry red wine, venison or beef stock, tomato paste, and a bouquet garni of thyme, rosemary, and bay leaf for herbal depth.
Simmered for about three hours, the meat becomes very tender and absorbs the nuances of the wine and herbs. The softened vegetables and mushrooms contribute to the hearty stew texture. The final dish is served alongside roasted baby golden potatoes, which are tossed in olive oil, salt, and pepper and roasted at a high temperature until tender and slightly crispy, adding a contrasting texture.
This meal pairs well as a comforting dinner where rich, slow-cooked game meets simple but crisp roasted potatoes. The instructions emphasize the sequence of browning and layering flavors to achieve a balanced and deeply flavored bourguignon.
Ingredients
- 3 tablespoons olive oil divided
- 8 ounces Bacon chopped
- 3 pounds venison roast chopped into large 2-inch chunks
- 2 pounds carrot chopped into large chunks
- 2 onion roughly chopped
- 6 cloves garlic smashed
- 1 pound cremini mushroom halved
- 1/2 cup brandy
- 750 mL red wine dry
- 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
- black pepper
- 3 pounds baby golden potato
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 the Venison Bourguignon with roasted baby potatoes or mashed potatoes for a complete meal.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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