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5.0 from 78 votes

Venison Bourguignon Recipe

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!

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bring to a boil, then lower the heat and simmer for approximately 3 hours until the venison is very tender.
  6. In the last hour of simmering, preheat the oven to 450 degrees F.
  7. Place the mini potatoes on a rimmed baking sheet and toss with 2 tablespoons oil, salt and pepper.
  8. Roast for 35-45 minutes until tender, tossing once in the middle.
  9. 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.
  10. Slowly stir the butter mixture into the stew until the desired thickness in reached—I like to add it all!
  11. Salt and pepper to taste if needed.

Notes

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

Nutrition Information

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

% 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.