When I think of this venison bourguigon I can’t help but see an image of Julia Child saying beef bourguigon in my head while at the same time hearing Luigi Boccherini’s “Minuet” (the song played when someone is portraying something fancy).
This dish is an great example of taking a “stew” and making it more elegant yet simple at the same time. Below is slightly modified recipe from a Spicy Perspective.
Ingredients
3 Tb. olive oil, divided
8 oz. chopped bacon
3 lbs. deer roast meat (aka venison), chopped into large 2 inch chunks
2 lbs. carrots, chopped into large chunks
2 onions, roughly chopped
6 cloves garlic, smashed
1 lb. crimini mushrooms, halved
½ cup Brandy
1 bottle (750 ml) dry red wine
2 cups Venison stock (sub. beef stock)
2 Tb. tomato paste
1 Bouquet Garni (small fresh herb bouquet with thyme, rosemary and a bay leaf)
4 Tb. butter, softened
¼ cup flour Salt and Pepper
3 lbs. baby golden potatoes
Instructions
Heat 1 Tb. 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 salt and pepper to taste.
Brown the venison 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 the butter and flour to create a roux coating all of the vegetables.
Add all meat back to the pot, followed by: brandy, wine, stock, and tomato paste. Add 1 tsp. salt and 1 tsp. 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 Tb. oil, salt and pepper. Roast for 35-45 minutes until tender, tossing once in the middle.
To serve, place take the potatoes and add them to the bourguigon. Gently stir so the potatoes are not smashed. Scoop some of the bourguigon into a bowl and enjoy.
