Venison Bourguignon

Venison Bourguignon is a refined and deeply flavorful dish that brings a wild twist to the classic French beef stew.

Slow-cooked in a rich red wine sauce, the tender venison absorbs the robust flavors of garlic, onions, and aromatic herbs, while mushrooms and bacon add depth and a touch of smokiness.

Each bite of this hearty stew is a perfect balance of rich, savory, and earthy notes, making it an ideal dish for a special dinner or a cozy evening at home.

Venison Bourguignon not only celebrates the unique taste of wild game but also elevates it into a gourmet experience worthy of any fine dining occasion.

Prep Time: 20 minutes
Cooking Time: 2.5 hours

Ingredients:

  • 2 lbs venison stew meat, cubed
  • 1/2 lb bacon, chopped
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • 2 cups red wine
  • 2 cups beef broth
  • 1 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 1/2 lb mushrooms, sliced

Method:

  1. Preheat oven to 350°F (175°C).
  2. In a large pot, cook bacon until crisp. Remove and set aside.
  3. Brown venison in the bacon fat. Remove and set aside.
  4. Sauté onion, carrots, and garlic in the same pot.
  5. Stir in tomato paste, wine, broth, bay leaves, thyme, salt, and pepper.
  6. Return venison and bacon to the pot. Add mushrooms.
  7. Cover and transfer to the oven. Cook for 2-2.5 hours, until venison is tender.

Venison Bourguignon

5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Servings: 0

Ingredients

  • 2 lbs venison stew meat, cubed
  • 1/2 lb bacon, chopped
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • 2 cups red wine
  • 2 cups beef broth
  • 1 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 1/2 lb mushrooms, sliced

Instructions

  • Preheat oven to 350°F (175°C).
  • In a large pot, cook bacon until crisp. Remove and set aside.
  • Brown venison in the bacon fat. Remove and set aside.
  • Sauté onion, carrots, and garlic in the same pot.
  • Stir in tomato paste, wine, broth, bay leaves, thyme, salt, and pepper.
  • Return venison and bacon to the pot. Add mushrooms.
  • Cover and transfer to the oven. Cook for 2-2.5 hours, until venison is tender.

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One Comment

  1. 5 stars
    Rusty, Thank you so much for this recipe. My wife and I made it last night and doubled it, using 4 lbs cubed top / bottom round of venison I harvested from our acreage right here in Del Rio, TX. We love the rich flavor. The only change I made was to add a tsp of rosemary leaves, because that’s how we roll. We love ❤️ it and will certainly be making it a regular staple of our venison dishes. Have a blessed Thanksgiving and keep up the great work sharing your culinary skills.

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