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:
- 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.

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.
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.