Venison Bourguignon
Rich and Earthy Venison Bourguignon, AKA Frenchy Deer Stew.
Sooooooo, today we’re talking about deer meat. Animal lovers, please don’t be upset. I know deer have long pretty eyelashes and remind us of Bambi, but they also taste delicious and venison offers many health benefits. …in addition, I personally NEED meat. Due to some deep ancestral urge, my body craves it and I feel slightly bipolar without it. Am I forgiven? Sweet!
We’ve made some really great friends in the last 7 years we’ve lived in Asheville, NC. Being a place of extreme contrast we’ve got strict vegetarian buddies and friends that are carnivorous game hunters. We love and respect them all, but I’ve got to say, I love me some meat. Especially meat that I can’t buy at the grocery store.
A close friend of ours, Brad Wright, owns an archery business called Crooked Arrow Archery selling high quality bow hunting supplies. Brad is an accomplished archer who has placed in the Top 5 in state archery competitions over the last two years. He is a PSE Field Staff member and is also a Pro Staff member of the hit TV Show Antler Freaks. As an avid archer, Brad takes hunting season very seriously. Hunting is not only viewed as a sport, but as an art form and means of providing for his family.
Each successful hunt provides weeks of some of the highest quality red meat found in the states. Venison is considered one of the healthiest red meats because it is high in protein, iron and vitamin B, but extremely low in fat.
Brad is not only an archer and hunter, but a great game cook as well. He explained that the “wild” flavor some people have an aversion to is not necessarily based on the natural flavor of the dear meat, but often on poor butchery skills. He revealed that if deer meat tastes wild, brining will tenderize the meat and soften the flavor. Brad generously gave me a 3 pound deer roast (and a giant bone for my dog) to which we both jumped up and down with sheer delight!
With this precious piece of protein, I wanted to make something lavish yet rustic. Something that would allow the venison flavor to shine, but offer plenty on contrast. Venison Bourguignon was the answer.
This rich french stew of red meat, red wine, herbs and butter was the perfect way to “honor” the deer meat and delight those partaking. The bourguignon broth is more of a luxurious gravy bathing tender veggies and melt-in-your-mouth morsels of deer meat. I served the deer stew over a bed of roasted baby potatoes.
Something this special takes times. Venison Bourguignon is not a quick throw-together mid-week meal–save this for the weekend and savor it with good wine and great friends!
COOK’S NOTES:
Before I started the Venison Bourguignon, I brined the meat for one hour in salt water and a “Wild Game Blend” with juniper berries from Asheville’s Spice & Tea Exchange. This tenderized the deer meat, helping it to break down better.
Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Venison Bourguignon
Ingredients:
3 Tb. olive oil, divided
8 oz. chopped bacon
3 lbs. deer roast meat, 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
Directions:
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 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 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.
Once the venison is tender, mix half a stick of softened butter with ¼ 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.
TRY VENISON IN:
Corned Venison ~ Georgia Pellegrini
Venison Sausage ~ Hunter Angler Gardener Cook
Venison Artichoke and Goat Cheese Pizza ~ Woodburn Venison
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51 Responses to “Venison Bourguignon”
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I’m a card-carrying member of PETA and I didn’t take offense at this recipe. (People Eating Tasty Animals.) Cheers!
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To die for photos, by the way.
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That looks so tasty. I do love my venison! And I love it in stew also!
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This is a dish which I have eaten before but I particularly love the way you have cooked and presented it. I eat a lot of venison and your precise recipe is definitely one I will be trying in the near future. Thanks for the inspiration!
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We all love to hunt so currently I have quite a bit of elk and venison in my freezer. I will have to try this I’m am sure it is as delicious as it looks.
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Susan 30A EATS — December 13th, 2012 @ 2:14 pm
Miss- I’ll make you my Festive Champagne Mojito you wanted to try, if you will share your venison!!
This recipe is to die for and the photos incredible!
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Sommer — December 13th, 2012 @ 8:01 pm
Sounds like a plan!!
Um, AWESOME.
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I absolutely love venison, we have it a lot back home in Germany. In fact, I can’t wait to go back in December. We had a lovely stag dish at our wedding reception, too!
This looks absolutely delicious, wonderful recipe!
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This looks absolutely delicious. I shared with a friend who loves to cook and has access to venison as her husband is an avid bow hunter. I am hoping she makes this and invites me over to enjoy it (hint, hint…).
I love the photos — the op of turquoise in the napkins was a nice touch. Like that it wasn’t a “fall” color!
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I have been a huge fan of venison but I’ve also never brined it. I can honestly say I would have no problem eating this dish. You did a great job at giving it a rustic yet gourmet feel!
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This is so beautiful (and delicious!) looking. I love venison. I grew up eating a lot of game meat so this is right up my alley…yum!
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This looks wonderful. My husband would think he had died and gone to heaven if I made this — he loves venison.
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Amen! This looks incredible. I love venison soooo much.
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wow what a great idea!
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Wow.. this looks amazing! I have never had venison (I don’t think I could find it in NYC if I tried!!) but I am dying to try it. I love how you prepared it here.. mouthwatering!
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My father and brother are returning from a hunting trip. I don’t yet know how it went, but I do know they enjoy being outdoors. The venison stew looks delicious.
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I love the flavor of game!
Your photos look like they should be in a magazine, they’re so gorgeous!
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I love venison, my brother in law is an avid hunter and always makes sure to send me the best cute (smile) we make vension tamales, yum! It’s pretty nippy here in Texas I would love a huge bowl of this, thanks sommer!
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Gorgeous, and I am in love with that wine pouring shot! IN LOVE!
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not crazy about venison myself, but if I manage to talk Hubby into cooking this for me, you can bet I’ll try it. looks delish here!!
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What a scrumptious take on a classic! This looks so delicious. Lovely shots too!
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I wish I had friends like this…my husband loves game meat but is not the best at actually getting it for us.
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Thankyou, thankyou, thankyou! My husband is a hunter and I ALWAYS struggle with new recipes for all the venison we end up with! What a fantastic idea! Can’t wait to try it!
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Venison stew…I don’t think I am ever able to prepare something like this…you are truly talented!
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There is a deer farm just across the valley from us and I picked up my winter stash of venison last week (she culls and butchers in the fall – and the meat goes fast). Great recipe!
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Ohhh…Dear Sommer, What a beautiful recipe! That venison stew looks breath-taking–And that last pic is making me absolutely hungry
Just lovely!
HUGS <3
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I’m a big fan of venison, too! I’m working my way through a pot venison chili right now. At Christmas, I always try to get a venison tenderloin (garlic and peppercorn crust—mmmmmmm!). Never thought about doing a bourguignon.
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You definitely honored the meat with this recipe. I love well-cooked venison (and boar too!) and this is a must-try. I don’t know anyone who hunts, though, and I will admit that it is probably not my cup of tea as a pursuit, so I think I will get some venison online from D’Artagnan, as you have really inspired me with this dish.
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I am just like you in the fact that I need meat too! Love it! However, I have yet to try deer meat. It actually looks quite yummy!
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I love all the colorful photos you take! So beautiful!
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Now that is a bourguignon that I could eat over and over again. What a stunning dish, Sommer.
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Not sure I have ever tried venison, this dish looks like a great way to start!
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Your dish looks mouthwatering!
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Venison can be tricky so brining it was a great idea. Putting it in a crockpot for several hours also works.
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Wow I didn’t know people still did archery and hunting! I love vension meat, the flavour is amazing and what makes it better is that you can’t get it so often, so when you do have it’s extra special
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My sister tried Venison and said that it was delicious. I should send her this recipe. Your pics are really good.
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Your photos are stunning, Sommer.

But, venison is not my kind of meat. Far, far too gamy. I have even tried a 24 hour wild meat brine herb and onion mix that is to diminish the gaminess and break down the toughness of the meat… but, still couldn’t handle it. Yours looks divine, but I will stick with my traditional recipe – have a great (also lengthy) one on my site… and I do enjoy wild meat – a lot. Just not deer.
Bravo to you for taking this on!
V
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PS – love the green pot we both have – as always!
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The only meat I’m sad about eating is bunny xD
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I recently tried venison jerky and venison stew at a farm out in VA. It was surprisingly pretty good and I got over my fears of trying this meat. Your recipe definitely deals with this precious and delicate protein in a beautiful way.
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Mmmmm. This sounds amazing. I am hoping some friends of mine bless me with some more venison this year – it was awesome to have last year and this bourguignon would be delicious in my tummy. This carnivore is salivating at the idea already.
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The next time I find myself with a gift of venison, I will certainly make this stew! Yum. The photos are gorgeous as well.
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This is simply gorgeous. I was reading this recipe while at the lake house this weekend and immediately thought of this dish when I spotted a deer in the woods. I’m an awful person. But you started it
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I’m with you…gotta have my meat. And it’s usually venison. I’ve been wanting to try Venison Bourguignon and just have never gotten around to it. This looks too good not to make though. Thanks!
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Ok. My husband just put it on to simmer. fingers crossed!
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I’ve never cooked with venison before, but this is totally making me drool right now. I love the way the fingerling potatoes look in the dish. I’m sure they add a nice crispy contrast to the tender meat n veg.
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thank you for this recipe. i made this recently, with slight alterations, to much success. other than the venison, i thought the mushrooms came out so great in this dish. it was the most perfect stew to tuck into with the cold weather we’re experiencing.
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Sommer, could you post the recipe for the brine?
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