Venison Bourguignon
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5 from 8 votes

Venison Bourguignon

Rich and Earthy Venison Bourguignon, AKA French Deer Stew.
Prep Time30 mins
Cook Time3 hrs 30 mins
Total Time4 hrs
Course: Main Course
Cuisine: American, French
Servings: 6
Calories: 978kcal
Author: Sommer Collier

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
  • 4 tablespoons butter softened
  • 1/4 cup flour
  • Salt and pepper
  • 3 pounds baby golden potatoes

Instructions

  • 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.
  • 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 teaspoon salt and 1 teaspoon 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 tablespoons 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 1/4 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.

Nutrition

Serving: 1serving | Calories: 978kcal | Carbohydrates: 61g | Protein: 69g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 238mg | Sodium: 769mg | Potassium: 2858mg | Fiber: 12g | Sugar: 11g | Vitamin A: 25775IU | Vitamin C: 40.8mg | Calcium: 216mg | Iron: 18.7mg