VENISON BOURGUIGNON

Prep Time:  30 Minutes

Cook Time: 3 hours, 30 minutes

INGREDIENTS

3 T olive oil, divided

8 oz chopped bacon

3 lbs deer roast meat, chopped into large 2-in chunks

2 lbs carrots, chopped into large chunks

2 onions, roughly chopped

6 cloves garlic, smashed

1 lb Crimini mushrooms, halves

½ cup brandy

750 ml dry red wine

2 cups venison stock OR beef stock

2 T tomato paste

1 bouquet garni (a fresh herb bouquet with thyme, rosemary & bay leaf)

4 T butter, softened

3 lbs baby golden potatoes

Salt & Pepper

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bring to a boil, then lower the heat and simmer for approximately 3 hours until the venison is very tender.
  6. In the last hour of simmering, preheat the oven to 450 degrees F.
  7. Place the mini potatoes on a rimmed baking sheet and toss with 2 tablespoons oil, salt and pepper.
  8. Roast for 35-45 minutes until tender, tossing once in the middle.
  9. 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.
  10. Slowly stir the butter mixture into the stew until the desired thickness is reached—I like to add it all!
  11. Salt and pepper to taste if needed.

serving: 1servingcalories: 978kcalcarbohydrates: 61gprotein: 69gfat: 36gsaturated fat: 13gcholesterol: 238mgsodium: 769mgpotassium: 2858mgfiber: 12gsugar: 11gvitamin a: 25775iuvitamin c: 40.8mgcalcium: 216mgiron: 18.7mg

course: MAIN COURSE
cuisine: AMERICAN, FRENCH
author: SOMMER COLLIER

RECIPE from “A SPICY PERSPECTIVE”

 

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