Name: Venison Bourguignon
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6 servings
Ingredients: 1 kg venison stew meat, cubed; ½ cup all-purpose flour; 1 tsp salt; ½ tsp black pepper; 2 tbsp olive oil; 2 tbsp unsalted butter; 6 oz bacon, diced; 1 large onion, chopped; 3 cloves garlic, minced; 2 carrots, peeled and sliced; 2 cups mushrooms, halved; 2 cups dry red wine (Burgundy or Pinot Noir); 1 cup beef broth; ¼ cup tomato paste; 1 tbsp Worcestershire sauce; 2 tbsp fresh thyme, chopped (or 1 tsp dried thyme); 2 bay leaves; ½ tsp dried rosemary; ½ tsp smoked paprika; ¼ tsp ground allspice (optional, for depth); Salt and black pepper, to taste; 2 tbsp cornstarch; ¼ cup cold water; Fresh parsley, chopped; Crusty bread or mashed potatoes, for serving

DifficultyBeginner

CategoryMain Courses, Meat, Vension

A rich, French-inspired stew made with tender venison braised in red wine, mushrooms, and aromatic herbs. This hearty dish is a luxurious twist on the classic beef bourguignon, perfect for a cozy dinner or a special occasion.

Yields6 Servings

Prep Time30 minsCook Time2 hrs 30 minsTotal Time3 hrs

For the Venison

1 kg venison stew meat, cubed

½ cup all-purpose flour

1 tsp salt

½ tsp black pepper

2 tbsp olive oil

2 tbsp unsalted butter

For the Stew

6 oz bacon, diced

1 large onion, chopped

3 cloves garlic, minced

2 carrots, peeled and sliced

2 cups mushrooms, halved

2 cups dry red wine (Burgundy or Pinot Noir)

1 cup beef broth

¼ cup tomato paste

1 tbsp Worcestershire sauce

2 tbsp fresh thyme, chopped (or 1 tsp dried thyme)

2 bay leaves

½ tsp dried rosemary

½ tsp smoked paprika

¼ tsp ground allspice (optional, for depth)

Salt and black pepper, to taste

For Thickening (Optional)

2 tbsp cornstarch

¼ cup cold water

For Garnish

Fresh parsley, chopped

Crusty bread or mashed potatoes, for serving

Prepare the Venison

In a shallow dish, combine flour, salt, and black pepper.
Dredge the venison pieces in the flour mixture, shaking off any excess.
Heat olive oil and butter in a large Dutch oven over medium-high heat.
Sear the venison in batches for 4-5 minutes per side, until browned.
Remove the venison and set aside.

Cook the Bacon and Vegetables

In the same pot, add the diced bacon and cook until crispy.
Remove bacon and set aside, leaving the fat in the pot.
Add onions, carrots, and garlic to the pot, sautéing for 5-7 minutes until softened.
Add mushrooms and cook for another 5 minutes, until browned.

Deglaze and Build the Stew

Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom.
Stir in beef broth, tomato paste, Worcestershire sauce, thyme, bay leaves, rosemary, smoked paprika, and allspice.
Return the venison and bacon to the pot, stirring to combine.

Simmer the Stew

Cover and reduce heat to low.
Simmer for 1.5 - 2 hours, or until the venison is tender and the sauce has thickened.

Thicken the Stew (Optional)

If a thicker stew is desired, whisk the cornstarch and water mixture into the stew.
Simmer for an additional 10-15 minutes, stirring occasionally, until thickened.

Serve

Remove bay leaves and discard.
Taste and adjust seasoning with salt and pepper.
Serve over mashed potatoes or with crusty bread, garnishing with fresh parsley.

Tips and Variations

For Extra Richness: Add a splash of balsamic vinegar or a spoonful of red currant jelly to the sauce.
Mushroom Options: Use a mix of mushrooms like cremini, shiitake, or portobello for added depth.
Make It Spicy: Add a pinch of cayenne or a dash of hot sauce.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Freezing: Cool the stew completely before transferring to a freezer-safe container. Freeze for up to 2 months. Thaw overnight and reheat slowly.

Ingredients