| Prep Time | 30 Minutes |
| Cook Time | 3.5 Hours |
| Servings |
Serves
|
Ingredients
- 3 tablespoons Olive Oil
- 8 ounces Bacon chopped
- 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 Cloves smashed
- 1 pound Crimini Mushrooms halved
- 1/2 cup Brandy
- 750 mL Dry Red Wine
- 2 cups Beef Stock or venison 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
Ingredients
|
|
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.
Recipe Notes
Source : https://www.aspicyperspective.com/venison-bourguignon/
Share this Recipe