Burgundy Venison

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Total Time
2hrs 5mins
Prep
5 mins
Cook
2 hrs

This is a savory stew, from Noel Kenney of Crookedwood House. Adapted from The New Irish Table.

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Ingredients

Nutrition

Directions

  1. Make a bouquet garni by placing the parsley, thyme and tarragon sprigs on a square of cheesecloth. Bring the corners up over them and tie together. Set aside.
  2. Heat oil in a Dutch oven or heavy pot over medium heat.
  3. Add bacon and cook until crisp, about 5 minutes on each side.
  4. Remove and drain on paper towels.
  5. Add onions and saute until browned, about 3-5 minutes.
  6. Add venison and cook for 2-3 minutes, turning once or twice.
  7. Sprinkle flour over meat and onions, and stir until coated.
  8. Cook for 2 minutes.
  9. Stir in wine, stock, garlic, orange zest, and juniper berries.
  10. Bring to a boil.
  11. Reduce heat.
  12. Add bouquet garni, salt and pepper.
  13. Cover and simmer until meat is tender and sauce is thick, about 1 1/2 hours. If too thick, add a little more stock or some water.
  14. Add bacon and mushrooms.
  15. Uncover and cook for 20 minutes.
  16. Remove bouquet garni.
  17. Serve with a sprinkling of minced parsley.