Prep 30 mins
Cook 3 hrs
Very similar to Julia Child's famous Boeuf Bourguignon. A family favorite comfort food.
- 1360.77 g venison, cut into cubes
- 29.58 ml bacon drippings
- 1 medium carrot, chopped rough
- 1 medium onion, chopped rough
- 4.92 ml salt
- 4.92 ml pepper
- 29.58 ml flour
- 709.77 ml red wine, full bodied
- 473.18-709.77 ml beef stock
- 14.79 ml tomato paste
- 2 garlic cloves, halved
- 4.92 ml thyme
- 4.92 ml oregano
- 4.92 ml basil
- 2 bay leaves
Mushroom and Onion mixture
- 18-24 baby white onions, peeled
- 453.59 g mushroom, fresh, quartered
- 29.58 ml butter
- 29.58 ml beef stock
- Sauté meat cubes in bacon dripping until all sides are browned.
- Remove meat and sauté onion and carrot. When cooked, set vegetables aside, drain fat, and return meat to pan and toss with salt and pepper.
- Sprinkle flour evenly over mixture and toss to coat.
- Place uncovered casserole on middle rack of preheated 450 degree oven for 5 minutes, to lightly crust meat. Remove casserole from oven and reduce temperature to 325 degrees.
- Stir in wine and enough stock so that the meat is covered. Add tomato paste, garlic and herbs. Bring to a simmer, on top of stove. Toss cooked vegetables in casserole. Cover casserole and return to oven. Cook for 2 ½ to 3 hours until meat is tender.
- While meat is cooking, sauté mushrooms and baby onions in butter and beef stock. Set aside until needed.
- When meat is ready, pour contents of casserole in large sieve set over a sauce pan. Remove meat pieces and return to casserole. Add the mushroom and baby onion mixture to casserole.
- Simmer broth in saucepan for a minute or two, skimming fat as it rises. You should have at least 2 ½ cups of sauce. Taste for seasoning. Pour sauce over mixture.
Awesome recipe! My wife is not usually too keen on trying new things but she loved it. I used meat from the shoulder and neck. I posted a picture of the end result.
This was excellent. I used backstrap and cut it up into little medallions and followed the directions as written. It was FANTASTIC! I am really trying to eat more lean game meats and this works beautifully, is hearty, and actually great for you. Thanks for posting!
Wow, this is delicious. Instead of cubbing the meat I used about 3 lbs venison chops and left them whole with the bone in. I followed the same instructions for the rest of the recipe. I will add this recipe to my wild meat recipe cookbook at home. This was enjoyed by hubby and kids also. I made an account here just so I could rate this recipe :)