Recipe by queenbeatrice
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
Directions See How It's Made
- 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.