Burgundy Venison

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

Ready In:
2hrs 5mins
Serves:
Units:

ingredients

directions

  • 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.
  • Heat oil in a Dutch oven or heavy pot over medium heat.
  • Add bacon and cook until crisp, about 5 minutes on each side.
  • Remove and drain on paper towels.
  • Add onions and saute until browned, about 3-5 minutes.
  • Add venison and cook for 2-3 minutes, turning once or twice.
  • Sprinkle flour over meat and onions, and stir until coated.
  • Cook for 2 minutes.
  • Stir in wine, stock, garlic, orange zest, and juniper berries.
  • Bring to a boil.
  • Reduce heat.
  • Add bouquet garni, salt and pepper.
  • 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.
  • Add bacon and mushrooms.
  • Uncover and cook for 20 minutes.
  • Remove bouquet garni.
  • Serve with a sprinkling of minced parsley.
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@Chocolatl
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@Chocolatl
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"This is a savory stew, from Noel Kenney of Crookedwood House. Adapted from The New Irish Table."
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  1. Chocolatl
    This is a savory stew, from Noel Kenney of Crookedwood House. Adapted from The New Irish Table.
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