Venison Bourguignon (Venison Stew)

Recipe by queenbeatrice
READY IN: 3hrs 30mins
YIELD: 6 bowls




  • 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.
  • Enjoy.