Best 2 Venison Bourguignon Venison Stew Recipes

Welcome to the realm of culinary delight, where succulent venison and robust flavors unite in the exquisite dish known as venison bourguignon venison stew. Prepare to embark on a gastronomic journey through the heart of this classic French stew. From the selection of prime venison cuts to the careful preparation of wholesome vegetables, our article will guide you through each step of crafting this heartwarming dish. Discover the secrets of searing the venison to perfection, creating a rich and flavorful braising liquid, and simmering it all together until the meat becomes fall-off-the-bone tender. We'll also introduce you to the art of incorporating aromatic herbs, succulent mushrooms, and the perfect touch of red wine to elevate this stew to its full potential. So, sharpen your knives, gather your ingredients, and let's venture into the enticing world of venison bourguignon venison stew.

Here are our top 2 tried and tested recipes!

VENISON BOURGUIGNON (VENISON STEW)

Venison Bourguignon (Venison Stew) image

Make and share this Venison Bourguignon (Venison Stew) recipe from Food.com.

Provided by queenbeatrice

Categories Stew

Time 3h30m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 19

Ingredients

3 lbs venison, cut into cubes
2 tablespoons bacon drippings
1 medium carrot, chopped rough
1 medium onion, chopped rough
1 teaspoon salt
1 teaspoon pepper
2 tablespoons flour
3 cups red wine, full bodied
2 -3 cups beef stock
1 tablespoon tomato paste
2 garlic cloves, halved
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon basil
2 bay leaves
18 -24 baby white onions, peeled
1 lb mushroom, fresh, quartered
2 tablespoons butter
2 tablespoons beef stock

Steps:

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.

VENISON STEW

Venison Stew image

Venison stew, with the added juniper berries, is delicious, hearty and warming meal full of succulent meat.

Provided by Laka

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

30 g cornflour
1 tablespoon dry mixed spice, of your choice
1/2 teaspoon black pepper
1/2 teaspoon sea salt
1 kg venison, meat for stew (deer, neck, shoulder and leg, without bones)
4 tablespoons olive oil (divided)
1/2 cup red wine
2 onions
80 g celery root, cut into small pieces
80 g parsley roots, cut into small pieces
100 g carrots, cut into small pieces
80 g fresh red peppers, cut into small pieces
8 -10 juniper berries, crushed in a mortar
800 ml beef broth, from 1 cube
2 tablespoons tomato paste
1 bay leaf

Steps:

Mix and combine corn flour, spices of your choice, black pepper and salt. Toss pieces of meat in seasoned flour, shake off excess flour.
Fry meat in batches in hot olive oil until browned on all sides. Take them out with a slotted spoon and place on a paper kitchen towel.
Return the meat to the pan, deglaze with red wine. Set aside.
Chop onions, celery, parsley and carrots in a blender to make a sofrito (a mixture of chopped vegetables). Fry in a pressure cooker pot in olive oil for 3-4 minutes, stirring occasionally.
Add chopped fresh red pepper and juniper berries, sauté briefly.
Add meat with wine, beef broth, tomato paste and bay leaf, stir, cover, and lock lid on pressure cooker. When pressure is reached, turn heat down to low. Continue cooking for 20 minutes. Release pressure naturally.
Serve with potato gnocchi, polenta or short pasta.

Nutrition Facts : Calories 644.2, Fat 22.5, SaturatedFat 5.3, Cholesterol 280, Sodium 1287.3, Carbohydrate 21.4, Fiber 4, Sugar 6.1, Protein 80.2

Tips:

Selecting the right venison cut is crucial. Leaner cuts like top round or sirloin are ideal, as they hold their shape well during cooking.
To tenderize the venison, marinate it overnight or for at least 4 hours in a flavorful marinade made with red wine, herbs, and spices.
Browning the venison in a large pot or Dutch oven over medium-high heat before adding the other ingredients creates a rich, caramelized flavor.
Use a variety of vegetables in your stew, such as carrots, onions, celery, mushrooms, and pearl onions, to add texture, color, and flavor.
The type of red wine you use in the stew will greatly impact the final flavor. Choose a robust red wine with good acidity, such as Cabernet Sauvignon or Pinot Noir.
Adding bacon or pancetta to the stew adds a delicious smoky flavor and richness.
Simmer the stew over low heat for at least 1 hour, or until the venison is fall-apart tender. Patience is key to developing deep, complex flavors.
Serve the venison bourguignon with mashed potatoes, egg noodles, or crusty bread to soak up the delicious sauce.

Conclusion:

Venison bourguignon is a classic French stew that combines the rich flavors of venison, red wine, and hearty vegetables. With its tender venison, flavorful sauce, and rustic charm, this dish is sure to impress your family and friends. Whether you're a seasoned chef or a home cook looking for a new culinary adventure, this venison bourguignon recipe is sure to become a favorite in your kitchen. So gather your ingredients, put on your apron, and let's get cooking!