Venison Bourguignon Venison Stew
Experience the rich, hearty flavors of this Venison Bourguignon Venison Stew, a gourmet twist on the classic French dish. Tender, slow-cooked venison is simmered in a luxurious red wine and stock-based sauce, infused with aromatic thyme, garlic, and bay leaves. Diced bacon adds a savory depth, while baby potatoes, mushrooms, and carrots bring a comforting medley of textures to every bite. Perfectly suited for a cozy dinner, this rustic stew is easy to prepare yet packed with elevated flavors that make it perfect for entertaining. Serve it with crusty bread or creamy mashed potatoes for a meal that’s both impressive and satisfying. Ideal for wild game enthusiasts or anyone seeking a refined comfort food recipe, this dish highlights venison at its finest.
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Recipe Information
Ingredients
- 2 pounds venison stew meat
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 slices bacon, diced
- 1 large yellow onion, chopped
- 3 medium carrots, peeled and sliced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups dry red wine
- 2 cups beef or venison stock
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme
- 2 bay leaves
- 1.5 pounds baby potatoes, halved
- 8 ounces mushrooms, quartered
- 2 tablespoons parsley, chopped (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Pat the venison stew meat dry with paper towels and season with salt and black pepper.
In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
Brown the venison in batches to avoid overcrowding the pan, about 3–4 minutes per side. Remove and set aside.
In the same pot, add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside.
Add the remaining olive oil and butter to the pot. Sauté the chopped yellow onion and carrots until softened, about 5 minutes.
Stir in the garlic and cook for 1 minute until fragrant.
Sprinkle the vegetables with the flour and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Let the wine simmer for 3–4 minutes to reduce slightly.
Add the venison stock, tomato paste, thyme sprigs, and bay leaves. Return the venison and bacon to the pot.
Bring the mixture to a gentle simmer, cover with a lid, and lower the heat to maintain a low simmer. Cook for 2 hours, stirring occasionally.
After 2 hours, stir in the halved baby potatoes and quartered mushrooms. Continue to simmer for an additional 1 hour, or until the potatoes are tender and the sauce is thickened.
Taste and adjust seasoning with additional salt and black pepper, if needed.
Remove the thyme sprigs and bay leaves before serving.
Garnish with chopped parsley, if desired. Serve hot with crusty bread or over mashed potatoes.
Nutrition Facts
Calories |
3474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.0 g | 140% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1144 mg | 381% | |
| Sodium | 4809 mg | 209% | |
| Total Carbohydrate | 193.7 g | 70% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 31.0 g | ||
| Protein | 336.6 g | 673% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 346 mg | 27% | |
| Iron | 44.3 mg | 246% | |
| Potassium | 8929 mg | 190% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
