Updated August 16, 2016.
This venison burgundy recipe has all of the classic comfort and warmth of beef Burgundy, using the wealthy flavor of game. The slow cooking method and hearty dark wine sauce of the stew causes it to be a ideal match for tougher shoulder cuts of venison, which needs a little more time for you to prepare lower right into a buttery tender texture.
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Ingredients
- 3 cups dry dark wine
- 2 cups strong beef stock
- 1/4 cup Cognac (or top quality brandy)
- 1 large yellow onion, chopped into large pieces
- 2 carrots, peeled and reduce 2-inch-lengthy pieces
- 3 cloves garlic clove, crushed and chopped
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary oil
- 10 black peppercorns
- 3 whole cloves
- 1 allspice berries
- 1 dried bay leaf
- 3 pounds venison chuck (shoulder cuts), reduce 2-inch chunks
- 1/2 pound bacon, reduce thick slices, after which coarsely chopped
- two tablespoons plus 1 tablespoon softened butter
- 1 tablespoon tomato paste
- two tablespoons essential olive oil
- 1 pound gem onions, peeled
- 1 pound white-colored mushrooms, easily wiped neat and bottoms trimmed
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 tablespoon all-purpose flour
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Preparation
Steps to make red venison wine stew:
Inside a large non-reactive container, lightly toss together the dark wine, beef stock. Cognac, onion, carrots, garlic clove, parsley, thyme, rosemary oil, peppercorns, cloves, allspice, bay leaf, and venison pieces. Refrigerate and permit the mix to marinate overnight or not less than 8 hrs.
Preheat a stove to 300F. Take away the venison in the marinade and drain it on the clean kitchen towel.
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Utilizing a slotted spoon, transfer the vegetables to some bowl and reserve the marinade liquid.
Inside a large Nederlander oven set over medium-high temperature, melt two tablespoons butter. Fry the bacon within the butter until it's crisp. Maintaining your fat within the Nederlander oven, transfer the cooked bacon to some plate. Add some drained venison towards the bacon fat and prepare over high temperature, frequently turning, before the venison is browned. Transfer the venison to some paper towel-lined plate. Add some marinade vegetables towards the fat and saut on them medium-high temperature, frequently stirring, for around 5-7 minutes. Drain any remaining fat. Stir within the tomato paste and let it prepare for around thirty seconds. Progressively add some all the reserved marinade liquid, continuously stirring to create a smooth sauce.
Return the venison and bacon towards the Nederlander oven, and stir a couple of occasions to mix the components. Cover having a lid and prepare within the preheated oven for several hrs, before the venison is extremely tender.
Utilizing a slotted spoon just transfer the venison to some clean bowl.
Strain and skim body fat in the sauce and pour it into the Nederlander oven, combined with the venison.
Inside a large skillet over medium-high temperature, saut the gem onions for around ten minutes, until they turn tender. Continue cooking them until the majority of the cooking liquid evaporates. Add some mushrooms, salt, and pepper towards the pan and saut them, combined with the onions for five minutes.
Knead together the reserved tablespoon of softened buttBourguignoner and 1 tablespoon all-purpose flour to create a beurre manie. Stir the beurre manie in to the simmering onion and mushroom mixture and prepare it for one minute, until it thickens slightly. Add some thickened vegetable garnish towards the Nederlander oven and produce the stew to some simmer for several minutes. Remove in the heat and serve hot.