There are some dishes you make once in a while, and others you come back to every season without thinking twice. Venison Bourguignon is one of mine.
Every fall, I set aside a few roasts or shanks, batch cook this recipe, and stock the freezer for deer season. It’s also a tradition at my family’s holiday. Rich, comforting, and the kind of stew that makes the house smell incredible for hours.
Looking for more ideas? Check out my full collection of venison recipes, where I share everything from cozy stews to easy weeknight dinners.
If you’ve never made bourguignon before, think of it as a French country classic. Traditionally made with beef, the meat is slowly braised in red wine with carrots, onions, mushrooms, and herbs until it’s melt-in-your-mouth tender. Venison fits right in here — the long, slow cook coaxes out all the flavor while keeping the meat juicy, never tough.
This is one of those recipes that feels rustic and homey but still impressive enough to serve for special occasions. Whether you’re filling the freezer before hunting season or cooking for a holiday crowd, this is one venison dish you’ll come back to again and again.
What is Bourguignon?
Bourguignon is a classic French dish that is usually referred to as boeuf bourguignon. Beef braised low and slow in a rich red wine sauce with carrots, onions, mushrooms, and herbs. The kind of dish that takes simple ingredients and transforms them into something rich, hearty, and elegant all at once. It’s true rustic comfort food.
Venison makes a perfect stand-in for beef here. The long, gentle braise softens tougher cuts like shanks, shoulder, or neck, and the acidity from the wine balances the venison’s flavor without covering it up.
What you get is fork-tender venison in a silky red wine gravy that feels at home on a holiday table, a weekend dinner, or stashed in the freezer for busy nights during deer season.
Ingredients for Venison Bourguignon
Here’s everything you’ll need to pull this off. Nothing super fancy. Just quality ingredients that shine when cooked low and slow.
- Venison stew meat – I like shanks, shoulder, or neck. These cuts have plenty of connective tissue that breaks down into tender, silky bites. Backstrap and tenderloin are best saved for quick-cooking recipes.
- Smoked bacon – Adds depth and just enough fat to balance the lean venison.
- Carrots, onions, and garlic – The foundation of most braises.
- Red wine – Pinot Noir is my go-to. Bordeaux or Merlot also work. Skip the super cheap bottles. You want something drinkable.
- Beef broth – Rounds out the sauce and adds body.
- Tomato paste – For a little sweetness.
- Fresh thyme + bay leaf – Earthy, aromatic, and classic for bourguignon.
- Mushrooms & pearl onions – They soak up the sauce and give the dish that signature texture.
- Butter + flour – A simple thickener (a quick beurre manié) that brings the sauce together.
- Olive oil – Adds a bit of fruity flavor
- Salt, and black pepper
- Fresh parsley – A pop of color and freshness at the end.
Substitutions & Tips
- Wine – If you don’t want the wine flavor as strong, cut it back to 2 cups and add more broth. If you’re not cooking with wine at all, this really isn’t bourguignon anymore. It’s just a basic stew.
- Stock – Venison stock (if you’ve made some) is incredible here, but beef broth works just as well.
- Mushrooms & onions – If someone at your table isn’t a fan, keep them in large pieces. They can always be picked out, but they’re essential for flavor.
- Using frozen pearl onions – If you can’t find fresh pearl onions, frozen can work in a pinch. Defrost them in the microwave. Wrap them in paper towels and gently ring out the excess moisture before cooking.
- Cuts of venison – Stew meat packs from the local processor, boneless shanks, necks, and roasts all shine. If you’ve got a freezer full of deer, this is one of the best ways to use those tougher cuts.
How to Make Venison Bourguignon
If your pot is narrow, you can sear the meat and saute the vegetables in a large pan. Deglaze and then transfer to the pot or Dutch oven.
Step 1: Brown the Bacon
Start by a large Dutch oven or heavy-bottomed pot over medium-low heat. Add the diced bacon and cook until lightly browned and crispy, about 10–12 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
Step 2: Sear the Venison
Pat the venison dry with paper towels (this helps it brown properly). Season with salt and pepper. Increase heat to medium-high and sear the venison in batches until well browned on all sides, 8–10 minutes per batch. Transfer to the plate with the bacon.
Step 3: Build the Base
Lower the heat to medium. Add carrots and onions to the pot, cooking until the onions soften and begin to brown, about 10 minutes. Stir in the tomato paste and garlic, cooking for 1 minute until fragrant.
Step 4: Deglaze with Wine
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add bay leaf, thyme, and beef broth. Return the seared venison and bacon (plus any juices) to the pot. Bring to a gentle simmer, cover, and place in a preheated 350°F oven. Cook for about 3 hours, until the venison is tender.
Step 5: Thicken the Sauce
Mix softened butter and flour into a smooth paste. Stir this into the stew once it’s out of the oven. Simmer gently on the stovetop until the sauce thickens.
Step 6: Finish with Vegetables
In a skillet, sauté pearl onions and mushrooms in olive oil until lightly browned, 8–10 minutes. Season with salt and pepper, then stir them into the stew. Simmer for another 15 minutes to let the flavors meld.
Step 7: Serve
Remove the bay leaf and thyme sprigs. Taste and adjust seasoning. Garnish with fresh parsley and cracked black pepper. Serve over roasted or mashed potatoes, egg noodles, or crusty bread.
Serving Suggestions for Venison Bourguignon
This dish is all about that rich, silky wine sauce. So you’ll want something hearty to soak it up. Here are my favorite pairings:
- Mashed Potatoes: The classic choice. Creamy potatoes let the venison and sauce shine.
- Smashed Potatoes: Roast baby potatoes, lightly smashed for crispy edges, then spoon the stew over the top. Great for added texture.
- Egg Noodles or your Favorite Pasta: A great option if you want more of a French bistro feel.
- Polenta: Creamy, cheesy polenta makes a luxurious base that complements the deep flavors.
- Crusty Bread: Perfect for sopping up every last drop of sauce.
Storage & Reheating Venison Bourguignon
One of the best parts about venison bourguignon is that it actually gets better with time. The flavors deepen as the wine and aromatics settle into the meat and sauce. This makes it a great make-ahead option for busy weeks or even holiday gatherings.
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4–5 days. The sauce will thicken slightly as it cools, which is completely normal.
- Reheating on the stovetop (best method): Place the bourguignon in a heavy pot over low to medium heat, adding a splash of beef broth or water if the sauce feels too thick. Warm gently until the venison is heated through.
- Microwave option: Transfer a portion to a microwave-safe dish, cover loosely, and heat in short intervals, stirring in between to keep the sauce silky.
- Freezing: This dish freezes beautifully. Portion into freezer-safe containers, label, and store for up to 3 months. Thaw overnight in the fridge before reheating.
Pro tip: I often make a big batch right before deer season and tuck a few containers into the freezer. It’s the perfect ready-to-heat comfort food when I’m short on time or hosting during the holidays.
Top Tips for Success
- Choose the right cut: Shoulder, neck, or shanks are perfect because their connective tissue melts down during braising, making the meat extra tender.
- Pick a drinkable wine: Don’t waste money on an expensive bottle, but avoid the $4 jug wines. A mid-range Pinot Noir or Bordeaux works beautifully.
- Take your time: This dish rewards patience. If your venison isn’t fork-tender, let it go another 45 minutes to an hour. Low and slow is key.
- Thicken smart: The butter-flour mixture (beurre manié) keeps the sauce velvety without turning gummy. Stir it in slowly while stirring.
- Make ahead: Bourguignon always tastes even better the next day. Perfect for meal prep and entertaining.
Frequently Asked Questions
Yes. Venison is an excellent substitute for beef in bourguignon because it braises beautifully, turning tender while soaking up the rich red wine sauce.
Both are slow-cooked meat dishes, but bourguignon is defined by braising in red wine, which gives it deeper, more complex flavors than a standard stew.
Shoulder, neck, or shanks work best. These tougher cuts break down during braising, giving you tender, flavorful meat.
It translates to “Burgundy-style,” referring to dishes cooked with red wine, usually from France’s Burgundy region.
It’s most often served with mashed or smashed potatoes, but polenta, noodles, or crusty bread are also classic choices.
More Slow Cooked Venison Recipes
- Venison Osso Buco
- Slow Cooker Venison Shanks
- Crockpot Venison Neck Roast
- Slow Cooker venison Shoulder
- Venison Chili
- Venison Barbacoa
Lastly, if you make this venison bourguignon, please leave a review. I love reading about your wild game cooking experiences! If you have any questions about this recipe, feel free to send me a message on Instagram @Larry__White.
Venison Bourguignon (French Deer Stew with Red Wine)
Ingredients
- 8 ounces smoked bacon diced
- 2 1/2 pounds boneless venison stew meat (such as shanks, shoulder or neck cut into 2-inch pieces)
- Kosher salt
- ground black pepper
- 4 large carrots, cut into 2-inch pieces
- 1 onion, thinly sliced
- 3 garlic cloves, minced
- 1 bay leaf
- 750 ml bottle dry red wine (I use Pinot Noir)
- 3 cups beef broth, (or venison stock)
- 1 tablespoon tomato paste
- 3 sprigs of fresh thyme or (1/2 teaspoon dried)
- 3 tablespoons butter, brought to room temperature
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 8 ounces pearl onions, peeled (around 15 onions)
- 8 ounces cremini or button mushrooms, (halved if large)
For Serving
- 1/2 cup Fresh chopped parsley
Instructions
Preheat Oven
- Preheat the oven to 350 degrees F.
Cook the Bacon
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-low heat. Add the bacon and cook for 10 to 12 minutes or until lightly browned and crispy. Stir as needed. Transfer the bacon using a slotted spoon to a large plate. Reserve the bacon fat in the pot.
Sear the Venison
- Dry the venison with paper towels. Season with salt and black pepper.
- Increase the temperature of the pot to medium-high. Once the bacon fat starts to lightly smoke, add the venison in a single layer and sear on all sides until well browned, 8 to 10 minutes. Work in batches if needed. Remove the seared meat and place on the plate with the bacon.
Sauté the Carrots and Onions
- Lower the heat to medium. Add the carrots and onions to the pot and cook until the onions are soft, around 10 minutes. Stir occasionally while cooking. Add the tomato paste and garlic and cook for 1 minute.
Deglaze the Pot
- Add the wine and scrape up any brown bits at the bottom of the pot to incorporate them into the sauce. Add the broth, thyme and bayleaf.
Cook the Stew in the Oven
- Add the venison and the bacon back into the pot along with any juices that have accumulated on the plate. Bring to a gentle simmer, cover the pot, and place it in the oven. Cook until the venison is tender, around 3 hours. Set the pot on your stovetop.
Thicken the Stew
- Combine the room temperature butter and the flour in a small bowl. Mix with a fork until smooth. Stir the mixture into the stew and bring to a slow simmer.
Cook the Pearl Onions and Mushrooms
- Meanwhile, heat a large skillet over medium-high heat. Add the olive oil and saute the pearl onions and mushrooms until they have lightly browned, around 8 to 10 minutes. Season with salt and black pepper. Add them to the pot.
Final Cooking
- Gently simmer the stew for 15 minutes. Season to taste.
To Serve
- Top each dish with freshly chopped parsley and fresh cracked pepper.
NOTES
- Slow Cooker Option: Follow the recipe instructions through the deglaze step. Transfer the mixture to your crockpot. Cook on high for 6 to 8 hours. Follow the thickening instructions and cook in the crockpot on high for another 45 minutes or until slightly thickened. Add the sauteed pearl onions and mushrooms. Partially cover the crockpot and cook for another 30 minutes.
- Meat choice: Venison shanks, shoulder, or neck are ideal because the connective tissue breaks down during braising and creates a rich, silky sauce. Backstrap or tenderloin is not recommended since they’ll dry out.
- Wine: Choose a dry red wine you’d enjoy drinking (Pinot Noir, Merlot, or Bordeaux). Don’t use cooking wine; it will affect the final flavor.
- Thickening the sauce: The butter and flour mixture (beurre manié) ensures a glossy, velvety sauce. If you prefer a lighter sauce, use a cornstarch slurry instead.
- Pearl onions: If peeling fresh pearl onions feels like a chore, blanch them in boiling water for 1 minute, and then the skins will slip right off. Frozen pearl onions also work well. Just be sure to defrost them and gently squeeze out excess liquid.
- Mushrooms: Sear mushrooms separately before adding them back to the stew. This keeps them from getting soggy and adds depth of flavor.
- Make ahead: This dish tastes even better the next day as the flavors meld. Store in an airtight container for up to 4–5 days or freeze for 2–3 months.
- Serving ideas: Traditionally served with smashed or mashed potatoes, but polenta, buttered noodles, or crusty bread are all excellent for soaking up the sauce.
- Holiday & gatherings: Venison bourguignon makes a perfect centerpiece for a holiday meal or game dinner. It scales well, so you can easily double the recipe for a crowd.
5 thoughts on “Venison Bourguignon (French Deer Stew with Red Wine)”
At what point in the recipe do you add the broth?
After deglazing with the wine. It should be displaying correctly now.
I added a touch of cream at my husbands request. Amazing!
Has anyone left out the bacon?
I’m afraid it might overpower the subtle flavors of the stew
Also, should the venison be soaked in buttermilk to reduce the gaminess prior to cooking?