Venison Bourguignon (French Deer Stew with Red Wine)
This venison bourguignon is a French-inspired comfort dish made with tender venison braised in red wine, carrots, onions, and mushrooms. Slow-cooked until melt-in-your-mouth tender. Perfect for dinner parties, holidays, or preparing ahead and freezing during deer season.
Servings: 6 People
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.
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