Name: Venison Bourguignonne
Prep time: 30 min
Cook time: 10 h
Total time: 10 h 30 min
Yield: 8
Ingredients: Worcestershire sauce, for marinade; Italian salad dressing, for marinade; 6 strips Bacon; 3 lbs. Venison roast, cut in 1½-inch cubes; 1 large Carrot, peeled and sliced; 1 medium Onion, sliced; 3 Tbsp. Flour; 10 oz. Condensed beef broth; 1 1/2 Cups Cups Red wine; 1 Tbsp. Tomato paste; 2 cloves Garlic, minced; 1 tsp. Whole thyme; 1 Bay leaf; 1 jar Small white onions, drained; 1 lb. Fresh mushrooms, sliced; 2 Tbsp. Butter, for sautéing mushrooms; 1/4 Cups Flour, for thickening; 2 Tbsp. Butter, for thickening

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Venison Bourguignonne

Author: Adam Moore Cooking Method: Slow Cooker Cuisine: French Courses: Main Course Recipe Keys: Dairy High Protein Make Ahead Non Vegetarian

Party / Entertaining

Difficulty: Intermediate Prep Time 30 mins Cook Time 10 hrs Total Time 10 hrs 30 mins

Servings: 8 Calories: 380

Best Season: Fall, Winter

Description

A French-style venison stew adapted for the crock-pot — venison cubes marinated overnight, then browned with bacon and slow-cooked with red wine, tomato paste, garlic, pearl onions, and mushrooms for eight to ten hours. Finished with a quick beurre manié (butter-flour paste) to thicken the gravy. A rich, low-and-slow showcase for venison.

Instructions

Marinate the venison roast overnight in a mixture of Italian salad dressing and Worcestershire sauce.
Cook the bacon in a large skillet until crisp. Remove and drain.
Add the venison cubes to the skillet and brown well.
Place the browned meat in the crockpot.
Sauté the carrot and onion in the same skillet.
Season with 1½ tsp. salt and ⅛ tsp. pepper, then stir in the flour.
Add the beef broth, mix well, and add to the crockpot.
Add the cooked bacon, red wine, tomato paste, garlic, bay leaf, and small white onions.
Cover and cook on LOW for 8 to 10 hours.
About 1 hour before serving, sauté the mushrooms in 2 Tbsp. butter and add them to the crockpot.
To thicken the gravy, turn the crockpot to HIGH. Cream ¼ cup flour and 2 Tbsp. butter together, roll into pea-sized balls, and drop into the crockpot. Bring to a boil and let thicken.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 380kcal

% Daily Value *
Total Fat 16g25%
Saturated Fat 6g30%
Cholesterol 160mg54%
Sodium 560mg24%
Total Carbohydrate 14g5%
Dietary Fiber 2g8%
Sugars 3g
Protein 42g84%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Marinate the venison overnight in Italian salad dressing and Worcestershire sauce — this is essential for tenderizing the meat and reducing any gamey flavor.

To thicken the gravy at the end, cream together ¼ cup flour and 2 Tbsp. butter, roll into pea-sized balls, and drop them into the crockpot on HIGH until the gravy thickens.

Venison Bourguignonne