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Venison Bourguignonne

Prep Time 30 mins
Cook Time 10 hrs
Total Time 10 hrs 30 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
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.

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
Instructions
  1. 1
    Marinate the venison roast overnight in a mixture of Italian salad dressing and Worcestershire sauce.
  2. 2
    Cook the bacon in a large skillet until crisp. Remove and drain.
  3. 3
    Add the venison cubes to the skillet and brown well.
  4. 4
    Place the browned meat in the crockpot.
  5. 5
    Sauté the carrot and onion in the same skillet.
  6. 6
    Season with 1½ tsp. salt and ⅛ tsp. pepper, then stir in the flour.
  7. 7
    Add the beef broth, mix well, and add to the crockpot.
  8. 8
    Add the cooked bacon, red wine, tomato paste, garlic, bay leaf, and small white onions.
  9. 9
    Cover and cook on LOW for 8 to 10 hours.
  10. 10
    About 1 hour before serving, sauté the mushrooms in 2 Tbsp. butter and add them to the crockpot.
  11. 11
    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.

Keywords: venison bourguignonne recipe, crock pot venison stew, French style venison, red wine venison stew, slow cooker game meat recipe, beef bourguignon with venison
Read it online: https://thefamilyrecipebook.com/recipe/venison-bourguignonne/