Miss Allie's Kitchen

Venison Bourguignon

Tender pieces of venison served in a  rich red wine sauce 

Bourguignon is a dish prepared (typically with beef) that braises the meat in a rich red wine sauce. There are usually carrots and mushrooms involved and that's what I'm using for our venison version.

Let’s get started!

4 Rules for Using Wild Game Meat for Bourguignon

01 Defrost meat on a paper towel to soak up old blood 

02 Layer your spices and seasoning adding them early + often 

03 Use plenty of acid to balance the rich flavors of game 

04 Use great quality stock or wine as a liquid 

Defrost meat on a paper towel to soak up old blood

01

To ensure a clean taste, it's best to absorb any excess or old blood from the meat. 

Layer Seasonings

02

Always layer your spices and seasoning adding them early + often to develop more flavor.

Add the wine & stock

04

Add the wine and deglaze the pot. Make sure to scrape the bottom of the pan well to loosen the flavor bits. Then add the stock. 

Add Sautéed Mushrooms

05

Add the sautéed mushrooms & pearl onions and mix well!

Patience is key... 

06

Continue cooking until the bourguignon sauce has thickened and the venison is very tender 

Enjoy! 

07

Serve over smashes potatoes (our favorite), mashes potatoes, polenta, pasta or even rice.  Don't forget to leave your review!