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
To ensure a clean taste, it's best to absorb any excess or old blood from the meat.
Add the wine & stock
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.
Serve over smashes potatoes (our favorite), mashes potatoes, polenta, pasta or even rice. Don't forget to leave your review!