Elk Stew Bourguignon Recipes

ELK STEW BOURGUIGNON

Elk Stew Bourguignon image

This is a delicious rich-tasting stew that can also be made with beef, venison or a combination of meats. The juniper berries really enhance the flavour so it is worth trying to find them. I found my dried juniper berries at a health food store. They are very strong so it's best to discard them (along with the bay leaf) as you find them in the finished dish. This tastes even better cooked a day or two in advance and re-heated. It also freezes well. I adapted this from a recipe on a pamphlet I picked up from an elk farmer near Ottawa. Elk is very lean and also very tender when cooked slowly on low heat (or quickly on high heat). It is very low in calories, fat and cholesterol and high in protein. Hints: I cook a batch of bacon in advance and keep in the freezer to add at the end. Browning the meat is key to the rich flavour.

Provided by Cathy 41

Categories Stew

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

2 lbs farm-raised elk meat
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3 slices bacon
1 tablespoon olive oil
1 large onion, chopped
3 medium carrots, cut in 1-inch chunks
2 stalks celery, cut in 1-inch chunks
3 small potatoes, skin on, cubed
2 tablespoons tomato paste
5 juniper berries
1 teaspoon dried thyme
1 bay leaf
1 cup dry red wine
2 tablespoons red wine vinegar
1 1/2 cups beef stock

Steps:

Cut meat into 1" cubes and pat dry. Mix flour, salt and pepper in a bowl or plastic bag. Add meat cubes, a few at a time to coat. Shake off excess flour and reserve.
Heat a large heavy pot over medium-high heat and fry bacon until crisp. Remove, blot excess fat, chop and reserve. Note; this can be done in advance.
Heat olive oil in the same pot and quickly brown meat in batches on all sides. Transfer to a large bowl and reserve.
Reduce heat to medium, add onions, carrots, celery and potatoes. Cook, stirring until onions are softened.
Stir in tomato paste, juniper, thyme and bay leaf, then add wine and wine vinegar. Bring to a boil, scraping up browned bits from the bottom.
Add stock and reserved meat with juices to the pot. Return to a boil, then reduce heat, cover and simmer for 2 hours, stirring occasionally until meat is tender. Add additional flour to thicken or water to thin to desired gravy consistency. Stir in bacon.

Nutrition Facts : Calories 210.2, Fat 4.5, SaturatedFat 1.1, Cholesterol 2.7, Sodium 532.8, Carbohydrate 30.8, Fiber 4, Sugar 4.3, Protein 4.9

VENISON BOURGUIGNON (VENISON STEW)

Venison Bourguignon (Venison Stew) image

Make and share this Venison Bourguignon (Venison Stew) recipe from Food.com.

Provided by queenbeatrice

Categories Stew

Time 3h30m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 19

Ingredients

3 lbs venison, cut into cubes
2 tablespoons bacon drippings
1 medium carrot, chopped rough
1 medium onion, chopped rough
1 teaspoon salt
1 teaspoon pepper
2 tablespoons flour
3 cups red wine, full bodied
2 -3 cups beef stock
1 tablespoon tomato paste
2 garlic cloves, halved
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon basil
2 bay leaves
18 -24 baby white onions, peeled
1 lb mushroom, fresh, quartered
2 tablespoons butter
2 tablespoons beef stock

Steps:

Sauté meat cubes in bacon dripping until all sides are browned.
Remove meat and sauté onion and carrot. When cooked, set vegetables aside, drain fat, and return meat to pan and toss with salt and pepper.
Sprinkle flour evenly over mixture and toss to coat.
Place uncovered casserole on middle rack of preheated 450 degree oven for 5 minutes, to lightly crust meat. Remove casserole from oven and reduce temperature to 325 degrees.
Stir in wine and enough stock so that the meat is covered. Add tomato paste, garlic and herbs. Bring to a simmer, on top of stove. Toss cooked vegetables in casserole. Cover casserole and return to oven. Cook for 2 ½ to 3 hours until meat is tender.
While meat is cooking, sauté mushrooms and baby onions in butter and beef stock. Set aside until needed.
When meat is ready, pour contents of casserole in large sieve set over a sauce pan. Remove meat pieces and return to casserole. Add the mushroom and baby onion mixture to casserole.
Simmer broth in saucepan for a minute or two, skimming fat as it rises. You should have at least 2 ½ cups of sauce. Taste for seasoning. Pour sauce over mixture.
Enjoy.

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