Venison Bourguignon Venison Stew Recipes
VENISON BOURGUIGNON (VENISON STEW)
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
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.
VENISON STEW
Venison stew, with the added juniper berries, is delicious, hearty and warming meal full of succulent meat.
Provided by Laka
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix and combine corn flour, spices of your choice, black pepper and salt. Toss pieces of meat in seasoned flour, shake off excess flour.
- Fry meat in batches in hot olive oil until browned on all sides. Take them out with a slotted spoon and place on a paper kitchen towel.
- Return the meat to the pan, deglaze with red wine. Set aside.
- Chop onions, celery, parsley and carrots in a blender to make a sofrito (a mixture of chopped vegetables). Fry in a pressure cooker pot in olive oil for 3-4 minutes, stirring occasionally.
- Add chopped fresh red pepper and juniper berries, sauté briefly.
- Add meat with wine, beef broth, tomato paste and bay leaf, stir, cover, and lock lid on pressure cooker. When pressure is reached, turn heat down to low. Continue cooking for 20 minutes. Release pressure naturally.
- Serve with potato gnocchi, polenta or short pasta.
Nutrition Facts : Calories 644.2, Fat 22.5, SaturatedFat 5.3, Cholesterol 280, Sodium 1287.3, Carbohydrate 21.4, Fiber 4, Sugar 6.1, Protein 80.2
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