Venison Bourguignon
Nov 09, 2005 by Wizzle | 0 Comments| Share it:
Intro
I’ve never actually cooked game meats before so I did a little research. Apparently a good acidic balance is required to both soften the meat and counter some of the gamey character. Just so happens that the recipe I wanted to use; a French style, was designed with that in mind.
Recommended Beverages:
- In Heat Wheat from Flying Dog brewery in Denver, Co
- Handley Cellars Pinot (also goes in the soup) from Anderson Valley, Ca, USA
- Le Sang des Cailloux (tr. Blood of the Stones) from Vaqueras, France
- Mak Cellars Shiraz from Claire Valley, Australia
Ingredients
- 1 pound of butcher-shop mesquite smoked bacon
- Venison stew meat
- Fresh Rosemary
- Fresh Thyme
- Fresh Basil
- Fresh Garlic
- Shitake Mushrooms
- Yukon Gold Potatoes
- Red Potatoes
- Yellow Onion
- Shallots
- Zucchini Squash
- Tomatoes
- Carrots
- Sourdough Bread
- Organic Beef Broth
- vegetable broth
Step 1
Step 2
Step 3
Step 4
Chop the garlic and get ready to fire up the bacon. On the right side of the stove, we get the soup base started. The bacon fat will provide the oil needed to start these vegetables cooking. Vegetable oil should be on standby in case you don't get enough fat from the bacon. Turns out that our bacon was too lean so we needed it.
Step 5
Step 6
Step 7
Step 8
Step 9
Later the venison will be browned in the bacon fat. Once it is finished, the pan will be deglaced with a cup of the pinot and a splash of brandy.
Step 10
Add the zucchini and some flour to provide some thickening. Crank up the heat a bit to facilitate cooking the flour. Meanwhile, transfer the cooked bacon pieces from the bacon slices pan into the pan with the vegetables and bacon.
Step 11
Step 12
And the herbs along with a bunch of black pepper. In this case I'm using fresh-ground Indian Malabar peppercorns.
Step 13
Step 14
Add the mushrooms to the vegetable and bacon pan after the flour is cooked so they don't steal all the precious fat for themselves.
Step 15
Tranfer the venison to the other pan with the vegetables and bacon to wait until the stock pot is ready.
Step 16
Step 17
Note the purple color to the pan and the way it's near solid at the edges. The deglazing is now finished.
Step 18
Add the sauce from the pan to the pot. Then add the potatoes to the pot. The starch from the potatoes was supposed to thicken it in to stew, but it didn't work. Sadness.
Step 19
Add the pan of vegetables and venison to the pot. After tasting the broth, I decided it needed a little salt. Course sea salt. Yum.
Step 20
Here is the finished venison bourguignon.
Now that you have learned how to make venison bourguignon, please be sure to view these other soup recipes. Also, you will love these French recipes.
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