Venison Bourguignon

Venison Bourguignon
Serves 6
Venison has more protein than any other red meat and is lean in fat. Rich in iron (more than beef) and full of B vitamins: B2 (riboflavin) and B3 (niacin), which help regulate metabolism; and vitamin B6 and B12
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 3lbs venison, cut into 2-inch cubes
  2. 3 cups red wine
  3. 1/2lb bacon
  4. 1 large onion (divided in two portions)
  5. 1/4 cup flour
  6. 3 cups beef stock
  7. 2 carrots, diced
  8. 2 cloves garlic, minced
  9. 1 Tbsp tomato paste
  10. 2 Tbsp butter
  11. 15 mushrooms, quartered
  12. 1 large sprig fresh rosemary and thyme (chopped)
  13. 5 cups egg noodles
Instructions
  1. Soak 3lbs venison in 3 cups of red wine overnight
  2. Following day drain in colander reserving the wine liquid for later
  3. Cook 1/2 lb bacon until crispy and remove cooked bacon when done.
  4. Brown drained venison in bacon grease, in batches to cook evenly (remove)
  5. Once done sauté half the onion and add 1/4 cup flour to soak up grease.
  6. Add all the meat and bacon back into the pan with 3 cups of beef stock.
  7. Let simmer on medium low heat and add the reserved wine liquid.
  8. Add diced carrots, minced garlic & 1 tbsp of tomato paste.
  9. In a separate pan add 2 tbsp butter, the other half chopped onion and mushrooms- sauté until softened.
  10. While stew cooks (for 30 minutes) cook noodles
  11. After 30 mins add mushrooms and onions, salt and pepper, fresh rosemary and thyme.
  12. Serve over cooked noodles
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