Venison Bourguignon

Venison Bourguignon

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
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 6


  • 3 lbs venison cut into 2-inch cubes
  • 3 cups red wine
  • 1/2 lb bacon
  • 1 large onion divided in two portions
  • 1/4 cup flour
  • 3 cups beef stock
  • 2 carrots diced
  • 2 cloves garlic minced
  • 1 Tbsp tomato paste
  • 2 Tbsp butter
  • 15 mushrooms quartered
  • 1 large sprig fresh rosemary and thyme chopped
  • 5 cups egg noodles


  • Soak 3lbs venison in 3 cups of red wine overnight
  • Following day drain in colander reserving the wine liquid for later
  • Cook 1/2 lb bacon until crispy and remove cooked bacon when done.
  • Brown drained venison in bacon grease, in batches to cook evenly (remove)
  • Once done sauté half the onion and add 1/4 cup flour to soak up grease.
  • Add all the meat and bacon back into the pan with 3 cups of beef stock.
  • Let simmer on medium low heat and add the reserved wine liquid.
  • Add diced carrots, minced garlic & 1 tbsp of tomato paste.
  • In a separate pan add 2 tbsp butter, the other half chopped onion and mushrooms- sauté until softened.
  • While stew cooks (for 30 minutes) cook noodles
  • After 30 mins add mushrooms and onions, salt and pepper, fresh rosemary and thyme.
  • Serve over cooked noodles