Burgundy Venison Food

VENISON BOURGUIGNON (VENISON STEW)

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.

BURGUNDY VENISON

Steps:

• Make a bouquet garni by placing the parsley, thyme and tarragon sprigs on a square of cheesecloth. Bring the corners up over them and tie together. Set aside.
• Heat oil in a Dutch oven or heavy pot over medium heat.
• Add bacon and cook until crisp, about 5 minutes on each side.
• Remove and drain on paper towels.
• Add onions and saute until browned, about 3-5 minutes.
• Add venison and cook for 2-3 minutes, turning once or twice.
• Sprinkle flour over meat and onions, and stir until coated.
• Cook for 2 minutes.
• Stir in wine, stock, garlic, orange zest, and juniper berries.
• Bring to a boil.
• Reduce heat.
• Add bouquet garni, salt and pepper.
• Cover and simmer until meat is tender and sauce is thick, about 1 1/2 hours. If too thick, add a little more stock or some water.
• Add bacon and mushrooms.
• Uncover and cook for 20 minutes.
• Remove bouquet garni.
• Serve with a sprinkling of minced parsley.