Venison Bourguignon Venison Stew Food

VENISON STEW

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.

BEEF BOURGUIGNON

Steps:

• Heat the olive oil in a large Dutch oven or a heavy based pot that's oven safe. Add the bacon and cook until crispy. Transfer the bacon to a paper towel lined bowl and set aside.
• Add the stewing beef in batches and brown well on all sides. Transfer to a plate and repeat with remaining beef. I did 3 batches, but depends on the size of your pot.
• Add the chopped onion, carrot, pearl onions and season with salt and pepper. Stir in the garlic. Cook for about 3 to 5 minutes until the onions are tender and translucent.
• Stir in the mushrooms then sprinkle the flour over. Stir and let it cook for another 2 minutes. Add the beef and bacon back to the pot.
• Add the red wine, beef broth, tomato paste, bay leaf, thyme and stir. Bring to a boil.
• Preheat the oven to 325 F degrees while you're bringing the stew to a boil.
• Cover the pot with a lid, place in the oven and cook for 2 1/2 hours stirring every hour.
• Serve over cooked noodles or creamy mashed potatoes.

BEEF BOURGUIGNON

Steps:

• For the marinade: Combine the garlic, bay leaves, carrots, celery, onions and wine in a large bowl or container. Add the beef; cover and let sit in the refrigerator at least 4 hours or overnight. (This is a really important step: it makes a huge flavor difference.)
• For the stew: Remove the beef from the marinade. Strain the veggies and bay leaves from the marinade and discard. Reserve 2 cups of the marinade.
• Preheat the oven to 350 degrees F.
• Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Sprinkle the beef with salt and toss with the flour; do not flour the beef until you're ready to brown it. Add the flour-coated beef to the hot pan, but be sure to not crowd the pan; you will need to work in four batches. Brown the meat well on all sides, 12 to 15 minutes. Remove from the pan to a baking sheet.
• After the first two batches, deglaze the pot with 1/2 cup of the reserved marinade, scraping up any browned bits. Drain the liquid into a small bowl. Add more olive oil to the pan to coat and cook the remaining two batches of meat. Add the meat to the baking sheet. Deglaze the pan with 1/2 cup marinade, scraping up any browned bits.
• Add the bacon and cook until it gets brown and crispy, about 5 minutes. Toss in the mushrooms, carrots, celery, garlic and onions, and season with salt. Cook until the mixture starts to soften and becomes very aromatic, about 10 minutes. Add the tomato paste and cook, 1 to 2 minutes. Add the remaining 1 cup marinade and deglaze the pan, stirring up any browned bits, 1 minute. Add the beef. Stir to combine and cook until the wine has reduced by half, 1 to 2 minutes. Add enough of the beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme bundle. Cover the pan, bring the liquid to a boil and put in the oven.
• Cook the beef for 2 hours. During the last hour of cooking time, add the potatoes. Cover the pan with the lid and put the stew back in the oven to cook for an additional hour.
• Remove the pot from the oven and skim off any excess grease from the surface of the stew. Garnish with the chives and serve with crusty bread to sop up all the sauce.

BEEF BOURGUIGNON

Steps:

• Preheat the oven to 250 degrees F.
• Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
• Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
• Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
• Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
• To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

A CLASSIC FRENCH VENISON STEW RECIPE

Steps:

• Gather the ingredients.
• Put the venison on one side of a large baking dish. Put the onions, carrots, and celery on the opposite side. Sprinkle the salt, pepper, and the dried herbs evenly over the meat and vegetables.
• Combine the beef stock and red wine. Pour the mixture over the meat and vegetables. Cover, and marinate in the refrigerator for 8 hours, or up to overnight.
• Remove the meat and vegetables from the marinade to separate bowls. Reserve the marinade for use later in this recipe.
• In a large Dutch oven or other heavy-duty pot, add the bacon and cook over medium heat, stirring occasionally until it crisps.
• Transfer to a paper-towel-lined plate to drain.
• Pat the venison dry with paper towels. Toss the meat chunks with the flour. Brown the meat in the bacon grease over medium-high heat in batches if necessary, until golden. Replenish the pan with vegetable oil if needed.
• Return all the meat to the pot. Add the tomato paste and cook, stirring continually until the meat and paste are combined, about 1 minute.
• Add the mushrooms, marinated vegetables, crisped bacon, and the reserved marinade to the pot.
• Cook the mixture, covered, on low heat until the meat and vegetables are tender, and the sauce has thickened, 45 minutes to 1 hour. Serve warm.

BEEF BOURGUIGNON (BURGUNDY BEEF STEW)

Steps:

• Preheat the oven to 300°F. Make a bouquet garni by wrapping the bay leaf, parsley stems, thyme, cloves, and peppercorns in a piece of cheesecloth and tying it with kitchen string.
• Season the meat with salt and pepper and dust with 2 tablespoons of the flour. Heat the oil in a large Dutch oven over medium-high heat and sear the meat in batches until browned, about 3 to 5 minutes per batch. Remove the seared beef from the pan and set aside.
• In the same pan, add the lardons, onions, and garlic and cook until golden brown, about 5 minutes (lower the heat to medium if needed so it cooks evenly and doesn't burn).
• Add the remaining 2 tablespoons flour and stir for a minute until it starts to cook. Slowly add the wine, water, tomato paste, and sugar, stirring to make sure the flour dissolves evenly into the liquid, and scraping up any caramelized bits in the bottom of the pan. Return the meat to the pan with any accumulated juices.
• Add the prepared bouquet garni to the pan and bring the mixture to a simmer. Cover, place in the oven, and cook until the meat is fork tender, about 2 to 2 ½ hours.
• Add the mushrooms and season with salt and pepper. Return the covered pot to the oven for another 20 minutes to finish cooking with the mushrooms. The meat should be very tender and almost falling apart (you should be able to easily pull it apart with a fork or even a spoon). Remove the bouquet garni before serving.

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.

BœUF BOURGUIGNON

Steps:

• Slice the beef into large cubes and place in a large bowl with all the ingredients for the marinade.
• Place in refrigerator until the next day. Easy!
• Prepare to cook the beef bourguignon 3 hours before serving.
• Drain the meat and dry it with paper towel (It will not brown if it is too wet).
• Heat the oil in a heavy-bottomed pan and brown the meat on all sides.
• Add the vegetables from the marinade and 2 tablespoons of the butter.
• Simmer for 15 minutes.
• Sprinkle the flour over the mixture and stir until well blended.
• Cover with the marinade.
• Bring to the boil.
• Add seasoning to your taste.
• Add ½ cup (4 fl oz/125 ml) water.
• Add the tomato puree, garlic, and bouquet garni.
• Cover and simmer for about 2 1/2 hours.
• Cook the potatoes in boiling salted water until soft. Serve boiled or creamed.
• The stew is served in a bowl and the potatoes served separately.
• Garnish with the chopped parsley.
• You could also have polenta (boiled cornmeal, best cooked in chicken stock) instead of the potatoes if you choose, for a change. Absolutely yummy!
• Note: You can also cook this in your crockpot once it has been prepared, and if you have some leftover, it can be reheated in your crockpot.