Venison Bourguigon

Every year my husband tries to get me to eat venison - and every year I just can't get past the "gaminess" of the flavor. Our good friend Steve and his wife Andrea give us fresh venison each season (depending on how bow hunting season goes...he he) and while my husband Carmen is overjoyed, I'm not always as enthusiastic. But this year my husband was on a mission; a mission to cook a dish in which I wouldn't even know that I was eating venison. While I hate to admit it...his attempt was a success!
The recipe came from The direct link and instructions to the recipe can be found on 

3 Tb. olive oil, divided
8 oz. chopped bacon
3 lbs. deer roast meat, chopped into large 2 inch chunks
2 lbs. carrots, chopped into large chunks
2 onions, roughly chopped
6 cloves garlic, smashed
1 lb. crimini mushrooms, halved
½ cup Brandy
1 bottle (750 ml) dry red wine
2 cups Venison stock (sub. beef stock)
2 Tb. tomato paste
4 Tb. butter, softened
¼ cup flour
Salt and Pepper
3 lbs. baby golden potatoes

This really was a great winter meal for the whole family. Served over baby golden potatoes and with a warmed french baguette, it was really delicious! Give it a try...

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