Make the Holidays Easier with This Make-Ahead Bourguignon
Venison or Beef Bouguignon is the perfect answer to the question, “How do you feed a holiday crowd with minimum prep time and fuss?”
Just recently, my friend Sherry regretfully told me that no one in her family wanted to host their annual family Christmas party this year. I can SO understand that. Every year as Christmas approaches, I wish there could be two of me: one to do the holiday prep and the other to enjoy the holidays.
I am sure that many of you feel that same squeeze as you scurry around to the different holiday parties and shop for the perfect gifts for family and friends.
Sherry is one of the most hospitable souls that I know, but she was feeling overwhelmed with the amount of work that Christmas brings, especially for the hostess and cook. She needed a recipe that would leave her time to do the one thing that really matters: enjoy her family.
Venison / Beef Bourguignon is just that dish.
This hearty, make-ahead venison stew is both easy and inexpensive to make. Additionally, this recipe packs bold, unforgettable flavors. Along with tender deer meat or beef, think bacon strips, tomatoes, red wine, olive oil, fresh cloves of garlic, and sprigs of fresh thyme. After minimal prep, the stew simmers for two hours to give the flavors time to blend. Serve with crusty bread to sop up the sauce. What could be better?
What Is Bourguignon?
Bourguignon is a peasant fish originating from Burgundy, located just east of France. This stew includes a few vegetables and a tough cut of meat braised in wine (Burgundy) and beef stock with garlic and onions.
Both the braising process and the wine tenderize the meat. Therefore, even the toughest cut of meat will work for bourguignon. I cook my tough meat chickens and old laying hens using this method.
Venison Bourguignon: a Christmas Eve Tradition
Serving venison bourguignon has become a family tradition every Christmas Eve. If you don’t have venison, you can make this with beef stew meat!
I don’t think that I have ever prepared this dish without receiving sincere rave reviews. There is no way to mess this dish up, which also eases my mind as I prepare my home to receive guests.
One of my favorite ways to serve the bourguignon is to mound mashed potatoes in the middle of a bowl and pour the bourguignon over the potatoes. I usually make a hearty rustic bread and salad to serve alongside this dish.
I promise that you won’t be disappointed!!!
Venison Bourguignon
Serving Venison Bourguignon has become a family tradition every Christmas Eve. If you don't have venison, you can make this with beef (stew meat)! There is no way to mess this dish up, which eases my mind as I prepare my home to receive guests.
5 from 1 vote
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Course Main Course
Cuisine American, French
Servings 8
Ingredients
- 3 lbs. venison or beef stew meat or hindquarter
- cut into 1 inch pieces
- 2 tablespoons good olive oil
- 8 oz. good bacon diced
- Kosher salt
- Freshly ground black pepper
- 4 large Vidalia onions
- 4 carrots sliced diagonally into 1-inch chunks
- 2 teaspoons chopped garlic 2 cloves garlic
- 2 1/2 cups canned beef broth
- 2 cups good dry red wine
- 1 tablespoon tomato paste
- 2 teaspoons fresh thyme leaves
- 3 tablespoons all-purpose flour
- 4 tablespoons 1/2 stick unsalted butter at room
- temperature divided
- 1 lb. button mushrooms thickly sliced
Instructions
Heat the olive oil in a large Dutch oven or stockpot over medium heat.
Add the bacon and cook over medium heat for 8 to 10 minutes,or until the bacon is lightly browned. Remove the bacon with aslotted spoon.
Salt and pepper venison. In very hot skillet add a single layer ofvenison, brown it on all sides working in batches. Do not crowd the pan or the meat will steam instead of brown. Set aside.
Place onions, and carrots into the stockpot. Cook over medium heatfor approximately 10 minutes or until the onions are lightly browned. Add garlic and cook for one minute longer. Add the wine and broth into pot. Add the venison, bacon, tomato paste, andand broth into pot. Add the venison, bacon, tomato paste, andthyme. Bring to a boil. When it reaches a boil turn it to low andsimmer for about 2 hours.
Sauté mushrooms in 2 tablespoons of butter until lightly browned.Add to stew.
Thicken the stew by mixing 1/4 cup of water, 2 tablespoons of flour,and 2 tablespoons of butter. Pour mixture into pot. Simmer forabout 5 minutes.
Garnish with parsley and serve with crusty bread and butter.
Notes
If you like this recipe, you can find it and others like it in my book, Happy Healthy Family Tracking the Outdoors In!
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