Venison Burgundy Recipe

Venison Burgundy

venison burgundy

This Venison Burgundy recipe is a great alternative to chili. Just last year I won a chili competition with it in the alternative category.

Venison Burgundy Ingredients:

2-pounds cubed venison (elk, antelope, or deer; probably be good with a very lean beef too)
1-pound of bacon, cubed
2 or 3 garlic cloves, minced
1 or 2 medium onions, diced
1 bag of baby carrots cut in half
2-cups Merlot wine
2-cups water
1 tsp thyme
3 Bay leaves
1-can tomato paste
Peeled pearl onions
Sliced mushrooms

Coat the venison in flour and brown in oil (don’t overdo it with the oil). Take the meat out of the pan and set it aside in a large baking dish with covered top (or crockpot with liner). You will add more to this so leave room.

Mix the cubed bacon, garlic, diced onion, and carrots in the pan (do not drain after venison) you browned the venison in.  Cook until bacon is cooked through (not crisp) and onions are opaque. Place this mixture on top of browned meat in the large baking dish (or crockpot) (make sure you scrape any stuck on crunchy stuff from pan as you cook bacon and include it in the large dish).

In the same pan combine the merlot wine, water, thyme, bay leaves, and tomato paste.  Simmer until tomato paste is dissolved then pour over meat mixture. Cover and bake on 350 for about 1 ½ to 2 hours, (or crockpot on low for 5 – 6 hours) adding more water during baking if the mixture looks too dry.  About 45 minutes before mixture is done add peeled pearl onions to taste and mushrooms, continue cooking covered.  When finished, remove bay leaves and serve.

Goes great served over rice.

Venison Burgundy recipe provided by BGCA Board Member, Rick Langstraat.

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