Best 3 Venison Bourguignon Venison Stew Recipes
Venison Bourguignon, a French classic, is a hearty and flavorful stew that showcases the rich, gamey taste of venison. This delectable dish is prepared with tender venison seared to perfection and braised in a luscious red wine sauce. The sauce, infused with the essence of burgundy wine, aromatic herbs, and savory vegetables, forms the heart of this culinary masterpiece.
Alongside the Venison Bourguignon recipe, this article offers a versatile collection of venison stew recipes that cater to various preferences and dietary needs. The Venison Stew with Sweet Potatoes and Black Beans introduces a vibrant twist with the addition of sweet potatoes and black beans, while the Venison and Mushroom Stew exudes an earthy elegance with the inclusion of wild mushrooms. For those seeking a low-carb option, the Venison Stew with Cauliflower Mash serves as a satisfying alternative. Additionally, the article features a Venison Goulash recipe, a Hungarian specialty known for its bold flavors and paprika-infused sauce. These diverse recipes ensure that every venison enthusiast finds a stew that tantalizes their taste buds.
VENISON STEW
I had no choice but to learn to cook some years ago while my wife recuperated from surgery. But I found I really enjoyed trying different recipes and adapting them to my own taste-that's how my now-famous venison stew recipe came to be! -Gene Pitts, Wilsonville, Alabama
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, heat oil over medium heat. Brown meat on all sides. Remove from pan. Add onions to the same pan; cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Add water, stirring to loosen browned bits from pan. Stir in Worcestershire sauce, bay leaf, oregano, salt, pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer until meat is tender, 1-1/2 to 2 hours., Add potatoes and carrots. Continue to cook until vegetables are tender, 30-45 minutes. Remove and discard bay leaf. In a small bowl, mix flour and cold water until smooth; stir into Dutch oven. Bring to a boil; cook and stir until thickened, 1-2 minutes. If desired, stir in browning sauce.
Nutrition Facts : Calories 271 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 791mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
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.
Nutrition Facts : Calories 357 kcal, Carbohydrate 12 g, Cholesterol 129 mg, Fiber 2 g, Protein 51 g, SaturatedFat 3 g, Sodium 383 mg, Sugar 4 g, Fat 7 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
VENISON STEW
Provided by Emeril Lagasse
Categories main-dish
Time 1h35m
Yield about 6 servings
Number Of Ingredients 24
Steps:
- In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock.
- Remove the stew from the oven and serve in shallow bowls with crusty bread.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Tips:
- Use high-quality venison: The quality of the venison will greatly affect the flavor of the stew. Choose venison that is fresh, lean, and has a mild gamey flavor.
- Marinate the venison: Marinating the venison will help to tenderize it and infuse it with flavor. Use a marinade that contains acidic ingredients, such as wine, vinegar, or lemon juice. You can also add herbs, spices, and vegetables to the marinade.
- Brown the venison: Browning the venison will help to develop its flavor and create a nice crust. Brown the venison in a large pot or Dutch oven over medium-high heat. Be sure to brown the venison in batches so that it does not overcrowd the pot.
- Use a variety of vegetables: Vegetables add flavor, texture, and color to the stew. Use a variety of vegetables, such as carrots, celery, onions, mushrooms, and potatoes. You can also add other vegetables, such as parsnips, turnips, or rutabagas.
- Use a good quality red wine: The red wine is an important ingredient in this stew. Choose a red wine that is full-bodied and has a good flavor. You can use a Burgundy, a Cabernet Sauvignon, or a Merlot.
- Cook the stew slowly: This stew is best when cooked slowly. Simmer the stew for at least 2 hours, or until the venison is tender and the vegetables are cooked through.
Conclusion:
Venison bourguignon is a delicious and hearty stew that is perfect for a cold winter day. It is made with venison, red wine, vegetables, and herbs. The venison is marinated in a flavorful marinade, then browned and stewed in a rich red wine sauce. The vegetables add flavor, texture, and color to the stew. Venison bourguignon is a classic French dish that is sure to impress your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
