Venison bourguignon

by smth good on March 19, 2011

in meat&poultry

Traditionally cooked with beef, this rich stew has a certain charm when cooked with venison and served on a chilly evening. Slow food staple, beef (or in this case venison) bourguignon must be cooked with a good Burgundy wine. I used a Merlot for the recipe below, a good choice judging from the result.

Some bourguignon recipes require juniper berries; personally, I prefer allspice berries for this recipe in particular so feel free to experiment when it comes to the bouquet garni and the rest of the spices involved.

Utensils: a skillet, a large bowl

Serves 4, prep. time 2 hours (+10 hours for marinating)


  • 1.2 kilograms venison haunch, diced
  • 1 bottle (750 milliliters) Burgundy red wine
  • 500 milliliters beef stock
  • 2 onions, diced
  • 5 garlic cloves, finely chopped
  • 3 carrots, diced
  • 4 celery stalks, diced
  • 1 bouquet garni (thyme, bay leaves, parsley, rosemary)
  • 200 grams button mushrooms, diced
  • 1 tbsp allspice berries
  • 3 tbsp cooking oil
  • 2 tbsp butter
  • 1 tbsp tomato paste
  • 1 tbsp flour
  • salt & pepper

Into a large bowl, put the venison and pour over the red wine. Add the bouquet garni, allspice berries, garlic, salt and pepper and marinate over night.

The following day, drain the meat and keep the marinade. Melt the butter with cooking oil in a large skillet.

Add the venison and cook until browned. Add in 2 cups of water and let simmer until juices evaporate and the meat is well browned.

Add the carrots, onion and celery stalks and keep cooking over low heat. Add the flour and stir until browned.

Add the tomato paste, beef stock and the marinade (the wine used to marinate the venison). Put a lid on and let the stew simmer until the venison and vegetables are thoroughly cooked.

Add the mushroom and let them cook for another 10 minutes. Salt & pepper to taste and turn off the heat.

Serve with butter baked potatoes or simple pasta. Enjoy!

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{ 14 comments… read them below or add one }

Kath March 19, 2011 at 9:10 pm

Major YUM! I love venison….your bourguignon looks fantatic!


Claudia March 19, 2011 at 9:15 pm

This does entice – it looks luscious. Have never done bougignon wth venison – maybe next autumn when venison is plentiful.


Terra March 19, 2011 at 11:14 pm

I love venison, I love Boeuf Bourguignon! This is a perfect recipe for me:-) Looks amazing!!
Take care,


Chef Dennis March 19, 2011 at 11:49 pm

I have not had venison in so very long, I would have loved to tried this wonderful recreation of such a classic dish. It must have been delicious!


Christine's Pantry March 19, 2011 at 11:54 pm


Looks great! I also love venison, just wish I could get my hands on it more often. I grow up in Vermont, and every winter our freezer was full of venison. And my mom was a great cook. Thanks for sharing.


Veronica Gantley March 20, 2011 at 12:45 am

Wow, I have venison in the freezer. I was thinking about making stroganoff with it, but this sounds much better. I bookmarked it and will let you know.


Jessica March 20, 2011 at 7:03 am

I have never cooked with venison before. This looks so wonderful. A must try!


Elyse @The Cultural Dish March 20, 2011 at 2:32 pm

I absolutely love venison! This looks fantastic!


Jill Colonna March 20, 2011 at 2:56 pm

I LOVE this dish and yours looks so perfect…. and with venison? Never thought of trying it. Sounds just incredible!


Corinna March 21, 2011 at 4:11 pm

This is a great idea to use up some of the venison I still have in the freezer– thank you.
Next time, you should consider using a Burgundy wine (Pinot Noir.) You’ll find it makes a big difference in flavor.


something_good March 21, 2011 at 5:10 pm

Corinna, I used Burgundy wine. My favorite, however, it’s Merlot for this dish. Pinot Noir is also great, indeed.


ping March 21, 2011 at 11:54 pm

This looks super tasty! Just perfect! It’s been raining daily here. This would definitely perk up an otherwise gloomy evening. Thanks for sharing.


Magic of Spice March 26, 2011 at 3:51 pm

What a gorgeous bourguigon!


Eftychia April 26, 2011 at 6:15 pm

This recipe looks very tasty. Thanks for sharing!


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