Venison Burgundy

This venison burgundy recipe has all the classic warmth and comfort of beef Burgundy, with the rich flavour of game. The slow cooking method and hearty red wine sauce of this stew makes it a ideal match for tougher shoulder cuts of venison, which needs a bit more time to cook down into a buttery tender texture. A twist on the classic French dish beef bourguignon, or beef burgundy, this recipe uses venison in place of beef - ideal when you have a freezer full after hunting season. It's named after the type of wine that's traditionally used - burgundy, that is - but you can use any type of bold, dry red wine that you have on hand. Admittedly, bourguignon has a significant ingredient list, but don't be afraid. It doesn't take much time for it to all come together, and then it's all hands-off as the venison cooks and become tender.

3 cups dry red wine
2 cups strong beef stock
¼ cup Cognac (or good quality brandy)
1 large yellow onion, chopped into large pieces
2 carrots, peeled and cut into 2" long pieces
3 cloves garlic, crushed and chopped
¼ cup fresh parsley, chopped
1 tsp. dried thyme
1 tsp. dried rosemary
10 black peppercorns
3 whole cloves
1 allspice berries
1 dried bay leaf
3 lbs venison chuck (shoulder cuts), cut into 2" chunks
½ lb bacon, cut into thick slices, coarsely chopped
2 Tbsp. + 1 Tbsp. butter, softened
1 Tbsp. tomato paste
2 Tbsp. olive oil
1 lb pearl onions, peeled
1 lb white mushrooms, wiped clean and bottoms trimmed
½ tsp. kosher salt
¼ tsp. black pepper, freshly ground
1 Tbsp. all-purposed flour, unbleached

In a large non-reactive container, gently toss together the red wine, beef stock, Cognac, onion, carrots, garlic, parsley, thyme, rosemary, peppercorns, cloves, allspice, bay leaf, and venison pieces. Refrigerate and allow the mixture to marinate overnight, or for at least 8 hours.

Preheat an oven to 300°F (150°C).

Remove the venison from the marinade and drain it on a clean kitchen towel. Using a slotted spoon, transfer the vegetables to a bowl and reserve the marinade liquid.

In a large Dutch oven set over medium-high heat, melt 2 Tbsp. butter. Fry the bacon in the butter until it is crisp. Keeping the fat in the Dutch oven, transfer the cooked bacon to a plate.

Add the drained venison to the bacon fat and cook over high heat, turning often, until the venison is browned. Transfer the venison to a paper towel-lined plate.

Add the marinade vegetables to the fat and sauté them over medium-high heat, stirring often, for about 5-7 minutes. Drain any remaining fat. Stir in the tomato paste and allow it to cook for about 30 seconds. Gradually add the all of the reserved marinade liquid, stirring constantly to form a smooth sauce.

Return the venison and bacon to the Dutch oven, and stir a few times to combine the ingredients. Cover with a lid and cook in the preheated oven for 3 hours, until the venison is very tender.

Using a slotted spoon, transfer the venison to a clean bowl. Strain and skim the fat from the sauce and pour it back into the Dutch oven, along with the venison.

In a large skillet over medium-high heat, sauté the pearl onions for about 10 minutes, until they turn tender. Continue cooking them until most of the cooking liquid evaporates. Add the mushrooms, salt, and pepper to the pan and sauté them, along with the onions for 5 minutes.

Knead together the reserved Tbsp. of softened butter and 1 Tbsp. all-purposed flour, unbleached to make a beurre manie. Stir the beurre manie into the simmering onion and mushroom mixture and cook it for 1 minute, until it thickens slightly. Add the thickened vegetable garnish to the Dutch oven and bring the stew to a simmer for 3 minutes.

Remove from the heat and serve hot.

Makes 6-8 servings.