Cerfs Bourguignon (Venison Bourguignon)
"This is a similar recipe to Julia Child’s Famous Boeuf Bourguignon. It is well worth the time and effort. I like serving this with mashed potatoes. I mash the carrots from the bourguignon with the potatoes. I usually make this with venison chops and then make venison stock with the bones."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (674.1 g)
- Calories 979.5
- Total Fat - 59.7 g
- Saturated Fat - 17.6 g
- Cholesterol - 247.2 mg
- Sodium - 729.2 mg
- Total Carbohydrate - 39.9 g
- Dietary Fiber - 8.8 g
- Sugars - 14.3 g
- Protein - 74.7 g
- Calcium - 203.2 mg
- Iron - 6.5 mg
- Vitamin C - 18.5 mg
- Thiamin - 1.1 mg
Step by Step Method
Step 1
Sauté meat cubes in bacon drippings until all sides are browned.
Step 2
Remove meat and sauté onion and carrot. When cooked, set vegetables aside, drain fat.
Step 3
Return meat to pan and toss with salt and pepper.
Step 4
Sprinkle flour evenly over mixture and toss to coat.
Step 5
Place uncovered casserole on middle rack of preheated 450 degree oven for 5 minutes, to lightly crust meat.
Step 6
Remove casserole from oven and reduce temperature to 325 degrees.
Step 7
Stir in wine and enough stock so that the meat is barely covered.
Step 8
Add tomato paste, garlic and herbs.
Step 9
Toss cooked vegetables in casserole.
Step 10
Cover casserole and return to oven.
Step 11
Cook for 2 1/2 to 3 hours until meat falls apart when poked with fork.
Step 12
While meat is cooking, sauté mushrooms and baby onions in butter and beef stock, set aside until needed.
Step 13
When meat is ready, pour contents of casserole in large sieve set over a sauce pan.
Step 14
Remove meat pieces and return to casserole.
Step 15
Add the mushroom and baby onion mixture to casserole. Simmer broth in saucepan for a minute or two, skimming fat as it rises. You should have at least 2 1/2 cups of sauce.
Step 16
Taste for seasoning. Pour sauce over mixture.
Tips
No special items needed.
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