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Cerfs Bourguignon (Venison Bourguignon)

Here's how you make Cerfs Bourguignon (Venison Bourguignon)
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  • Servings: 7
  • Prep: 30m
  • Cook: 3h
  • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 3 pounds venison meat, cut into 2 inch cubes
  • 2 tablespoons bacon drippings
  • 1 medium carrot, chopped rough
  • 1 medium onion, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons flour
  • 3 cups red wine, full bodied
  • 2 to 3 cups beef stock
  • 1 tablespoon tomato paste
  • 2 cloves garlic, mashed
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 2 bay leaves
  • Mushroon And Onion Mixture:
  • 18 to 24 small white onions
  • 1 pound fresh mushrooms, quartered
  • 2 tablespoons butter
  • 2 tablespoons beef stock
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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