Venison Bourguignon

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 Tb. olive oil, divided
• 8 oz. chopped bacon
• 3 lbs. deer roast meat, chopped into large 2 inch chunks
• 2 lbs. carrots, chopped into large chunks
• 2 onions, roughly chopped
• 6 cloves garlic, smashed
• 1 lb. crimini mushrooms, halved
• ½ cup Brandy
• 1 bottle (750 ml) dry red wine
• 2 cups Venison stock (sub. beef stock)
• 2 Tb. tomato paste
• 1 Bouquet Garni (small fresh herb bouquet with thyme, rosemary and a bay leaf)
• 4 Tb. butter, softened
• ¼ cup flour
• Salt and Pepper
• 3 lbs. baby golden potatoes

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the venison chunks dry and season well with salt and pepper. Heat 1 Tb olive oil in a large Dutch oven over medium-high heat and brown the venison in batches, about 3 minutes per side. Set aside.

2. Lower heat to medium, add the chopped bacon and cook until crisp, about 6 minutes. Remove the bacon and leave the fat in the pot.

3. Add 2 Tb olive oil, onions, carrots, mushrooms and garlic to the pot. Cook, stirring, until softened and browned, about 8 minutes. Stir in tomato paste and cook 2 minutes.

4. Pour in the brandy and scrape up the browned bits. Add the red wine, venison stock, bouquet garni, bacon and venison, and bring to a simmer.

5. Cover the pot and transfer to a 325°F (163°C) oven. Braise for about 2 hours, until the venison is fork-tender and reaches at least 145°F (63°C) in the thickest pieces.

6. While the stew braises, halve the baby potatoes and boil them in a pan of boiling water until tender, about 15 minutes. Drain well.

7. Remove the stew from the oven and discard the bouquet garni. Mash the softened butter with the flour into a smooth paste, then whisk it into the simmering stew in small bits. Simmer on the stovetop about 5 minutes until thickened.

8. Adjust seasoning with salt and pepper. Let the stew rest 3 minutes, then serve spooned over the potatoes.