Elfie’s Venison Bourguignon

by Thomas Ellefson
(Wisconsin)

3 Lbs. Venison Cut Into Cubes


Cooking Oil

2/3 Cup Sliced Carrots

2 Cups sliced Onion

3 Cups Quartered Mushrooms

1 Bottle Red Wine

3 Large Cloves Garlic Crushed

2 Cups Chopped Tomatoes

1 Bay Leaf

1 tsp. Thyme

1 tsp. salt

1/2 Cup Flour Or Cornstarch

2 Tbs. softened Butter

5 Cups Beef Stock Wine Mixture

Dry Venison With Paper Towel.
Oil Skillet and Place on Medium High Heat.
When Skillet Is Hot But Not Smoking, Brown Meat In Batches.
Add Oil As Needed.

Transfer Browned Meat To Large Pot.

Sauté Carrots 4 to 5 Minutes Until Brown .
Add To Meat.

Sauté Onions Until Soft And Starting To Brown, Add Mushrooms And Continue To Sauté Until Mushrooms Are Soft; Set Aside.

Deglaze Skillet With 1/2 Cup Of Wine Add Wine To Meat.

Measure What Wine Is Left Adding Beef Stock to Make 5 Cups.

Add Mixture To Meat.

Add Garlic, Tomatoes, Bay Leaf, Thyme And Salt.
Liquid Should Barely Cover Meat.

Simmer Ingredients For 2 1/2 To 3 Hours on Low Heat, Turning Periodically Until Fork Tender. *

When Meat Is Tender Pour cooked Ingredients Through Colander Over Large Sauce Pan.

Remove Meat To Pot Or Casserole.
Press Contents Of Colander To Strain Liquid And Discard Strained Ingredients.

Make Paste Of Flour Or Cornstarch and Softened Butter; Thicken Juices In Sauce Pan With Paste.
Boil Down to about 3 Cups To Concentrate Flavor.
Return Sauce To Meat And Add sautéed Onions and Mushrooms.

Heat Through For About 5 Minutes.

Serve Over Large Noodles or Mashed Potatoes.


* If Preferred Place Ingredients In Casserole And Bake at 425 Degree For 10 to 15 Minutes Then reduce To 350 Degrees and Cook For 2 1/2 to 3 Hours

Can Be Made Several Days Ahead And Reheated.

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