Venison Bourguignon Recipe
Bourguignon is a successfully-known French recipe in most cases made with pink meat. I’ve frail venison — a extra flavorful, less fatty protein — nonetheless kept the cooking procedure the same, ensuing in a extra healthy dish with the same warmth, comforting taste.
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- 1 plus 1 teaspoon olive oil
- 1 venison shoulder, chop into 2-traipse chunks
- 1 mammoth carrot, sliced diagonally
- 1 yellow onion, sliced
- 2 cloves garlic, chopped
- 1 sea salt
- 1/4 freshly ground black pepper
- 1 whole-wheat flour
- 1 dry pink wine (such as a bordeaux or a burgundy)
- 1 -2 cups low-sodium pink meat broth
- 1 tomato paste
- 1 thyme, chopped
- 1 rosemary, chopped
- 1 bay leaf
- Preheat the oven to 275 levels.
- Heat 1 tablespoon of the olive oil in a mammoth Dutch oven or braising pot over medium-high warmth. Pat the venison dry with a paper towel and direct within the pot in a single layer, being careful now now not to overcrowd. Cook dinner with out keen till brown on one aspect, 2 minutes. Turn and brown the opposite aspect, 2 minutes. Bag to a bowl and living apart.
- Add the finest olive oil to the same pot. Add the carrot, onion, and garlic, and sauté till beginning to brown, 1-2 minutes. Position the venison and any amassed juices abet within the pot. Season with the salt and pepper. Sprinkle within the flour and go to coat.
- Add the pink wine and enough pink meat broth to practically duvet the venison and greens. Skedaddle within the tomato paste, thyme, rosemary, and bay leaf. Quilt and direct within the oven till the venison is fork-soft and practically falling apart, about 4 hours.
- Bag from the oven and discard the bay leaf. Ladle into bowls and attend.