Why You’ll Love This Burgundy Venison Recipe
If you’re looking for a dish that impresses with depth of flavor and heartiness, you’ll love this Burgundy venison recipe. The rich, savory notes from the Burgundy wine meld beautifully with tender venison, creating a luxurious experience.
I adore how the combination of herbs and spices elevates the dish, making each bite a delight. Plus, it’s perfect for gatherings or cozy dinners. The aroma that fills your kitchen while it simmers is enough to make anyone’s mouth water.
Trust me, once you try it, this will become a go-to recipe that you’ll want to share with friends and family.
Ingredients of Burgundy Venison
When it comes to making a mouthwatering Burgundy venison dish, the ingredients are key players in crafting that rich, savory flavor we all crave. This recipe isn’t just about throwing things together; it’s about harmonizing flavors that sing together.
Imagine this: tender chunks of venison mingling with crispy bacon, aromatic herbs, and the robust depth of Burgundy wine, all simmered to perfection. It’s a symphony of tastes that will make your taste buds dance. So, let’s gather our ingredients and get ready to create something truly special.
Ingredients for Burgundy Venison:
- 2 sprigs fresh parsley
- 2 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 3 tablespoons sunflower oil
- 8 slices bacon
- 2 onions, diced
- 2 lbs venison, cut into 2-inch chunks
- 2 tablespoons flour
- 2 cups Burgundy wine
- 2 cups beef stock
- 3 garlic cloves, crushed
- 2 tablespoons orange zest (approximately, from 1 orange)
- 6 juniper berries, crushed
- Salt and pepper to taste
- 12 large white mushrooms
- 2 tablespoons fresh parsley, minced (for garnish)
Now that we’ve got our ingredient lineup, let’s take a moment to talk about a couple of considerations. First off, sourcing good quality venison can make a world of difference. If you can find it from a local butcher or a trusted source, do it. It’s worth the extra effort.
And about that Burgundy wine? Choose one that you wouldn’t mind sipping on while you cook. After all, a little splash in the pot and a little sip for you can elevate the entire experience.
Finally, don’t skimp on the herbs; they add that fresh, vibrant touch that really pulls the dish together. So, ready to roll up your sleeves? Let’s get cooking.
How to Make Burgundy Venison
Alright, let’s plunge into making this delicious Burgundy venison! First, grab your 2 sprigs of fresh parsley, 2 sprigs of fresh thyme, and 2 sprigs of fresh tarragon. We’re going to make a little herb packet called a bouquet garni. Lay those herbs on a square of cheesecloth, gather the corners, and tie it up nice and tight. It’s like a little gift for your stew, packed with flavor. Set that aside for now because we’re about to get cooking.
Now, heat up 3 tablespoons of sunflower oil in a Dutch oven or a heavy pot over medium heat. Once that oil is shimmering, toss in your 8 slices of bacon. Cook them until they’re nice and crispy, which should take about 5 minutes on each side. You might want to keep an eye on them—burnt bacon is like finding a sock in the laundry that’s more hole than fabric.
Remove the bacon and let it drain on some paper towels while you move on to the onions. Add 2 diced onions to the pot and sauté them for about 3 to 5 minutes until they’re beautifully browned, stirring occasionally for even cooking.
Next up, it’s time for the star of the show—your 2 lbs of venison, cut into 2-inch chunks. Add those to the pot, giving them a couple of minutes to brown up a bit. It’s the moment you’ve been waiting for, and your kitchen is already starting to smell amazing.
Sprinkle 2 tablespoons of flour over the meat and onions, stirring it all together until everything is well-coated—this is what’s going to help thicken your sauce later. After cooking for another 2 minutes to get that floury taste out, pour in 2 cups of Burgundy wine, followed by 2 cups of beef stock, 3 crushed garlic cloves, and 2 tablespoons of orange zest.
Oh, and don’t forget those crushed juniper berries—what a delightful twist! Bring everything to a boil, and then reduce the heat, adding your bouquet garni along with some salt and pepper to taste. Cover it up and let it simmer away for about 1.5 hours. If things start to look a bit too thick, don’t hesitate to add a splash more stock or water.
After that hour and a half, you might want to check in on your pot—give it a gentle stir and add back in the crispy bacon and 12 large white mushrooms. Uncover and let it cook for another 20 minutes. This last bit is when the flavors really meld together, and you can almost hear them singing in the pot.
When it’s all done, don’t forget to fish out the bouquet garni. No one wants to bite into a bundle of herbs. Serve it up with a sprinkle of minced parsley for that fresh finish, and just like that, you’ve got a hearty, delicious Burgundy venison ready to impress anyone lucky enough to share a meal with you. Enjoy!
Burgundy Venison Substitutions & Variations
While Burgundy venison is a classic dish, there are plenty of ways to customize it to suit your taste or dietary needs.
If you can’t find venison, beef or lamb makes a great substitute. For a lighter option, try using chicken or turkey.
You can also swap the Burgundy wine for a robust red like Cabernet Sauvignon or even a non-alcoholic grape juice for a kid-friendly version.
If you want to enhance the flavor, add a splash of balsamic vinegar or Worcestershire sauce. Fresh herbs like rosemary or sage can also bring a unique twist to this timeless recipe.
What to Serve with Burgundy Venison
To complement the rich flavors of Burgundy venison, consider serving it with hearty sides that balance its robust taste.
I love pairing it with creamy mashed potatoes or a decadent potato gratin, as their richness enhances the dish beautifully.
Roasted root vegetables, like carrots and parsnips, add a touch of sweetness, while sautéed green beans or Brussels sprouts provide a fresh crunch.
A crusty baguette is perfect for soaking up that luscious sauce too.
Finally, don’t forget a glass of Burgundy wine to elevate the experience—it’s a match made in culinary heaven!
Enjoy your meal; it’s sure to impress!
Additional Tips & Notes
When preparing Burgundy venison, I recommend taking a few extra steps to enhance the dish.
First, marinating the venison overnight in the Burgundy wine can really deepen the flavors.
Don’t forget to sear the meat well; it adds a wonderful richness.
If you’d like a hint of sweetness, consider adding a tablespoon of honey to the sauce.
Finally, serve it with a side of creamy mashed potatoes or crusty bread to soak up that delicious sauce.
Remember, a sprinkle of fresh herbs right before serving elevates both the presentation and taste.
Enjoy the process—it makes all the difference!