Venison Bourbon Bourguignon
Beef bourguignon, also known as beef burgundy, is a classic dish that hails from the Burgundy region of France. The stew, consisting of meat slowly braised in red wine, served alongside pearl onions and mushrooms, was popularized in American kitchens by Julia Child. It also happens to be a great way...
- Servings: 3
Source: themeateater.com
Ingredients
- venison roast or shank cut into 2-inch chunks
- pieces, bacon, cut into 1-inch pieces
- small onion, large diced
- carrots, large diced
- garlic cloves, coarsely chopped
- bourbon, plus more
- stock
- tomato paste
- Worcestershire
- maple syrup
- sprigs fresh thyme, or 1 tsp. dried
- bay leaves
- cremini mushrooms, quartered
- bag pearl onions*, thawed and dried
- high-heat oil
- cornstarch
- Salt and fresh ground pepper to taste
- Note: You don’t have to use pearl onions, but they do offer a nice, crisp textur