Venison Bourguignon Recipe

Venison Bourguignon
Donna Griffith

Ingredients

  • plus 1 teaspoon olive oil
  • venison shoulder, cut into 2-inch chunks
  • large carrot, sliced diagonally
  • yellow onion, sliced
  • cloves garlic, chopped
  • sea salt
  • 1/4  freshly ground black pepper
  • whole-wheat flour
  • dry red wine (such as a bordeaux or a burgundy)
  •   1-2 cups low-sodium beef broth
  • tomato paste
  • thyme, chopped
  • rosemary, chopped
  • bay leaf

Bourguignon is a well-known French recipe typically made with beef. I've used venison — a more flavorful, less fatty protein — but kept the cooking method the same, resulting in a healthier dish with the same warm, comforting taste.

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Directions

Preheat the oven to 275 degrees.

Heat 1 tablespoon of the olive oil in a large Dutch oven or braising pot over medium-high heat. Pat the venison dry with a paper towel and place in the pot in a single layer, being careful not to overcrowd. Cook without moving until brown on one side, 2 minutes. Turn and brown the other side, 2 minutes. Remove to a bowl and set aside.

Add the remaining olive oil to the same pot. Add the carrot, onion, and garlic, and sauté until starting to brown, 1-2 minutes. Place the venison and any accumulated juices back in the pot. Season with the salt and pepper. Sprinkle in the flour and stir to coat.

Add the red wine and enough beef broth to almost cover the venison and vegetables. Stir in the tomato paste, thyme, rosemary, and bay leaf. Cover and place in the oven until the venison is fork-tender and almost falling apart, about 4 hours.

Remove from the oven and discard the bay leaf. Ladle into bowls and serve.

Nutrition

Calories per serving:

55 calories

Dietary restrictions:

Balanced Low Fat Abs, Sugar Conscious, Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:

3%

Servings:

4
  • Fat 2g 4%
  • Carbs 7g 2%
  • Saturated 0g 2%
  • Fiber 1g 5%
  • Sugars 3g
  • Monounsaturated 2g
  • Polyunsaturated 0g
  • Protein 2g 5%
  • Sodium 279mg 12%
  • Calcium 29mg 3%
  • Magnesium 14mg 3%
  • Potassium 283mg 8%
  • Iron 1mg 4%
  • Zinc 0mg 2%
  • Phosphorus 47mg 7%
  • Vitamin A 153µg 17%
  • Vitamin C 6mg 9%
  • Thiamin (B1) 0mg 4%
  • Riboflavin (B2) 0mg 6%
  • Niacin (B3) 1mg 5%
  • Vitamin B6 0mg 7%
  • Folic Acid (B9) 12µg 3%
  • Vitamin E 0mg 2%
  • Vitamin K 4µg 5%
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