Venison Bourguignon Recipe

Venison Bourguignon
Donna Griffith


  • 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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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.


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:



  • Fat 10g 15%
  • Carbs 26g 9%
  • Saturated 1g 7%
  • Fiber 5g 20%
  • Sugars 11g
  • Monounsaturated 7g
  • Polyunsaturated 1g
  • Protein 10g 20%
  • Sodium 1,118mg 47%
  • Calcium 114mg 11%
  • Magnesium 55mg 14%
  • Potassium 1,132mg 32%
  • Iron 3mg 14%
  • Zinc 1mg 8%
  • Phosphorus 187mg 27%
  • Vitamin A 613µg 68%
  • Vitamin C 22mg 37%
  • Thiamin (B1) 0mg 16%
  • Riboflavin (B2) 0mg 25%
  • Niacin (B3) 4mg 21%
  • Vitamin B6 1mg 27%
  • Folic Acid (B9) 48µg 12%
  • Vitamin E 2mg 9%
  • Vitamin K 16µg 20%
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