Venison Bourguignon Recipe

Staff Writer
Venison Bourguignon Recipe
Venison Bourguignon
Donna Griffith

Venison Bourguignon

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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Ready in
4 h, 7 m
4
Servings
1189
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 plus 1 teaspoon olive oil
  • 1 venison shoulder, cut into 2-inch chunks
  • 1 large 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 red wine (such as a bordeaux or a burgundy)
  • 1 -2 cups low-sodium beef broth
  • 1 tomato paste
  • 1 thyme, chopped
  • 1 rosemary, chopped
  • 1 bay leaf

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.

Venison Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Venison Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.

Nutritional Facts

Total Fat
24g
37%
Sugar
4g
N/A
Saturated Fat
13g
65%
Cholesterol
640mg
100%
Protein
209g
100%
Carbs
14g
5%
Vitamin A
167µg
19%
Vitamin B12
17µg
100%
Vitamin B6
3mg
100%
Vitamin C
10mg
16%
Vitamin E
5mg
24%
Vitamin K
15µg
18%
Calcium
75mg
7%
Fiber
3g
10%
Folate (food)
84µg
N/A
Folate equivalent (total)
84µg
21%
Iron
30mg
100%
Magnesium
190mg
48%
Monounsaturated
6g
N/A
Niacin (B3)
44mg
100%
Phosphorus
1566mg
100%
Polyunsaturated
2g
N/A
Potassium
2207mg
63%
Riboflavin (B2)
4mg
100%
Sodium
1825mg
76%
Thiamin (B1)
1mg
65%
Zinc
50mg
100%