Venison a la Bourguignonne
A classic French stew recipe made better with venison.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at brokenarrowranch.com.
Cooking tools:
- Zip-top bag
- Refrigerator
- Paper towel
- Skillet
- Stove
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Mixing bowl
Ingredients
- 2 lbs. Broken Arrow Ranch Venison Stew Meat
- 2 cups red wine
- 1 bay leaf
- 1 onion stuck with 2 cloves
- 1 clove garlic, chopped
- 2 tsp. Thyme
- 2 tsp. Mustard
- 1 bunch green onions, chopped
- 2 ½ cups beef stock or bouillon
- 2 tsp. salt
- 1 tsp. Fresh ground black pepper
- 2 cups small whole onions
- 8 ozs. Mushrooms, sliced ¼” thick
- 4 Tbsp. Cornstarch
- 6 ozs. Thick-sliced bacon
- 1 sprig parsley
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