2 replies to this topic

[orudis]

This is based on Julia Child's classic beef bourguignon, serve over egg noodles or mashed potatoes. 1 tablespoon olive oil8 ounces bacon2 1/2 pounds venison, preferably backstrap but any cut all do, cut into 1 inch cubesSaltPepper1 pound carrots, peeled and sliced diagonally into 1 inch chunks2 yellow onions, diced4 teaspoons garlic, minced1/2 cup cognac, brandy, bourbon1 750ml bottle dry red wine (shiraz or pinot noir)2 cups beef broth1 tablespoon tomato paste1/2 teaspoon dried thyme leaves4 tablespoons butter3 tablespoons flour1 bag frozen pearl onions1 pound fresh mushrooms, quarteredPreheat oven to 250. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is crispy. Remove the bacon from the oven.Sprinkle the venison with salt and pepper, and sear the cubes in the bacon fat in single layers, for 3-5 minutes, turning to brown on all sides. Set aside.Toss the carrots, onions, 1 teaspoon of salt and 2 teaspoons of pepper in the fat in the pan, and cook for 10-15 minutes, until the onionns are golden brown. Add the garlic, and cook for 1 more minute. Add the cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back in the pot, add the bottle of wine and the beef broth and stir. Add tomato paste and thyme. Bring to a simmer, cover the pot with a lid and place in the oven for 1 1/2 to 2 hours, until the meat is tender.

[MyaCullen]

where do the mushrooms come in?

[orudis]

where do the mushrooms come in?

I sear them after the venison. This can also be vegetarian if you omit the meat and sub 2 pounds of portobellos.