Venison Bourguignon

This is a variation of the classic French dish, Beef Bourguignon, just made with venison meat instead of beef. It’s a hearty and flavourful stew originating in the Burgundy region of France. The key components of Venison Bourguignon include:
1. Venison: Typically, this dish uses venison cuts like loin or shoulder, which are leaner than beef and have a distinct gamey flavour. Venison is a leaner meat than beef with lower calories and higher protein. Venison is rich in nutrients and likely to contain less hormones and antibiotics compared to conventionally raised beef.
2. Red Wine: The dish is named after the Burgundy region, known for its exceptional red wines. A good Burgundy wine or another rich and fruity deep red, is often used to marinate and simmer the meat, imparting rich and robust flavours.
3. Aromatic Vegetables: Onions, carrots, and garlic are commonly used to build the base flavours of the stew.
4. Mushrooms: Sautéed mushrooms, often cremini or button mushrooms, add earthiness to the dish.
5. Bacon: Crispy bacon pieces are included for added flavour and depth.
6. Herbs and Spices: Thyme, bay leaves, and sometimes parsley are used for seasoning. Juniper berries are a great match with venison giving a piney, earthy, citrus flavour from the natural habitat of deer.
The cooking process involves marinating the venison in red wine, then searing it to develop a rich crust. The meat is then simmered in a mixture of red wine, stock, and aromatic vegetables until it becomes tender and the flavours meld together. The addition of mushrooms and bacon adds additional layers of taste and texture.
Venison Bourguignon is a wonderful dish for those who enjoy the bold flavours of game meat and appreciate the complexity of French cuisine.

Cooked Venison Bourguignon

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