Venison bourguignon—“like beef bourguignon, but with venison,” I often say, channeling my best Julia Child impression, while explaining that it’s essentially a fancy French stew. This typically leads to a conversation about someone’s mother’s, grandmother’s or even their own venison stew recipe. After all, stews and roasts are deeply familiar territory in most home kitchens.
In many ways, French bourguignon—originally made with beef—evolved from traditions of braising game meats. It’s a dish that originates from the Burgundy region of France, where the slow braising of meat in Burgundy wine became a popular way to tenderize tougher cuts of beef. The use of red wine as a braising liquid wasn’t just for flavor—it helped break down the connective tissues in the meat, making it both tender and rich. Over time, bourguignon became a refined dish, but its roots are humble, making it an ideal choice for home cooking. More on that later.
Venison bourguignon was one of the first classic dishes I ever attempted to recreate with wild game. I remember thinking to myself, as I poured over several versions of the original recipe, If this works, it’s going to be a game-changer. And it was.
Unlike traditional American stews, bourguignon requires a little more care in preparation. While many of us are used to tossing everything into a pot and letting it simmer, bourguignon calls for building each element thoughtfully. The venison is seared first, to create a beautiful brown crust, then deglazed with red wine to develop layers of flavor. Aromatics like garlic, onions and carrots follow, simmering alongside bacon, mushrooms and a bouquet garnish of herbs, consisting of parsley, thyme and bay leaf. What sets this dish apart is the luxurious sauce—a velvety reduction of wine and broth that thickens over time, coating the venison in a rich, glossy finish.
Though it might have a reputation for being fancy, bourguignon is surprisingly simple to make and is a true show-stopper for winter meals. It’s especially impressive during holiday gatherings, offering a dish that is both comforting and elegant—perfect for elevating your game-meat repertoire.
Venison truly shines in this dish. Its lean, gamey flavor pairs beautifully with the acidity of the wine and the earthy undertones of mushrooms and herbs. The best cuts for this dish are those that benefit from long, slow cooking—neck roast, shoulder or shank are ideal, as they are packed with connective tissue that breaks down into tender, juicy bites when braised.
My personal favorite cut for venison bourguignon is the neck roast. The collagen and connective tissue in the neck dissolve beautifully during braising, creating a velvety, smooth and luxurious sauce. That said, any braising cut will work well, so don’t be afraid to experiment with what you have on hand.
Ingredients
• 1 pound of bacon, cut into 2-inch cubes
• 3 pounds of venison neck roast, cubed
• 2 Tbsp flour + ½ Tbsp baking soda
• Salt and pepper, to taste
• 2 onions, diced (1 for the Bourguignon, 1 for the mushrooms)
• 1 carrot, diced
• 9 cloves garlic, minced
• 1½ Tbsp tomato paste
• ⅓ cup cognac
• 1 bottle red wine
• 4 cups venison or beef broth
• 2 sprigs thyme
• 5 sprigs parsley
• 2 bay leaves
• 2 Tbsp butter
• 1 cup mushrooms
• Chopped parsley, for garnish
Instructions
• Render Bacon: Place the bacon in a large, heavy-bottomed pot, such as a Dutch oven. Set it on the stove over low heat to render the bacon fat. Cook slowly until the bacon is crispy and the fat has rendered. Remove the crispy bacon and set it aside.
• Coat Venison: Toss the venison neck roast cubes in the flour, baking soda, salt and pepper, ensuring they are evenly coated.
• Brown the Venison: Increase the heat to medium. In batches, brown the venison cubes in the rendered bacon fat, ensuring they brown evenly on all sides. This step may take a while, but it’s crucial for building good texture and flavor.
• Add Vegetables: Once all the meat has browned, add one diced onion, the carrot, tomato paste and garlic to the pot. Stir well, scraping the bottom of the pot to pick up any browned bits (this adds flavor).
• Optional Cognac Flambé: If desired, add the cognac to the pot and carefully ignite it using a long lighter to burn off the alcohol. This adds great depth of flavor. Alternatively, if you prefer not to flambé, simply add the cognac and cook, stirring until the liquid has evaporated.
• Add Wine and Broth: Pour the wine and broth into the pot. Add the thyme, parsley and bay leaves. Bring the mixture to a simmer. Preheat the oven to 300 degrees. Cover the pot with a lid and place it in the oven. Cook for 3-4 hours, or until the meat is tender and falling apart.
• Caramelize Onions and Mushrooms: Shortly before serving, melt the butter in a small skillet over medium-low heat. Add the second diced onion and the mushrooms, and cook until they are caramelized and golden brown.
• Serve: Serve the venison with its juices over your favorite mashed potato recipe. Top with the caramelized onions, mushrooms and the crispy bacon set aside earlier. Garnish with chopped parsley and enjoy!
If you’re unsure which cuts to use in this recipe or how to identify them, or if you’re looking for more of my recipes, I’ve got you covered. You can follow along with my hunting, fishing, traveling and cooking adventures by signing up for my newsletter at gamegirlgourmet.com. — Chef Holly Hearn
