Elk bourguignon is a scrumptious variation of the basic French dish, changing beef with tender elk meat. The elk is slow-cooked in a luxuriously wealthy crimson wine sauce alongside onions, bacon, and candy carrots. Served over mashed potatoes or with crusty bread, that is the proper gourmand elk stew recipe. Give it a strive at present!

Soar to:

Why You will Love This Recipe:

Traditional Flavors: Beef bourguignon (boeuf bourguignon or beef burgundy) is a basic French dish made by searing chunks of boneless beef chuck roast in bacon fats after which simmering them in a wealthy, velvety crimson wine sauce for a protracted time period with hearty veggies. This elk bourguignon recipe makes use of basic flavors and easy components present in conventional beef bourguignon plus just a few additions/substitutions.

Tender: Gradual cooking is one of the best ways to show robust cuts of elk into tender, savory bites. This recipe makes use of a whole bottle of crimson wine as effectively. The acidity of the wine additionally helps to tenderize the meat and supply an opulent taste.

Hearty: Elk bourguignon sounds fancy, however it’s simply an elevated hearty stew. It is wealthy and filling and excellent for chilly winter nights!

Ingredient Notes:

  • Elk Roast: You need to use any elk roast or elk stew meat for this recipe. However, neck roast is my favourite to make use of as a result of it has a variety of connective tissue that breaks down and retains the meat moist. You need to use different wild sport meat like venison, moose, and so on., or different crimson meats like beef stew meat or the basic beef chuck roast.
  • Shallots: Conventional bourguignon makes use of diced yellow onions. I like to make use of shallots as a result of they’ve nice taste and break down right into a silky easy sauce. You may also use white onion as a substitute.
  • Cremini Mushrooms: Usually, bourguignon makes use of button mushrooms (customary white mushrooms) however I want the flavour of cremini mushrooms (child portabellas). You need to use no matter mushrooms you need!
  • Crimson Wine: Folks sometimes use pinot noir for bourguignon as a result of it holds the excellence of being the most well-liked wine within the Burgundy area of France, from the place this dish derives its namesake. However, you need to use one other sort of dry crimson wine like cabernet sauvignon or cooking wine. You need not splurge on an costly bottle. A less expensive bottle and even boxed wine will work nice for this recipe.
  • Wild Recreation Inventory: Since that is an elk recipe, I exploit selfmade wild sport inventory, however you need to use beef inventory or beef broth as a substitute.
  • Thyme: Thyme is historically utilized in bourguignon. You need to use contemporary rosemary as a substitute if you would like. You may also take the additional step to make a bouquet garni which is an fragrant bundle of contemporary herbs tied with cooking twine generally added to French dishes. Utilizing a bouquet garni makes it simpler to take away the herbs earlier than serving.

Gear Notes:

  • Dutch Oven: Bourguignon is historically made in a Dutch oven, however you can too use a big oven-proof casserole dish. You may also make bourguignon in a gradual cooker or prompt pot, however the sauce will not scale back in the identical approach. So if you happen to determine to go this route, you possibly can take away the meat and greens after they’re performed cooking and scale back the sauce on the range.

Step by Step Directions:

How To Make Elk Bourguignon:

Probably the most hands-on time for making bourguignon occurs within the prep time. After that, you possibly can let it do its factor within the oven!

patting elk meat dry with paper towels.

Step 1: Pat the meat dry with paper towels.

mixing seasoning into elk roast chunks.

Step 2: Season throughout with salt and black pepper.

elk roast chunks in paper towel lined container.

Step 3: Place in a paper towel-lined hermetic container and refrigerate for 2-24 hours.

bacon lardons cooking in Dutch oven.

Step 4: Preheat oven to 350°F. Warmth a big Dutch oven over medium warmth. Add bacon lardons to the new Dutch oven. Prepare dinner for 3-5 minutes, or till the fats has rendered and the lardons are crispy. Take away the lardons to a big bowl.

placing elk roast chunks into Dutch oven.

Step 5: Enhance the warmth to medium-high. Add extra bacon grease to the Dutch oven in case your bacon is not very fatty. Place meat cubes in a single layer within the bacon grease with area between every bit. You’ll have to do 2-3 small batches to prepare dinner all of the meat.

elk roast chunks cooking in Dutch oven.

Step 6: Prepare dinner the elk meat for 1-2 minutes per aspect on all sides, or till browned, about 8-10 minutes per batch of meat. Place seared meat within the bowl with the cooked lardons.

carrots and shallots in Dutch oven.

Step 7: Cut back to medium-low warmth.
If there is no such thing as a bacon grease left within the pot, add extra. Add shallots and carrots. Season with salt and pepper. Stir the greens to coat them and prepare dinner for 5-6 minutes, or till the shallots are softened.

mixing carrots with tomato paste in Dutch oven.

Step 8: Add garlic and tomato paste. Stir to coat the greens and prepare dinner for 1-2 minutes.

flour sprinkled over carrots in Dutch oven.

Step 9: Add flour and stir to coat the greens. Prepare dinner for 1-2 minutes.

red wine, carrots, and thyme in Dutch oven.

Step 10: Add wine, balsamic vinegar, thyme, and bay leaves. Deliver to a simmer. Stir to scrape the browned bits from the underside of the pan.

adding elk roast chunks to Dutch oven with wine.

Step 11: Add cooked meat and lardons again to the Dutch oven. Add pearl onions.

pouring stock into Dutch oven with elk bourguignon.

Step 12: Add sufficient inventory to cowl the meat. I used 2 cups however it’s possible you’ll want roughly. Season with salt and pepper and stir to mix. Deliver the combination to a simmer.

blue dutch oven in oven.

Step 13: Place the lid on the Dutch oven and place it within the preheated oven.

elk bourguignon in Dutch oven.

Step 14: Bake for two.5-3.5 hours or till the meat is tender and the sauce is thickened. The sauce ought to be thick sufficient to coat the again of a spoon.

stirring mushrooms into elk bourguignon.

Step 15: 20 minutes earlier than the meat is completed, put together the mushrooms (see beneath for particular directions). Add the mushrooms to the Dutch oven, then stir to mix.

top view of bowl of elk bourguignon.

Step 16: Serve over mashed potatoes, if desired. Add a slice of crusty bread to dip within the sauce. Garnish with chopped parsley. Get pleasure from!

Professional Tip: For added taste, this recipe will be ready as much as step 12, then refrigerated in a single day and cooked within the oven the following day.

Tips on how to Dry Sauté Mushrooms:

Dry sautéing mushrooms entails cooking them in a dry pan over medium-high warmth, permitting their pure moisture to launch and be reabsorbed. This intensifies their earthy taste whereas reaching a golden-brown, caramelized exterior.

I exploit this methodology on a regular basis for recipes like venison mushroom Swiss burgers and elk roast sandwiches.

halved brown mushrooms in cast iron skillet.

Step 1: Warmth a forged iron skillet or different massive skillet over medium-high warmth. Add the mushrooms to the pan.

brown mushrooms cooking in cast iron skillet.

Step 2: Prepare dinner for 10-12 minutes, stirring often, or till the mushrooms have launched their liquid and reabsorbed it.

butter melting in pan with mushrooms.

Step 3: Add butter and season with salt and pepper. Stir to coat the mushrooms.

halved mushrooms cooking in butter in cast iron pan.

Step 4: Prepare dinner for 3-5 minutes or till the mushrooms are golden brown.

Professional Tip: Mushrooms will be ready as much as 1 day upfront. Then, you possibly can add the chilly mushrooms again to the completed bourguignon and the sauce will warmth them earlier than serving.

What to Serve with Elk Bourguignon:

Elk bourguignon is a shocking dish by itself and is the proper recipe to showcase your cooking abilities for a cocktail party. It is scrumptious served with a wide range of aspect dishes like basic mashed potatoes or an excellent crusty bread and a glass of daring crimson wine.

You may also serve bourguignon with roasted mini potatoes, egg noodles, roasted root greens, garlic inexperienced beans, dinner rolls, and so on. There are such a lot of nice choices to pair with this heartwarming stew. Serve it how you need and bon appétit!

elk bourguignon over mashed potatoes with toasted bread.
bowl of elk bourguignon with mashed potatoes and bite on fork.
close up of bowl of elk bourguignon.

Recipe FAQ’s:

What’s beef bourguignon?

Beef bourguignon (boeuf bourguignon or beef burgundy) is a basic dish in French delicacies. It originated within the Burgundy area of France and is a gourmand beef stew with tender chunks of beef and chunky items of greens slow-cooked in a flavorful crimson wine sauce. It’s typically served with mashed potatoes and crusty bread.

What’s the distinction between bourguignon and stew?

Each bourguignon and stew encompass slow-cooked items of meat and greens. Bourguignon is a bit more particular as a result of the sauce is made largely of crimson wine and is decadent and splendid as in comparison with conventional stew.

How do you prepare dinner venison so it is not robust?

Harder cuts of venison profit from braising to interrupt down the connective tissue. Including acid to the recipe from crimson wine, vinegar, tomato paste, and so on. additionally helps break down the muscle tissue. Dishes like venison bourguignon, basic venison stew, or crock pot venison roast are nice choices to interrupt down more durable cuts.

Different Recipes You will Love:

If you happen to make this recipe, please depart a star score on the backside of the web page! This offers useful suggestions to me and fellow readers. And if you would like extra scrumptious, wild sport recipes you possibly can subscribe to my e-newsletter and observe alongside on Instagram, Fb, and Pinterest!

Recipe:

elk bourguignon over mashed potatoes with toasted bread.

Elk Bourguignon

Annie Weisz

Elk bourguignon is a scrumptious variation of the basic French dish, changing beef with tender elk meat. The elk is slow-cooked in a wealthy crimson wine sauce alongside onions, bacon, and candy carrots. Served over mashed potatoes or with crusty bread, that is the proper gourmand elk stew recipe.

Prep Time 25 minutes

Prepare dinner Time 3 hours 30 minutes

Whole Time 3 hours 20 minutes

Course Principal Course

Delicacies French

Servings 8

Energy 394 kcal

Forestall your display from going darkish

Components  

  • 4 oz bacon lardons
  • 2.5 lb elk roast (ideally neck roast), reduce into 2-inch chunks (or venison, moose, and so on.)
  • salt and pepper, to style
  • bacon grease (elective)
  • 1 cup shallots, ¼” diced
  • 2 cups carrots, peeled and reduce into diagonal chunks
  • 2 tablespoon garlic, minced
  • 1 tablespoon tomato paste
  • 2 tablespoon all-purpose flour
  • 750 mL crimson wine (1 customary bottle)
  • 2 tablespoon balsamic vinegar
  • 3-4 sprigs contemporary thyme
  • 2-3 bay leaves
  • 2-3 cups inventory (wild sport, beef, and so on.)
  • 8 oz pearl onions, peeled
  • 1 lb cremini mushrooms, halved
  • 1 tablespoon butter
  • contemporary parsley, chopped (elective, for garnish)

Directions 

  • Pat the meat dry with paper towels. Season throughout with salt and black pepper. Place in a paper towel-lined dish and refrigerate for 2-24 hours.

  • Preheat oven to 350°F. Warmth a Dutch oven over medium warmth.

  • Add bacon lardons to the new Dutch oven. Prepare dinner for 3-5 minutes, or till the fats has rendered and the lardons are crispy. Take away the lardons to a big bowl.

  • Enhance the warmth to medium-high. Add extra bacon grease to the Dutch oven in case your bacon is not very fatty. Place elk meat in a single layer within the bacon grease with area between every bit. You’ll have to do 2-3 small batches to prepare dinner all of the meat.

  • Prepare dinner the elk meat for 1-2 minutes per aspect on all sides, or till browned, about 8-10 minutes per batch of meat. Place seared meat within the bowl with the cooked lardons.

  • Cut back to medium-low warmth. Add extra bacon grease if there may be none left within the pot. Add shallots and carrots. Season with salt and pepper.

  • Stir to coat the greens and prepare dinner for 5-6 minutes, or till the shallots are softened.

  • Add garlic and tomato paste. Stir to coat the greens and prepare dinner for 1-2 minutes.

  • Add flour and stir to coat the greens. Prepare dinner for 1-2 minutes.

  • Add wine, balsamic vinegar, thyme, and bay leaves. Deliver to a simmer. Stir to scrape the browned bits from the underside of the pan.

  • Add cooked meat and lardons again to the Dutch oven. Add pearl onions. Add sufficient inventory to cowl the meat. I used 2 cups however it’s possible you’ll want roughly. Season with salt and pepper and stir to mix. The sauce will scale back fairly a bit so watch out to not overseason it.

  • Deliver the combination to a simmer. Place the lid on the Dutch oven and place it within the heated oven. Bake for two.5-3.5 hours or till the meat is tender and the sauce is thickened. The sauce ought to be thick sufficient to coat the again of a spoon.

  • 20 minutes earlier than the meat is completed, put together the mushrooms.

  • Warmth a forged iron skillet over medium-high warmth. Add the mushrooms to the pan. Prepare dinner for 10-12 minutes, stirring, often, or till the mushrooms have launched their liquid and reabsorbed it.

  • Add butter and season with salt and pepper. Stir to coat the mushrooms. Prepare dinner for 3-5 minutes or till the mushrooms are golden brown.

  • Add the mushrooms to the Dutch oven and stir to mix.

  • Serve over mashed potatoes, if desired. Add a slice of crusty bread to dip within the sauce. Garnish with chopped parsley. Get pleasure from!

Notes

  • You need to use any elk roast or elk stew meat for this recipe. However, neck roast is my favourite to make use of as a result of it has a variety of connective tissue that breaks down and retains the meat moist. You need to use different wild sport meat like venison, moose, and so on., or different crimson meats like beef stew meat or the basic beef chuck roast.
  • Conventional bourguignon makes use of diced yellow onions. I like to make use of shallots as a result of they’ve nice taste and break down right into a silky easy sauce. You may also use white onion as a substitute.
  • Usually, bourguignon makes use of button mushrooms (customary white mushrooms) however I want the flavour of cremini mushrooms (child portabellas). You need to use no matter mushrooms you need!
  • Mushrooms will be ready as much as 1 day upfront. You may add the chilly mushrooms again to the completed bourguignon and the sauce will warmth them earlier than serving.
  • Usually, pinot noir is used for bourguignon as a result of it’s the most well-liked wine within the Burgundy area of France which is the place this dish will get its namesake. However, you need to use one other sort of dry crimson wine like cabernet sauvignon or cooking wine. You need not splurge on an costly bottle. A less expensive bottle and even boxed wine will work nice for this recipe.
  • Since that is an elk recipe, I exploit selfmade wild sport inventory, however you need to use beef inventory or beef broth as a substitute.
  • Thyme is historically utilized in bourguignon. You need to use contemporary rosemary as a substitute if you would like. You may also take the additional step to make a bouquet garni which is an fragrant bundle of contemporary herbs tied with cooking twine added to French dishes. Utilizing a bouquet garni makes it simpler to take away the herbs earlier than serving.
  • Bourguignon is historically made in a Dutch oven. You may also use a big oven-proof casserole dish. Bourguignon can be made in a gradual cooker or prompt pot however the sauce will not scale back the identical. If you happen to determine to go this route, you possibly can take away the meat and greens after they’re performed cooking and scale back the sauce on the range.
  • For added taste, this recipe will be ready as much as step 11, then refrigerated in a single day and cooked within the oven the following day.

Diet

Energy: 394kcalCarbohydrates: 20gProtein: 35gFats: 12gSaturated Fats: 5gPolyunsaturated Fats: 0.3gMonounsaturated Fats: 2gTrans Fats: 0.1gLdl cholesterol: 24mgSodium: 535mgPotassium: 1286mgFiber: 3gSugar: 8gVitamin A: 5443IUVitamin C: 8mgCalcium: 64mgIron: 5mg

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