📝 About This Recipe
This elevated take on the French classic replaces beef with lean, iron-rich venison for a deeper, more complex flavor profile. Slowly braised in a full-bodied Burgundy wine with smoky bacon, pearl onions, and woodsy mushrooms, the meat becomes incredibly tender while the sauce transforms into a glossy, silken nectar. It is the ultimate comfort dish for a cold evening, celebrating the rugged elegance of wild game and traditional French technique.
🥗 Ingredients
The Meat and Marinade
- 3 pounds Venison shoulder or chuck (cut into 2-inch cubes, patted dry)
- 750 ml Dry Red Wine (Pinot Noir or Burgundy) (one full bottle)
- 1/4 cup Cognac or Brandy (optional but recommended for depth)
The Aromatics and Braise
- 6 ounces Thick-cut slab bacon or Lardon (diced into small batons)
- 1 large Yellow Onion (finely diced)
- 2 large Carrots (cut into 1-inch rounds)
- 4 cloves Garlic (smashed and minced)
- 2 tablespoons Tomato Paste
- 2 cups Beef or Game Stock (low sodium)
- 3 tablespoons All-purpose Flour
- 1 bundle Bouquet Garni (fresh thyme, rosemary, and 2 bay leaves tied with twine)
The Traditional Garnish
- 15-20 pieces Pearl Onions (peeled (frozen works well))
- 1 pound Cremini or Wild Mushrooms (halved or quartered)
- 3 tablespoons Unsalted Butter (divided)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Optional but recommended: Marinate the venison cubes in the red wine and cognac for at least 4 hours, or overnight, in the refrigerator. Drain and pat the meat very dry with paper towels before cooking; reserve the marinade.
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2
In a large, heavy-bottomed Dutch oven, cook the diced bacon over medium heat until the fat has rendered and the bacon is crispy and golden. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
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3
Increase the heat to medium-high. Working in batches to avoid crowding, sear the venison cubes in the bacon fat until deeply browned on all sides. This should take about 3-5 minutes per batch. Remove meat and set aside.
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4
In the same pot, add the diced yellow onion and carrots. Sauté for 5-7 minutes until the onions are translucent and starting to brown at the edges.
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5
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and smells fragrant.
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6
Sprinkle the flour over the vegetables and stir for 1-2 minutes to cook out the raw flour taste. This will create the base for your thick, glossy sauce.
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7
Slowly pour in the reserved wine marinade (or fresh wine) and the stock, scraping the bottom of the pot with a wooden spoon to release all the flavorful browned bits (the fond).
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8
Return the venison and the cooked bacon to the pot. Add the bouquet garni. The liquid should just barely cover the meat; add a little more stock if necessary.
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9
Bring to a gentle simmer, then cover with a tight-fitting lid. Transfer to a preheated oven at 325°F (160°C) and braise for 2.5 to 3 hours, or until the venison is fork-tender.
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10
While the stew is braising, prepare the garnish. In a separate skillet, melt 2 tablespoons of butter and sauté the mushrooms until browned and their moisture has evaporated. Season with salt and pepper.
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11
In the same skillet, sauté the pearl onions with the remaining tablespoon of butter and a splash of water until tender and lightly caramelized.
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12
Once the venison is tender, remove the bouquet garni. Stir in the sautéed mushrooms and pearl onions. Simmer on the stovetop for another 10 minutes to marry the flavors.
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13
Taste and adjust seasoning with salt and plenty of freshly cracked black pepper. If the sauce is too thin, simmer uncovered for a few minutes; if too thick, add a splash of stock.
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14
Garnish generously with fresh parsley and serve hot.
💡 Chef's Tips
Always pat the venison dry before searing; moisture is the enemy of a good crust and deep flavor. Venison is much leaner than beef, so don't skip the bacon fat or the long, slow braise which breaks down the connective tissues. If you find the venison too 'gamey,' soaking it in milk or buttermilk for 2 hours before the wine marinade can help mellow the flavor. This dish actually tastes better the next day! If time permits, cook it a day in advance, refrigerate, and gently reheat on the stove. Use a wine you would actually drink; a cheap, 'cooking wine' will result in a bitter, one-dimensional sauce.
🍽️ Serving Suggestions
Serve over a bed of buttery, garlic-mashed potatoes to soak up the rich sauce. Pair with a thick slice of toasted sourdough or a crusty French baguette for dipping. Accompany with a side of honey-glazed roasted parsnips or buttered green beans. Pour a glass of the same Burgundy or Pinot Noir used in the cooking to complement the earthy notes. A simple arugula salad with a bright lemon vinaigrette provides a nice acidic contrast to the rich stew.