📝 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 red wine with smoky bacon, pearl onions, and woodsy mushrooms, the meat becomes incredibly tender while absorbing the essence of the aromatics. It is the ultimate cold-weather comfort dish, offering a sophisticated wild game twist on a timeless bistro favorite.
🥗 Ingredients
The Meat and Marinade
- 3 pounds Venison shoulder or stew meat (cut into 1.5-inch cubes, patted dry)
- 750 ml Dry red wine (preferably Pinot Noir or Burgundy)
- 2 tablespoons Olive oil (for searing)
The Aromatics and Base
- 6 ounces Thick-cut bacon (diced into lardons)
- 1 Yellow onion (large, finely diced)
- 2 large Carrots (sliced into 1/2-inch rounds)
- 4 cloves Garlic (minced)
- 2 tablespoons Tomato paste
- 3 tablespoons All-purpose flour
- 2 cups Beef stock (low sodium)
The Braising Herbs and Finishing Touch
- 4 sprigs Fresh thyme (tied with kitchen twine)
- 2 Bay leaves (dried)
- 1 cup Pearl onions (frozen and thawed, or blanched and peeled)
- 1 pound Cremini mushrooms (quartered)
- 2 tablespoons Unsalted butter (divided)
- 1/4 cup Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Ensure your venison is at room temperature and very dry; use paper towels to remove any excess moisture for the best sear.
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2
In a large Dutch oven over medium heat, cook the diced bacon until crisp and the fat has rendered. 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 (about 3-5 minutes per batch). Transfer the meat to a plate.
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4
Add the diced yellow onion and sliced carrots to the pot. Sauté for 5-7 minutes until the onions are translucent and the carrots begin to soften.
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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 well for 1-2 minutes to cook out the raw flour taste. This will act as the thickener for your sauce.
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7
Slowly pour in the red wine while scraping the bottom of the pot with a wooden spoon to release all the flavorful browned bits (fond).
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8
Return the venison and bacon to the pot. Add the beef stock, thyme sprigs, and bay leaves. The liquid should just barely cover the meat.
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9
Bring the liquid to a light simmer on the stove, then cover with a tight-fitting lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the venison is fork-tender.
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10
While the stew braises, heat 1 tablespoon of butter in a skillet over medium-high heat. Sauté the mushrooms until golden brown and set aside.
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11
In the same skillet, sauté the pearl onions with the remaining tablespoon of butter until they are lightly caramelized.
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12
Once the meat is tender, remove the pot from the oven. Discard the thyme stems and bay leaves. Stir in the sautéed mushrooms and pearl onions.
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13
Simmer the stew on the stovetop for an additional 10 minutes without a lid to allow the flavors to meld and the sauce to reach a glossy, spoon-coating consistency.
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14
Taste and adjust seasoning with salt and plenty of freshly cracked black pepper. Garnish generously with fresh parsley before serving.
💡 Chef's Tips
Venison is much leaner than beef, so don't skip the bacon; the rendered fat is essential for moisture and mouthfeel. If the sauce is too thin after braising, remove the meat and boil the liquid for 5-10 minutes to reduce it before re-combining. For the best flavor, make this dish a day in advance; the flavors deepen significantly after a night in the refrigerator. Use a wine you would actually drink—a cheap, sour wine will result in a sour sauce. Don't rush the searing process; that deep brown crust on the meat provides the majority of the stew's savory depth.
🍽️ Serving Suggestions
Serve over a bed of creamy, buttery mashed potatoes to soak up the rich wine sauce. Pair with a crusty French baguette or sourdough to ensure not a drop of gravy is left behind. A side of honey-glazed roasted parsnips adds a lovely sweetness that complements the gamey notes. Pair with the same variety of red wine used in the cooking, such as a bold Pinot Noir or a classic Burgundy. For a lighter option, serve alongside buttered wide egg noodles tossed with fresh chives.