Monday, December 12, 2011

Boeuf Bourguignon becomes Venaison Bourguignon

We were given a deer this year. After Dad and Jeremy prepared it I decided to try my hand at making Julia Child's famous Boeuf Bourguignon with it.  Therefore, the name becomes Venaison Bourguignon.  I followed all the same steps only making it with venison rather than beef.

I grew up on venison, but sadly over the last decade I lost my taste for it.  I think because I had it from people who prepared it wrong.  It MUST be cooked for a good, long time to lose the wild game taste to it.  Because this recipe is so rich and has so many flavors packed into it, I knew it would be good.  It doesn't taste exactly the same, but it got me eating venison again, so I would consider it a success!

I used the recipe here from and made egg noodles to pour the stew over.  Here are some pics of the process!

The Butchers

Browning the venison in my awesome cast iron dutch oven.

Ready to go in the pot and in the oven!

Several hours later...

Browning the onions and mushrooms

Egg Noodles

Bon Appetit!

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