Quoted By:
Recipe 2, Venison Bourguignon.
Get a neck roast or a blade roast and chunk 1.5" cubes(ish) Pat dry. Grab a pack of uncured bacon and chop into 2" segments. Fry bacon into a hot enamel lined dutch oven with a tiny amount of evo. Allow it to start getting crispy before using tongs to remove the bacon, set aside. Now allow the bacon fat to get really hot while you salt and pepper your meat. Sear the meat on all side in the bacon grease and then remove the meat and set aside with the bacon. Toss in a bunch of carrots, fresh green beans (french cut em into ~1" lengths), and have an onion chopped small. Allow the veges to get a sear on a couple sides. Push them to one side in your pot, and add a couple cloves of garlic - crushed into the other side so it can sear a little. Add back your venison and bacon before adding a few spoons of tomato paste, 3 cups of red wine, and then cover the meat with as much game or beef stock as required. Just barely cover meat completely. Add a couple bay leaves, some thyme, and rosemary. Return to a boil and then put into 450 deg oven for 5 minutes. Mix the contents, and return to 450 deg oven for 5 minutes before reducing heat to 350 and covering with lid.
While it cooks, we have 3 sides to prep.
1. A simple starch. Either some form of potatoes, noodles, or a white rice. You can figure this out.
2. Get a bag of frozen pearl onions (dont waste time peeling fresh). Toss in a pan with melted butter and season with salt and pepper. saute on all sides until some surfaces are browning. Then add about a cup of the liquid from your roast and put on LOW heat. Allow to reduce until the stock starts turning to a glaze on your onions. They are ready to serve.
3. get some button mushrooms and clean. Put in pan with melted butter and some evo and saute. Add thyme, salt, and pepper and drop the temp LOW. Let em cook for like 15 min, mix often.
Serve when meat is tender and stock has thickened. Serve with the stock over everything.
