Burgundy Venison Recipe

Name: Burgundy Venison
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sprigs fresh parsley; 2 sprigs fresh thyme; 2 sprigs fresh tarragon; 3 tablespoons sunflower oil; 8 slices bacon; 2 onions, diced; 2 lbs venison, cut into 2-inch chunks; 2 tablespoons flour; 2 cups Burgundy wine; 2 cups beef stock; 3 garlic cloves, crushed; 2 tablespoons orange zest, grated (approximate, use 1 orange); 6 juniper berries, crushed; salt; pepper; 12 large white mushrooms; 2 tablespoons fresh parsley, minced

Servings: persons

2 sprigs fresh parsley
2 sprigs fresh thyme
2 sprigs fresh tarragon
3 tablespoons sunflower oil
8 slices bacon
2 onions, diced
2 lbs venison, cut into 2-inch chunks
2 tablespoons flour
2 cups Burgundy wine
2 cups beef stock
3 garlic cloves, crushed
2 tablespoons orange zest, grated (approximate, use 1 orange)
6 juniper berries, crushed
salt
pepper
12 large white mushrooms
2 tablespoons fresh parsley, minced

1
Make a bouquet garni by placing the parsley, thyme and tarragon sprigs on a square of cheesecloth. Bring the corners up over them and tie together. Set aside.
2
Heat oil in a Dutch oven or heavy pot over medium heat.
3
Add bacon and cook until crisp, about 5 minutes on each side.
4
Remove and drain on paper towels.
5
Add onions and saute until browned, about 3-5 minutes.
6
Add venison and cook for 2-3 minutes, turning once or twice.
7
Sprinkle flour over meat and onions, and stir until coated.
8
Cook for 2 minutes.
9
Stir in wine, stock, garlic, orange zest, and juniper berries.
10
Bring to a boil.
11
Reduce heat.
12
Add bouquet garni, salt and pepper.
13
Cover and simmer until meat is tender and sauce is thick, about 1 1/2 hours. If too thick, add a little more stock or some water.
14
Add bacon and mushrooms.
15
Uncover and cook for 20 minutes.
16
Remove bouquet garni.
17
Serve with a sprinkling of minced parsley.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 sprigs fresh parsley, 2 sprigs fresh thyme, 2 sprigs fresh tarragon, 3 tablespoons sunflower oil, and more.

Yes, Burgundy Venison falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Burgundy Venison

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions