Burgundy Venison

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 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 mushrooms
• 2 tablespoons fresh parsley, minced

Recipe

• 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.