Thursday, November 1, 2012

Venison Bourguignon

I was lucky enough to be given a venison roast a few weeks ago.  A guy I work with was cleaning out his freezer in preparation of this year's regular deer hunting season which opes very soon here in Tennessee.  He said he usually gives the roasts away after making some jerky and keeping only a couple for himself.  I was excited to receive any sort of venison since my husband and father-in-law haven't shot a deer in a few years even though they say they will every year....  They better get one in the next couple of weeks because we are planning on making this for Thanksgiving.

Venison Bourguignon
2 lb venison roast, cut into 3 or 4 pieces
3 slices thick cut bacon, chopped (4 regular)
1 lrg onion cut into wedges
3 lrg carrots cut into chunks
2 C + 1/2 C dry red wine (Pinot Noir, Merlot, etc.)
2-3 cloves garlic, roughly chopped
1 tsp herbs de Provence
1 bay leaf
2 Tbsp butter, diced
~2 tsp flour
salt and pepper

   Liberally salt and pepper meat.  Dust with flour.  Sear in a little oil over med-high heat.
   Place seared meat, bacon, vegetables, herbs, garlic, and 2 C wine in slow cooker*.  Cook on low for 8 hours. (High for ~4 hr).
   Add butter, 1/2 C red wine, and ~1 tsp flour to slow cooker.  Stir to melt butter and break up lumps of flour.  Cook on low another 1 1/2-2 hours.  (High ~45 min-1 hr.)
   Serves 6.

*You can add potatoes at the beginning of cooking and mushrooms when you add the butter if you would like.  I served it over mashed cauliflower so I didn't feel the need to add any starch to the pot, and my husband doesn't like mushrooms. =(

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