Since this was a special hunt harvesting the bison, I wanted to cook up a special dish for our weekly Wednesday night dinner with family. I used the same Elk Burgundy recipe that I’ve used in the past simply showcasing how a lot of my recipes can be substituted using other game meat. The outcome was a success.
When finished, the stew was so rich and robust that everyone went back for seconds and left us with zero leftovers. I think that’s when you know you must have done something right! Hahahaha!
As a side note, I did talk with another young lady who made this and used a slow cooker rather than the oven. I think that is a great idea. Thanks for sharing!
Substitute: Elk, Venison or Antelope meat
- 2 lbs bison tenderloin or stew meat cut into 1 inch cubes
- 2 cups red wine (Burgundy, Chianti or Merlot)
- 1 cup Brandy
- 2 1/2 cups beef stock
- 6 thick bacon, coarsely chopped
- 2 tablespoons tomato paste
- 1 yellow onion, diced
- 1 shallot, finely chopped
- 1 cup pearl onions, peeled
- 16 ounces sliced mushrooms
- 1 bay leaf
- 2 cloves garlic
- 2 teaspoons thyme
- 2 tablespoons butter
- 4 tablespoons flour
- 2 tablespoons cornstarch (optional)
- salt and pepper, to taste
- 4 green onions chopped (optional)
- Preheat oven to 450 degrees.
- Heat dutch oven pot over medium-high heat and cook bacon until lightly browned. Remove and drain on a paper towel. Leave bacon drippings in the pot.
- Sear cubed meat in bacon drippings until browned on all sides. Do this in batches so not to over crowd the pan. Remove and set aside. Add diced onion, shallots and chopped garlic and sauté until translucent. Add meat back to dutch oven. Sprinkle flour over meat and stir to coat. Place in oven for 5 minutes. Stir meat and continue to bake for 5 more minutes. Remove from oven and reduce temperature to 350 degrees.
- Add wine, brandy, tomato paste and beef stock into meat mixture. Stir gently. Add thyme, salt, pepper and bay leaf. Put back into the oven with the lid on and cook for 3 hours or until meat is tender.
- An hour before serving, melt butter in a pan over medium-high heat and saute mushrooms until browned. Add mushrooms and pearl onions to meat mixture and continue to cook in oven for remaining time. Remove from oven when ready. (Optional: To thicken sauce mix cornstarch and cold water together and pour into pot and stir.)
- Serve Burgundy over steamed rice, mashed potatoes or creamy polenta. Garnish with chopped green onions.