Rich and Full-Bodied Elk Burgundy (Elk Bourguignon)

Beef bourguignon—also known as beef Burgundy—is a timeless staple of French cuisine. Traditionally made with beef slowly braised in dry red wine, beef broth, and garlic, then finished with pearl onions, mushrooms, and bacon, it’s the definition of hearty comfort food. Julia Child famously described it as “one of the most delicious dishes concocted by man,” and it’s hard to disagree.

In my kitchen, beef takes a back seat to elk. For this elk burgundy recipe, cuts like bottom round, top round, or eye of round work beautifully, but my preferred choice is elk backstrap. Naturally tender, it holds its texture during braising and delivers a rich, refined bite in every spoonful.

Braising is a simple yet transformative cooking method. First, the meat is seared over high heat to develop deep flavor. It’s then gently simmered in red wine and beef broth at a low temperature until fork-tender. As the liquid reduces, it transforms into a deeply flavored sauce—luxurious enough to serve as-is or spooned generously like gravy.

The result is a rich, full-bodied wild game dish that feels both rustic and elegant. Served over creamy mashed potatoes or enjoyed on its own with slices of crusty French bread, elk burgundy is the kind of meal that brings people together and lingers long after the table is cleared.

Best Cuts of Elk for Burgundy

Elk backstrap, top round, bottom round, and eye of round are ideal for braising, delivering deep flavor and tender results when cooked low and slow.

Rich and Full-Bodied Elk Burgundy

Heat a heavy pot over medium-high heat (I use a 7-quart enameled Dutch Oven) and cook bacon until lightly browned. Remove and drain on a paper towel. Leave bacon drippings in the pot. Sear cubed elk meat in bacon drippings until browned on all sides. Do this in batches and try not to crowd the pan. Remove meat and set aside.

Add chopped onion and garlic, then sauté until translucent. Add meat back to Dutch oven with onions. Sprinkle flour over meat and stir to coat. Place in oven uncovered for 5 minutes. Stir meat and continue to bake for 5 more minutes. Remove and reduce the oven temperature to 350 degrees.

Add bacon, beef stock, brandy, red wine and tomato paste over meat mixture and gently combine ingredients. Add the thyme sprig and cover with a lid. Place pot in oven and bake for 2½ – 3 hours.

An hour before the dish is complete, melt butter in a pan over medium-high heat and sauté mushrooms until browned. Add mushrooms and pearl onions to meat mixture and continue to bake in oven for remaining time or until the meat is tender. Remove from oven and season with salt and pepper if needed.

Serve and garnish with chopped green onions.

Need more inspiring dinner ideas? I feature dozens of Elk Recipes that are easy to prepare for delicious dinnertime meals or purchase my Wild Game Cuisine Cookbook featuring over 100+ wild game recipes. Follow me on Instagram or Facebook for more Wild Game Inspiration.

Rich and Full-Bodied Elk Burgundy (Elk Bourguignon)

This rich elk burgundy is a French-inspired wild game classic braised in red wine with mushrooms, onions, and bacon. Elegant, comforting, and full-bodied.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 45 minutes minutes

Cook Time: 3 hours hours

Course: Main Course

Cuisine: American

Keyword: elk bourguignon, elk burgundy, elk meat recipes

Servings: 6

Ingredients

• 2 lbs elk backstrap, cut into 1-inch cubes
• 4 slices thick bacon, coarsely chopped
• 1 white onion, chopped
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 4 tbsp flour
• 2 cups beef stock
• 2 cups red wine, ideally Cabernet - or 1 cup Brandy
• 2 tbsp tomato paste
• 1 sprig of thyme
• 2 tbsp unsalted butter
• 16 oz mushrooms, sliced
• 1 cup pearl onions, skin removed
• salt and pepper, to taste
• 4 green onions, chopped

Instructions

• Preheat oven to 450 degrees.
• Heat a heavy pot over medium-high heat (I use a 7-quart enameled Dutch Oven) and cook bacon until lightly browned. Remove and drain on a paper towel. Leave bacon drippings in the pot. Sear cubed elk meat in bacon drippings until browned on all sides. Do this in batches and try not to crowd the pan. Remove meat and set aside.
• Add chopped onion and garlic, then sauté until translucent. Add meat back to Dutch oven with onions. Sprinkle flour over meat and stir to coat. Place in oven uncovered for 5 minutes. Stir meat and continue to bake for 5 more minutes. Remove and reduce the oven temperature to 350 degrees.
• Add bacon, beef stock, brandy, red wine and tomato paste over meat mixture and gently combine ingredients. Add the thyme sprig and cover with a lid. Place pot in oven and bake for 2½ - 3 hours.
• An hour before the dish is complete, melt butter in a pan over medium-high heat and sauté mushrooms until browned. Add mushrooms and pearl onions to meat mixture and continue to bake in oven for remaining time or until the meat is tender. Remove from oven and season with salt and pepper if needed.
• Serve and garnish with chopped green onions.

Video

Notes

You can make this dish using a slow-cooker as well. Follow the procedures for searing using a cast-iron skillet. When it comes time to place the pot in the oven for 3 hours, simply use a slow-cooker and set on low for 6-8 hours or until tender.

Tried this recipe?Let us know how it was!

If you enjoy classic, slow-cooked wild game dishes like this elk burgundy, my Wild Game Cuisine Cookbook features a collection of comforting, time-tested recipes using elk, venison, antelope, and more. Each dish is designed to highlight the natural elegance of wild game—because every meal tells a story worth sharing.