Elk Burgundy

Elk Bourguignonne

Elk Burgundy or better referred to as Bourguignon is cubed meat slow cooked with bacon, burgundy wine, brandy, pearl onions, mushrooms and seasonings.  I just can’t find anything wrong with that statement.

I would recommend making this dish on a weekend and really letting it slow cook. And if you can wait, try cooking it a day prior to serving. The flavor and the richness of the sauce is so intense that you may find yourself licking the bottom of the bowl. Enjoy!

Substitute: Bison, Venison, Antelope or Black Bear meat

Ingredients

  • 2 pounds elk stew meat
  • 6 slices thick bacon, chopped
  • 2 cups dry red wine
  • 1 cup brandy
  • 2 1/2 cups beef stock
  • 2 tablespoons tomato paste
  • 1 large yellow onion, chopped
  • 2 cloves garlic, chopped
  • 4 tablespoons flour
  • 1 cup white pearl onions
  • 16 ounces mushrooms, sliced
  • 2 tablespoons butter
  • 1 bay leaf
  • 2 teaspoons thyme
  • salt, to taste

Directions

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 meat and set aside. Add chopped onion and garlic and 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 from oven and reduce the oven temperature to 350 degrees. Add cooked bacon, wine, brandy, tomato paste and beef stock into meat mixture. Add thyme 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 sauté mushrooms until browned. Add mushrooms and pearl onions to meat mixture and continue to cook in oven for remaining time. Remove from oven and season with salt and pepper if needed.

Serve Burgundy over mashed potatoes or steamed rice.

 

Elk Burgundy Bourguignonne

Cubed Elk Meat

Elk Bourguignonne

Cook elk meat in bacon drippings.

Elk Bourguignonne

Add mushrooms and pearl onions to elk burgundy an hour before serving.

Elk Bourguignonne

Elk burgundy served over creamy mashed potatoes

Elk Bourguignonne

Elk burgundy served over creamy mashed potatoes

 

5 Comments

  • Reply January 6, 2017

    Tim

    Kristy,
    Thanks so much for spending the huge amounts of time it tales to create and maintain this site. I have been making your game recipes for about 3 years now and have never had one not come out deliciously.

    The Elk and Bison bourguinon recipes have been guest favorites since you posted them. We had the Bison version for Christmas dinner. As with most “sauce” type recipes it it almost better the second day. Be sure not to forget sweet French bread with this recipe, you can sop up all of the delicious broth. This recipe is one of about 8 of your recipes that are a staple in our home. I will post on those recipies as well

  • Reply October 24, 2016

    Theresa Meter

    I’m making this today before I go to work. Can I cook it in a slow cooker? It smells amazing.

  • Reply December 24, 2015

    Art Soborowicz

    Hello Kristy. I am so impressed with this dish that I have to let you know that my wife and I had company over last Saturday night and she wanted this dish. So I obliged and threw this together again and walaa. I was the greatest cook again. Can’t thank you enough and am wishing your family a Merry Christmas. Keep the great recipes coming. (Your making me look good). Art

  • Reply November 28, 2015

    Art Soborowicz

    omg, omg, wow!!! made this tonight, i couldnt stop eating, wife said it was absolutly unbelievable. i agree. i did add some barley to the mix. not sure if it helped but really loved it. just want to thank you for putting this recipe out there. to everyone else, you have no idea what you are missing. thanks kristy. probably make it again next wkend. yaaaa buddyyyyy

    • Reply November 29, 2015

      Kristy

      Art, thank you for the awesome comment. I just love to hear feedback and changes you’ve made to enhance the recipe! Have a wonderful Holiday Season!!! Kristy

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