Venison Bourguignon with Root Vegetables & Red Wine Jus

A cold-weather venison braise built on red wine, aromatic herbs, and winter roots. Dry-brined venison stays tender through the long simmer while celeriac adds earthiness and the fond, tomato paste, and wine build layers of savory depth.

Why You'll Love Venison Bourguignon ❤️

This is winter cooking at its most satisfying. The dry brine seasons the meat deeply without the toughening effect of acidic marinades. Searing builds a rich fond, tomato paste caramelizes before the wine hits, and the sachet infuses fennel and herb notes throughout the braise. The fennel pollen, added at the very end, brings a bright, aromatic finish that ties everything together.

Tips and Tricks

• Brown aggressively - the fond is the flavor.
• Dry brining instead of marinating in wine avoids the acidity slightly cooking the exterior, which creates an extra layer of toughness.
• Don't cook fennel pollen - its complex carbohydrates break down with heat and become chalky. Add it at the very end. For infused fennel flavor during the braise, use toasted fennel seed in the sachet instead.
• Reduce the sauce uncovered at the end if you want it thicker.
• Let the dish rest 10 minutes before serving.
• Use wine you actually enjoy drinking.

Variations

• Swap sirloin for shanks or shoulder - adjust braising time as needed.
• Add pearl onions in the last 30 minutes of cooking.
• Fold in garlic-butter mushrooms just before serving.

Substitutions

• Red wine → dark beer or extra stock (you'll lose some acidity and depth).
• Fennel pollen → pinch of ground anise or omit.
• Celeriac → rutabaga or turnip, small dice.

Best served with

• Creamy mash
• Soft polenta
• Buttered gnocchi
• Crusty sourdough

How to Store Leftovers

Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of stock. Freeze for up to 1 month; thaw overnight in the refrigerator.

Common Questions

Venison Bourguignon with Root Vegetables & Red Wine Jus

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Dry-brined venison sirloin, seared and slow-braised in red wine with carrots, celeriac, and aromatics. Finished with cold butter and fennel pollen for a rich, warming winter dish.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 15 minutes mins

Total Time 2 hours hrs 35 minutes mins

Servings: 4 servings

Course: Dinner, Main

Cuisine: French, Modern American

Calories: 143

Ingredients Equipment Method Nutrition

Ingredients

  

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• 1 lb Maui Nui venison sirloin cubed
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoon olive oil
• 3 cloves garlic smashed
• 1 shallot finely diced
• 3 sprigs fresh thyme
• 1 bay leaf
• 1 carrot peeled and sliced
• ½ small celeriac peeled and chopped
• 1 tablespoon tomato paste
• 1 cup dry red wine
• 1 tablespoon flour
• 1½ cups low-sodium beef or venison stock
• 1 teaspoon Worcestershire sauce
• 1 tablespoon parsley finely chopped
• 1 clove garlic smashed (sachet)
• 2 sprigs fresh thyme sachet
• 1 bay leaf sachet
• ½ teaspoon fennel seed toasted (sachet)
• 1 tablespoon cold butter
• ½ teaspoon fennel pollen
• 1 tablespoon parsley chopped (garnish)

Equipment

• 5 - 6 qt Dutch oven
• Wire Rack
• Sheet Pan
• Wooden Spoon
• cheesecloth
• kitchen twine
• Tongs
• Cutting board
• Chefs knife

Method

 

1. Season sirloin cubes generously with salt and pepper.
2. Place on a wire rack over a sheet pan, uncovered, and refrigerate 2 - 6 hours (or overnight).
3. Pat dry before searing.
4. Heat olive oil in Dutch oven over medium-high. Sear sirloin cubes in batches until deeply browned; remove.
5. Add garlic, shallot, thyme, and bay leaf. Sauté 2 - 3 minutes until fragrant.
6. Add carrot and celeriac. Sauté 5 - 6 minutes until beginning to soften.
7. Add tomato paste; cook 1 - 2 minutes until paste darkens and caramelizes.
8. Deglaze with wine; reduce by half.
9. Sprinkle flour; stir constantly 1 minute.
10. Add stock, Worcestershire, and parsley. Submerge the sachet (garlic, thyme, bay, toasted fennel seed tied in cheesecloth). Return sirloin to pot.
11. Bring to a simmer. Cover and cook on low 1½ - 2 hours until tender.
12. Remove sirloin and sachet; keep venison warm.
13. Simmer sauce uncovered 5 - 10 minutes if it needs reducing.
14. Swirl in cold butter and fennel pollen. Adjust seasoning.
15. Spoon mash, polenta, or gnocchi into warmed bowls. Arrange venison over the base.
16. Spoon sauce and vegetables over top. Garnish with parsley and black pepper.

Nutrition

Serving: 1bowlCalories: 143kcalCarbohydrates: 9gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 937mgPotassium: 151mgFiber: 1gSugar: 2gVitamin A: 2782IUVitamin C: 6mgCalcium: 36mgIron: 1mg

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