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A plate of creamy yellow polenta topped with a rich, chunky beef stew in a brown sauce with visible pieces of carrots, served on a white plate with a brown rim.

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
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Servings: 4 servings
Course: Dinner, Main
Cuisine: French, Modern American
Calories: 143
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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

Notes

Storage: cover and refrigerate for up to 4 days; the flavor deepens overnight. Freezes well for up to 3 months. Reheat gently on the stove with a splash of stock.

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