Smoked Venison Bourguignon

A sophisticated twist on the classic French stew, featuring house-smoked venison and rich red wine sauce. This dish combines traditional Burgundian fl...

6
French Cuisine
🟠Advanced★★★★☆
May 30, 2025
31 views

Ingredients

🥩

4 cups

beef stock

homemade preferred

🥩

8 ounces

bacon lardons

thick-cut, diced into 1/4-inch pieces

🥬

1 pound

cremini mushrooms

quartered

🥬

24 whole

pearl onions

peeled

🥬

8 cloves

garlic

whole

📦

3 pounds

venison shoulder

cut into 2-inch cubes

🥬

4 large

carrots

cut into 1-inch oblique cuts

🍎

2 cups

applewood chips

soaked in water for 30 minutes

💧

750 ml

red wine

preferably Burgundy or Pinot Noir

🌾

3 tablespoons

all-purpose flour

📦

2 whole

bay leaves

🥬

2 tablespoons

tomato paste

🥬

1 teaspoon

black pepper

freshly ground

🥛

4 tablespoons

butter

unsalted

🌶️

4 sprigs

fresh thyme

🌶️

2 teaspoons

kosher salt

Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other

Instructions

Step 1
Prepare your smoker to 225°F (107°C) with the pre-soaked applewood chips. Season the venison shoulder generously with kosher salt and black pepper.
Step 2
Smoke the venison shoulder for 2 hours until it develops a rich mahogany exterior and reaches an internal temperature of 135°F (57°C). This partial cooking allows the meat to absorb smoke while remaining tender for the braising process.
Step 3
In a large Dutch oven over medium heat, render the bacon lardons until crispy and golden. Remove with a slotted spoon, leaving the fat behind.
Step 4
Increase heat to medium-high. Working in batches, sear the smoked venison shoulder pieces in the bacon fat until a deep crust forms, about 2-3 minutes per side. Transfer to a plate.
Step 5
Lower heat to medium and add butter to the Dutch oven. Add pearl onions and carrots, cooking until they develop light caramelization, about 8 minutes. Add garlic and cook until fragrant.
Step 6
Stir in tomato paste and cook for 2 minutes to remove raw flavor. Sprinkle all-purpose flour over vegetables and cook for 1 minute, stirring constantly to create a roux.
Step 7
Gradually add red wine, stirring constantly to prevent lumps. Bring to a simmer and reduce by half, scraping up all browned bits from the bottom of the pot.
Step 8
Add beef stock, fresh thyme, and bay leaves. Return venison and bacon to the pot. Bring to a gentle simmer, cover, and transfer to a 325°F (163°C) oven for 1 hour.
Step 9
Meanwhile, sauté cremini mushrooms in a separate pan with butter until golden and their moisture has evaporated.
Step 10
After 1 hour, add the sautéed mushrooms to the Dutch oven and continue cooking for 30-45 minutes until the venison is fork-tender but not falling apart.
Step 11
Adjust seasoning with kosher salt and black pepper. Remove thyme sprigs and bay leaves before serving.

✨Chef's Tips

  • ★For optimal smoke penetration, allow the venison to come to room temperature and pat completely dry before smoking. The pellicle (tacky surface) that forms will help the smoke adhere better.
  • ★When reducing wine, use the cheese test: drag a wooden spoon through the sauce - if it leaves a clear path that slowly fills in, you've reached the right consistency.
  • ★For restaurant-quality presentation, strain the sauce before the final reduction and mount it with 2 tablespoons of cold butter just before serving. This creates an elegant, glossy finish.
  • ★Pair this dish with a Burgundian Pinot Noir from the Côte de Nuits region, which complements both the smoke and the rich sauce.
venisonFrench cuisinesmokingbraisingdinnerspecial occasiongame meatwine sauce