Cerfs Bourguignon

This is a similar recipe to Julia Child’s Famous Boeuf Bourguignon. It is well worth the time and effort. I like serving this with mashed potatoes. I mash the carrots from the bourguignon with the potatoes. I usually make this with venison chops and then make venison stock with the bones

INGREDIENTS

3 lbs venison meat, cut into 2 inch cubes

2 tablespoons bacon drippings

1 medium carrot, chopped rough

1 medium onion, chopped

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons GF all-purpose flour

3 cups red wine, full bodied

2 to 3 cups GF beef stock

1 tablespoon GF tomato paste

2 cloves garlic, mashed

1/2 teaspoon thyme

1/2 teaspoon oregano

1/2 teaspoon basil

2 bay leaves

Mushroom and Onion mixture:

18 to 24 small white onions

1 pound fresh mushrooms, quartered

2 tablespoons butter

2 tablespoons GF beef stock

DIRECTIONS

Sauté meat cubes in bacon drippings until all sides are browned.

Remove meat and sauté onion and carrot. When cooked, set vegetables aside, drain fat.

Return meat to pan and toss with salt and pepper.

Sprinkle flour evenly over mixture and toss to coat.

Place uncovered casserole on middle rack of preheated 450 degree oven for 5 minutes, to lightly crust meat.

Remove casserole from oven and reduce temperature to 325 degrees.

Stir in wine and enough stock so that the meat is barely covered.

Add tomato paste, garlic and herbs.

Bring to a simmer, on top of stove.

Toss cooked vegetables in casserole.

Cover casserole and return to oven.

Cook for 2 1/2 to 3 hours until meat falls apart when poked with fork.

While meat is cooking, sauté mushrooms and baby onions in butter and beef stock, set aside until needed.

When meat is ready, pour contents of casserole in large sieve set over a sauce pan.

Remove meat pieces and return to casserole.

Add the mushroom and baby onion mixture to casserole. Simmer broth in saucepan for a minute or two, skimming fat as it rises. You should have at least 2 1/2 cups of sauce.

Taste for seasoning. Pour sauce over mixture.