“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” ~Julia Child
Today Deer Recipes has a special guest from A 12 Gauge Girl, Lindsey Bartosh. She’s going to share her delicious Venison Bourguignon recipe with us. Lindsey has many recipes on her website including elk, deer, fish, turkey and much more, so y’all be sure to click here and check her site out and give her a follow on Twitter as well.
Venison Bourguignon from A 12 Gauge Girl –
You know what Meryl Streep movie I love? Julie & Julia! You know the movie, right? Meryl Streep plates up an amazing performance as the queen of cooking, Julia Child. And Amy Adams is Julie Powell, a struggling New York writer who challenges herself to complete a 365-day cook-off covering every recipe in Julia Child’s famous cookbook Mastering the Art of French Cooking? If you are a blogger, I am sure you know the movie because it centers around the idea of using blogging to create self-growth and potentially a little income. Right?
Anyway, who can forget the scene where Julie Powell cooks boeuf bourguignon. Editor Judith Jones, credited for greatly assisting in the publication of Julia Child’s cookbook, is scheduled to be Julie Powell’s guest for the evening. Powell decides she will cook the exact same dish Jones’ first cooked when she was testing out the cookbook, boeuf bourguignon. As Powell narrates the story of Jones and Child meeting, we watch her order beautiful beef cuts from her local butcher and lightly brown them in a silver pan.
Powell fills a heavy ceramic dutch oven with brightly colored vegetables and pours a bottle of red wine over the meat and vegetables. The dutch oven sizzles and steams. Every time I watch that scene, I immediately want to make boeuf bourguignon. The colors and the sounds and textures just make me so hungry! I can’t be the first person who watched that movie and then tried making boeuf bourguignon. I know for a fact I am not, because my brother-in-law did just that.
Powell’s bourguignon actually ends in disaster. She falls asleep on the couch and misses her alarm. The dish is charred black and completely inedible. And to top everything off, Judith Jones cancels her meeting with Powell. It is a tragic end for Powell’s bourguignon. However, when I decided to make bourguignon I used venison, and the result was anything but tragic!
If you want the most flavor possible from this dish, and trust me you do, the meat needs to marinade overnight in a bath of vegetables and red wine.
Set your timer for two hours, and try not to fall asleep like Julie Powell did. At the two hour mark, add in your diced potatoes and mushrooms. Cook for an additional thirty minutes.
The process is definitely a long one, but this meal is worth the wait and the effort. The flavors are very deep and rich, and even with all that depth of flavor, the venison is still able to shine as the star of the show.
- Venison Bourguignon is low in cholesterol and high in vitamin A.
- It contains alcohol, which some find as a bad point, and it also might be too high in sodium for some.
Nutrition Grade: C+
|Serving Size 599 g|
|Yields: 4 quarts||Serving: 2 cups|
|Calories 588||Calories from fat 164|
|% Daily Value*|
|Total Fat 18.2g||28%|
|Saturated Fat 4.6g||23%|
|Trans Fat 0.0g|
|Total Carbohydrates 25.8g||9%|
|Dietary Fiber 3.5g||14%|
|Vitamin A 79%|
|Vitamin C 17%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
To make this recipe more diet-friendly…
- This is a recipe that’s a little difficult to alter to make more healthy and get the same taste. The bacon gets a nutrition grade of D and the wine gets a grade C–all other ingredients grade as A and B, so the alterations would need to be with the bacon and/or the wine.
- The easiest way to make it more diet-friendly is to eat less than two cups–try one cup.
- Try using less bacon or omit it.
- You could also use the wine as a marinade, but leave out the two cups that you put back in the dish and substitute it with beef broth. These are just ideas, which I have never tried and cannot guarantee the taste. If anyone would like to comment a better way to make this a more diet-friendly dish I would greatly appreciate it.
Whatever alterations you make, if you’re on a diet don’t forget to recalculate the nutrition information. I use Calorie Count, but there are many options online.