Venison Bourguignon (Fancy Deer Stew)

Cooking for a family and ensuring they are Fed Well is about more than following a recipe.  For me, it is about learning enough about food to swap ingredients, it is about learning techniques to be repeated and providing not only a good meal, but an atmosphere where everyone WANTS to come to the table.

For Venison Bourguignon (first time making it), I steal a little from Julia Child's famous Boeuf Bourguignon but not just a copy cat substituting venison for the beef.  For Julia's version, click here:  Boeuf-Bourguignon-recipe

To begin, 3 carrots - I like to cut them on a bias - so fancy.

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Soften in a dutch oven on the stove with onion to taste.  I only use about 1/2 of a large onion.  Season with salt and pepper.  Julia would have used reserved bacon fat for this step.  I just use a splash of olive oil.

Once soft, further options begin.  I remove the vegetables but in the same pot I give the venison (coated in flour) a quick sear then add the veggies back along with some mushrooms.  Next, liquids.  Julia would add a bottle of red wine, but our tastes lean more toward tomato for acid with beef broth or stock and a bit of butter.  Put the lid on, place in a 350 degree oven for hours and hours.  I let it go for 4 1/2.

The above photo is what the stew looked like before going in the oven.  The sauce thickened and reduced, the meat softened and a delicious meal was born.

Serve over the family's favorite carb if desired.  Only three of us were home for this meal, and if anyone was watching they may have thought something was wrong as we did not speak - we simply enjoyed the tender and tasty food.  My husband actually said something like, "That was the best you've ever made."

Compliments are a sure way to feel Fed Well.