Elk Bourguignon Recipe
As featured in The Applegatarian.
"My wife comes from a family of nine brothers and sisters, and both her parents were school teachers. Her dad was an avid outdoorsman, and this recipe was made often over the years, with both elk and venison."
-Bob Dixon, Applegate Senior Regional Sales Manager
Ingredients
- TAKES ABOUT 7 HOURS
- 1 (8-ounce) package APPLEGATE®SUNDAY BACON®bacon, chopped
- 2 tablespoons all-purpose flour 1 tablespoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 pounds boneless elk, venison, or grass-fed beef, cut into 2-inch cubes 3 cups sliced yellow onions
- 1-4 cloves garlic, chopped
- 3 cups red wine, such as Burgundy 2 cups beef stock
- 1 tablespoon tomato paste
- 16 ounces cremini or white button mushrooms, trimmed and quartered 1 bay leaf
- ½ teaspoon dried thyme
- Cooked egg noodles or mashed potatoes, for serving
- ½ cup chopped fresh parsley
Instructions
- In a large heavy skillet over medium heat, cook the bacon until browned and crisp, 8-10
- minutes. Remove from the heat. Use a slotted spoon to transfer the bacon to a slow cooker.
- Whisk together the flour, salt, and pepper in a shallow bowl. Dredge the pieces of meat in the flour mixture until lightly coated all over.
- Return the skillet of bacon grease to the stove and heat over medium-high heat. Working in batches, add the floured meat, and cook, turning occasionally, until browned all over, 8-10 minutes. Transfer the meat to the slow cooker.
- Add the onions and garlic to the skillet and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Scrape the onions and garlic into the slow cooker.
- Add 1 cup wine to the skillet and cook over medium heat, stirring and scraping the bottom of the skillet to release the browned bits. Scrape the wine mixture into the slow cooker. Add the remaining 2 cups wine, along with the stock, tomato paste, mushrooms, bay leaf, and thyme. Cook on low heat until the meat is very tender, 5-6 hours.
- Serve over egg noodles or mashed potatoes, sprinkled with the parsley.
- In a large heavy skillet over medium heat, cook the bacon until browned and crisp, 8-10
- minutes. Remove from the heat. Use a slotted spoon to transfer the bacon to a slow cooker.
- Whisk together the flour, salt, and pepper in a shallow bowl. Dredge the pieces of meat in the flour mixture until lightly coated all over.
- Return the skillet of bacon grease to the stove and heat over medium-high heat. Working in batches, add the floured meat, and cook, turning occasionally, until browned all over, 8-10 minutes. Transfer the meat to the slow cooker.
- Add the onions and garlic to the skillet and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Scrape the onions and garlic into the slow cooker.
- Add 1 cup wine to the skillet and cook over medium heat, stirring and scraping the bottom of the skillet to release the browned bits. Scrape the wine mixture into the slow cooker. Add the remaining 2 cups wine, along with the stock, tomato paste, mushrooms, bay leaf, and thyme. Cook on low heat until the meat is very tender, 5-6 hours.
- Serve over egg noodles or mashed potatoes, sprinkled with the parsley.