Venison Bourguignon

Preparation	3h30’
Difficulty	Medium
Game	Deer
Calories	900
Activity	M 77’, F 106’
People	4
Wine pairing	Barolo, Chianti, Amarone

Ingredients

G 900 venison shoulder, neck, or hind meat, cut into cubes
G 200 pancetta, diced
Ml 15 olive oil
N 2 carrots, chopped
N 3 celery stalks
N 3 garlic cloves, minced
mL 30 tomato paste
G 30 flour
mL 500 dry red wine
mL 500 beef or venison stock
N 4 sprigs fresh thyme
N 2 sprigs fresh rosemary
G 250 pearl onions, peeled
G 250 cremini or button mushrooms, quartered
mL 30 unsalted butter
Salt and black pepper to taste

Kcal 845 *

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Heat a large casserole over medium heat. Add the diced pancetta and cook until crispy. Remove it and set it aside.
In the same pot, add the olive oil and brown the venison on all sides until golden.
Add the onions, carrots, and celery, and sauté until softened. Stir in the garlic and tomato paste, then cook for one minute. Sprinkle with flour and mix well.
Pour in the red wine, scraping the bottom of the pot with a wooden spoon. Add the broth and the crispy pancetta. Let it simmer for 5’. Season with salt and pepper.
Cover and cook on low heat for 2.5 to 3 h (or in the oven at 160°C / 320°F), until the meat is tender.
Serve with mashed potatoes, buttered tagliatelle, or rustic bread.

Venison Bourguignon

Ingredients

Preparation

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