Foodie Friday: Game on… the hunter’s twist on the classic beef bourguignon

Hunting season is upon us

If you asked me 10 years ago if I would be excited about a freezer full of game meat, my answer would have been a resounding “NO.”

I’m not generally a big fan of red meat and therefore my imagination regarding what to do with it was pretty limited (tacos or spaghetti anyone??). However my husband, an enthusiastic hunter, has managed to gradually increase my eagerness towards that freezer full of meat. For one thing, it’s a real cost saver not having to purchase meat at the supermarket. I estimate that I save anywhere from $500-700 per year, not to mention the health benefits. Game meat is far leaner than domesticated livestock and you don’t have to worry about hormones, steroid, or antibiotic use when harvesting your meat from the great outdoors. If you are passionate about eating local and organic, this is one way to do exactly that in the north all year round.

Beef Bourguignon, or Beef Burgundy, is a French stew of beef braised in red wine and beef broth and usually flavoured with herbs, garlic, pearl onions, and mushrooms. So far so good right?! For this twist on the classic I used elk because, well, I have it….lots of it. Wild game tends to be a lot drier due to the lower fat content so cooking it ‘low and slow’ can keep it from turning into an old boot.

This recipe is comfort food at its best, which is great timing as the weather turns colder. I serve mine over creamy mashed potatoes, but you could also substitute rice, quinoa, or spaghetti squash, or just serve with warm biscuits. 

Elk Burgundy

Ingredients:

• 2 pounds elk stew meat
• 6 slices bacon, chopped
• 2 cups dry red wine
• 1 cup brandy
• 2 ½ cups low sodium beef broth
• 2 Tbsp tomato paste
• 1 large yellow onion, chopped
• 4 Tbsp flour
• 1 bay leaf
• 3 sprigs of fresh thyme
• 1 cup pearl onions
• 1 lb mushrooms, sliced
• 2 Tbsp butter
• Salt and pepper to taste

Instructions:

1. Preheat oven to 450°
2. Heat Dutch oven pot over medium-high heat and cook bacon until lightly browned.
3. Remove and drain on a paper towel. Leave bacon drippings in the pot.
4. Sear cubed meat in bacon drippings in two batches. Remove meat and set aside.
5. Add chopped onion and garlic and sauté until translucent.
6. Add meat back to Dutch oven with onions. Sprinkle flour over meat and stir to coat. Place in oven, uncovered for 5 minutes. Stir meat again and return to oven for 5 more minutes.
7. Remove from oven and reduce oven temperature to 350° Add cooked bacon, wine, brandy, tomato paste, beef broth, the bay leaf and thyme into the meat mixture. Stir to combine. Put on lid and return to oven for 2-3 hours until meat is tender.
8. One hour prior to serving, melt butter in skillet and sauté mushrooms until browned. Add mushrooms and the pearl onions to the meat mixture and return the covered Dutch oven to the onion for the remaining hour.
9. Remove from the oven and season with salt and pepper to taste. Remove the bay leaf and thyme sprigs and serve.

Recipe adapted from: Nevada Foodies