INGREDIENTS: (Venison Burgundy)
3lbs venison meat, cubed ½”
½ cup all purpose flour
Salt and pepper
2T canola oil
2T whole butter
½ cup celery, diced med
½ cup carrot, diced med
1ea parsnip, peeled chopped med
1 cup butternut squash, diced med
1cup cippolini onions, cleaned (frozen work well)
3T tomato paste
2T fresh rosemary, chopped fine
2 cups red wine
1 cup chicken stock
½ cup crispy bacon, chopped
1 cup toasted panko in butter
DIRECTIONS:
Preheat oven to 300F.
Start by tossing the venison meat liberally with salt and pepper. Then toss in the flour. Shake off any excess and set meat aside.
Heat a large, heavy bottomed pot over high heat. Add 2T canola oil and 2T whole butter. Once butter begins to foam, add all the meat. Try to distribute all the meat so the bottom surface is completely covered. Once it is, don’t stir the meat until a nice dark crust forms on meat. Stir and let sit some more to caramelize more of the venison meat. Once it’s well seared, take meat out and let rest aside.
Place pot back over high heat and add 1T canola oil. Throw in celery, carrot, onion and scrape any bits up that collected on bottom of pot. Saute the vegi’s about 4 minutes until softened. Add tomato paste and cook another 2 minutes, stirring to distribute the paste into the vegis.
Add the butternut squash, parsnip and venison back into the pot with red wine, stock and rosemary. Bring to just a boil and turn off heat. Place lid on pot or wrap tightly with foil and place in oven for 3 hours.
Once finished, ladle into bowls or over potatoes and top with the panko and bacon bits for added flavor and texture.