Yield 4 servings
Bourguignon is basically a fancy name for stew with wine. This elk meat bourguignon is a hearty, stick to your ribs meal. Serve with a salad and fresh crusty bread.
2 lbs Elk, Bison, or Wild Boar Stew Meat
6 cups beef stock
2 cups red wine
salt and pepper to taste
zest of one orange
2 white onions chopped
2 tyme branches
2 Rosemary branches
2 lbs elk meat cubed (bison is good too)
3 slices of bacon chopped
1 1/2 cups carrots
2 large potatoes peeled and cut in cubes
Cup of mushrooms sliced
2 tbs. potato starch
In a large bowl add:
Cover and marinate in the fridge for up to 8 hours
Remove the bowl from the fridge, take out the meat from the marinade and blot with paper towel. Reserve the marinade liquid.
In a large pan, saute the bacon for about 5 minutes on medium high heat
Add the button mushrooms and mix with the bacon for another 2 minutes
Add the meat cubes and lower temperature to medium for about 7 minutes stirring constantly until the outside of the cubes are brown.
Sale and pepper to taste
Add the reserved marinade
Add the rest of the beef stock but remove the rosemary and the Thyme stalks (4 cups) and bring to a boil
Add the carrots and simmer for 2 hours.
Add the onions and the potatoes and cook for another 45 minutes stirring often.
For the potato starch mixture:
Serve with warm crusty bread
This is even better served the next day
Recipe by Cooking Buffalo at http://cooking-buffalo.com/wild-game-bourguignon-using-elk-meat/