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Wild Game Bourguignon Using Elk Bison or Wild Boar Meat

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elk bourguignon in a bowl with crusty bread

Wild Game Meat such as Elk, Bison and Wild Boar are Perfect for This Recipe.

Elk Bourguignon is meant to be cooked with  a burgundy wine, but you don’t have to buy an expensive burgundy, a cheap red fruity wine will do.  This is a hearty, tasty dish that can be made with bison meat as well as elk. And It’s Even Better Served Reheated the Next Day

 

elk bourguignon in a bowl with crusty bread
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Wild Game Bourguignon Using Elk Meat

Prep

Cook

Inactive

Total

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. 

Ingredients

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

Instructions

In a large bowl add:

  • Cubed Elk Meat
  • 2 cups beef stock
  • Wine
  • Salt and Pepper
  • Orange Zest

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:

  • Add a ladle of cooking stock in a bowl. Add the potato starch and mix. Add the mixture to the pot. Mix and bring to a boil for about 5 minutes to thicken the stock. 

Serve with warm crusty bread

Notes

This is even better served the next day

Courses Dinner