elk bourguignon in a bowl with crusty bread

Wild Game Bourguignon Using Elk Meat





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

Courses Dinner

Recipe by Cooking Buffalo at