Elk Bourguignon

Servings: 8 Prep Time: 25 minutes Cook Time: 3.5 hours

Elk bourguignon is a delicious variation of the classic French dish, replacing beef with tender elk meat. The elk is slow-cooked in rich red wine sauce alongside onions, bacon, and sweet carrots. Served over mashed potatoes or with crusty bread, this is the perfect gourmet elk stew recipe. Give it a try today!

Ingredients: – bacon lardons – elk roast (preferably neck roast), cut into 2-inch chunks – salt and pepper – bacon grease (optional) – shallots – carrots – garlic – tomato paste – all-purpose flour – red wine – balsamic vinegar – fresh thyme – bay leaves – stock (wild game or beef) – pearl onions – cremini mushrooms – butter – fresh parsley

Step 1: Pat the meat dry with paper towels. Season all over with salt and black pepper. Place in a paper towel-lined airtight container and refrigerate for 2-24 hours.

Step 2: Preheat oven to 350°F. Heat a large Dutch oven over medium heat. Add bacon lardons to the hot Dutch oven. Cook for 3-5 minutes, or until the fat has rendered and the lardons are crispy. Remove the lardons to a large bowl.

Step 3: Cook the elk meat for 1-2 minutes per side on all sides, or until browned, about 8-10 minutes per batch of meat. Place seared meat in the bowl with the cooked lardons.

Step 4: Reduce to medium-low heat. If there is no bacon grease left in the pot, add more. Add shallots and carrots. Season with salt and pepper. Stir the vegetables to coat them and cook for 5-6 minutes, or until the shallots are softened.

Step 5: Add garlic and tomato paste. Stir to coat the vegetables and cook for 1-2 minutes. Add flour and stir to coat the vegetables. Cook for 1-2 minutes.

Step 6: Add wine, balsamic vinegar, thyme, and bay leaves. Bring to a simmer. Stir to scrape the browned bits from the bottom of the pan.

Step 7: Add cooked meat and lardons back to the Dutch oven. Add pearl onions. Add enough stock to cover the meat. I used 2 cups but you may need more or less. Season with salt and pepper and stir to combine. Bring the mixture to a simmer.

Step 8: Bring the mixture to a simmer. Place the lid on the Dutch oven and place it in the preheated oven. Bake for 2.5-3.5 hours or until the meat is tender and the sauce is thickened. The sauce should be thick enough to coat the back of a spoon.

Step 9: 20 minutes before the meat is done, prepare the mushrooms (see recipe link for specific instructions). Add the mushrooms to the Dutch oven, then stir to combine.

Serve over mashed potatoes, if desired. Add a slice of crusty bread to dip in the sauce. Garnish with chopped parsley. Enjoy!

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