Venison Pot Roast Oregonuignon
Venison Pot Roast Oreguignon, is most likely what the French would call a sinful bastardization of the classic “Boeuf Bourguignon”. This was not my intention… and since Beef Bourguignon significantly predates 1789, when Dr. Joseph-Ignace Guillotin proposed that the French government adopt a gentler method of execution, this seemed a bold travesty.
If you stay with me just a bit, I may indeed justify my actions
Julia Child once said “Beef bourguignon is one of the most delicious beef dishes concocted by man.” Oh Julia; a Chef after my own heart. I make this dish at least a half dozen times each year. Whether using beef or game, I’ve followed the traditional method of cutting the meat into stew sized chunks. A few days ago, BAM! Longing hits me like the bats cracking several blocks away at Camden Yards.
It’s springtime here in Baltimore City. We were having a run of cooler, drizzly, blustery days. I was happy to stay inside my vintage Victorian row-house, and not venture out to he market with a plan to use only what I had in house. Knowing I need about 4 lbs. of meat for my recipe, I pulled a couple of Maryland Whitetail Venison Roasts from the freezer, and headed to the wine rack. No Burgundy. No Cabernet Sauvignon. No Shiraz. I am greeted by 2 bottles of Oregon Pinot Noir. While delicious, Pinot Noir is much lighter than any wine I’ve used before. Justifying that after all, it is springtime so from a wine standpoint, let’s lighten things up! I pull out the 2 bottles: ” Enter Travesty #1″.
All ingredients “mise en place”, I begin to break down my roasts into stew meat. Upon opening the thawed roasts, I find two different, bone in cuts, with a lot of trim still to be done. 45 minutes of trimming tells me I will never cut this into stew meat. Revelation! I’m braising right… why not cook as pot roasts, and cut the roasts into stew size bits after cooking, when the venison should be falling off the bone?! “Enter Travesty #2.”
The aroma coming from the “Venison Pot Roast Oreguignon” gently braising in my soup pot is intoxicating, and when done, cooked exactly to my expectations!
- 1/2 lb. salt pork or smoked bacon cut into 1/4 to 1/2 inch strips
- 4 lbs (more if you have bone in) venison roast
- 5 tablespoons flour
- Freshly ground salt & pepper
- 1 tablespoon chopped garlic
- 14 0z/approx. 3 cups pearl onions frozen or fresh peeled
- 1 lb. small button mushrooms left whole
- 5 cups Pinot Noir
- 4 cloves whole cloves
- 4 whole allspice
- 1 teaspoon Herbes de Provence
- 1 bay leaf, 4 sprigs fresh parsley, and 4 sprigs fresh thyme tied into a fresh bouquet garni Bouquet Garni Description
- Chopped Parsley for garnish
- Cook salt pork or bacon pieces in a large soup pot till browned and crispy. Remove, drain on paper towels, and set aside. Leave the rendered fat in the skillet.
- Sprinkle the venison roasts on all sided with the flour, salt and pepper. Brown in the hot fat on all sides. You may need to do this in 2 batches depending on the size of your roasts and the size of your pot.
- Add garlic, onion, and mushrooms. Stir to coat.
- Add wine, cloves, allspice, bacon/salt pork, and bouquet garni. Stir all together, and taste for salt & pepper.
- Bring to a boil. Cover and simmer/braise on low heat for 1 1/2 to 2 hours till meat is fork tender.
- Break or cut meat into fork size pieces. Remove any bones, and bouquet garni.
- Serve in bowls. Top with chopped parsley, crusty French bread on the side, and a glass of red wine.
One last note: When after enjoying your Venison Pot Roast Oregoniugnon, take care cleaning up. I mistakenly put a piece of venison bone down the dispose all. $500 and a new dispose all later, we deemed this: