Elk Burgundy

Elk Burgundy

Elk Burgundy

Elk Burgundy, or better referred to as Bourguignonne, is cubed elk meat slow cooked with bacon, burgundy wine, brandy, pearl onions, mushrooms and seasonings. Serve over cream style mashed potatoes or polenta.

Ingredients:

  • 1 1/2 to 2 pounds of elk stew meat cut into cubes
  • 2 cups of red wine (Burgundy, Chianti or Merlot)
  • 1 cup of Brandy
  • 2 1/2 cups of beef stock
  • 6 thick slices of bacon, coarsely chopped
  • 2 tablespoons of tomato paste
  • 1 onion, diced
  • 1 cup pearl onions
  • 16 ounces of sliced mushrooms
  • 1 bay leaf
  • 2 cloves of garlic
  • 2 teaspoons of thyme
  • 2 tablespoons of butter
  • 4 tablespoons of flour
  • 2 tablespoons of cornstarch
  • salt and pepper
  • 4 green onions, chopped (optional)