Venison Bourguignon

Venison gives this classic French comfort stew a pleasant, gamy flavor.

2 pounds venison chuck, cut into

11⁄ 2- inch cubes

Salt and freshly ground black

pepper

8 tablespoons olive oil

8 slices bacon, cut crosswise into

1⁄2- inch strips

2 onions, peeled and coarsely

chopped

2 carrots, peeled and coarsely

chopped

6 tablespoons flour

6 tablespoons tomato paste 2 cups dry red wine

1 bay leaf

4 sprigs of fresh thyme, plus extra

to garnish

16 pearl onions (about 11⁄ 2- inch diameter), peeled, or 1 medium onion, sliced lengthwise (see Note)

1 pound white button mushrooms

Instructions: Season venison with salt and pepper. In a large skillet, heat 4 tablespoons of the oil. Add the bacon and saute until lightly browned. Add the venison and saute until browned on all sides. Transfer the venison and bacon to a heavy Dutch oven, and set aside.

Add chopped onions and carrots to the skillet and saute until onions are softened and carrots are beginning to brown, about 5 minutes. Add flour and stir well. Allow to cook 1 minute, then stir in the tomato paste. Add the wine to the skillet along with 4 cups water. Stir well, scraping the bottom of the pan.

Pour the mixture into the Dutch oven. Add bay leaf and thyme sprigs. Cover and simmer over low heat, stirring occasionally, until meat is tender, about 3 hours.

Toward end of cooking time, heat the remaining olive oil over medium heat in a skillet. Add the onions and saute until tender and browned on all sides, about 10 minutes. Add mushrooms and saute until mushrooms are barely tender, 2-3 minutes. Add the onions and mushrooms to the pot of stew, and stir to combine. Garnish with the remaining thyme leaves and serve the stew immediately, or for best flavor, allow it to cool to room temperature, cover, and refrigerate overnight. Reheat gently over medium-low heat, and serve.

Note: If you are working with pearl onions, the easiest way to peel the little things is to cut off the stems, then place the whole, unpeeled onions in boiling water for 30 seconds and into an ice water bath immediately after. When they are cool, pinch from the nonstem end, and the peeled onion should pop right out.

Makes 6 servings

Adapted from thecookscook.com