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Beef and Venison Bourguignon


1/2 to 1 lb. bacon, cut into strips 1/4 x 1 1/2 inch long
1 tbsp. olive oil
3-5 lbs. lean stewing beef or venison steak, cut in 2-inch cubes
2-3 sliced carrots
2 sm. onions, cut into ringlets
1 tsp. salt
1/4 tsp. pepper
2 tbsp. flour
3 c. red wine (inexpensive)
2-3 c. beef stock or bouillon
1 tbsp. tomato paste
2 cloves garlic, mashed
1/2 tsp. thyme
Bay leaf, crumbled
1 lg. onion, chopped and sauteed
1 lb. mushrooms, quartered and sauteed


Cook bacon until crispy, then add olive oil to saute bacon. Remove bacon. Saute beef or venison in "hot, smoking" oil. (Use dried beef and venison as it will brown nicer.) Remove meat. Saute carrot, onions in same fat. Add vegetables to beef mixture. Throw out remaining fat. Sprinkle meat mixture with flour and seasonings. Toss lightly in uncovered casserole dish in oven at 450 degrees for 4 minutes, mix. Return to oven for 4 minutes, mix again. Reduce temperature to 325 degrees.

Wine Mixture:

Prepare 1/2 cup wine with remaining ingredients, mix well. Pour over meat. Combine remaining wine with bouillon. Mix into meat mixture so that it is covered. Cook slowly at 325 degrees for 2 1/2 to 3 hours until meat is tender.

When ready to serve, saute mushrooms and onions. Distribute evenly over meat. Serve with mashed potatoes, noodles or rice. Decorate with parsley

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