Name: Elk Bourguignon
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 8-10
Cuisine: American Wild Game
Ingredients: 4 lbs elk chuck, cut into 2-inch cubes; 6 strips thick-cut bacon, chopped; 1 bottle (750ml) red Burgundy wine; 2 cups beef stock; 2 tablespoons tomato paste; 1 large onion, diced; 2 carrots, cut into chunks; 1 lb pearl onions, peeled; 1 lb mushrooms, quartered; 4 cloves garlic, minced; 3 sprigs fresh thyme; 2 bay leaves; 3 tablespoons flour; 3 tablespoons butter; Salt and pepper to taste; Fresh parsley for garnish

1Setup & Prepare

About This Recipe

This elegant French braise transforms elk chuck into silky, wine-infused perfection through slow cooking with Burgundy wine and classic aromatics. The technique creates restaurant-quality results with deep, complex flavors that represent the pinnacle of European game cookery.

Cultural Context

This adaptation of the classic French dish applies Burgundian braising techniques to elk, creating a sophisticated preparation that honors both French culinary tradition and North American hunting heritage. The dish demonstrates how classical European methods can elevate game into restaurant-quality cuisine.

3Cooking Instructions

Bacon Cooking: Cook chopped bacon in Dutch oven until crispy. Remove bacon, reserve fat.
Elk Browning: Season elk cubes with salt and pepper. Brown in batches in bacon fat over medium-high heat, about 6 minutes per batch. Remove and set aside.
Vegetable Base: Sauté diced onion and carrots in same fat until softened, about 8 minutes.
Flour Addition: Sprinkle flour over vegetables and cook 2 minutes, stirring constantly.
Deglazing: Add wine, scraping up browned bits. Add stock, tomato paste, herbs, and browned elk. Bring to simmer.
Braising: Cover and cook in 325°F oven for 2 hours until elk is fork-tender.
Vegetable Addition: Add pearl onions and mushrooms. Continue cooking 45 minutes more.
Finishing: Remove bay leaves and thyme stems. Stir in reserved bacon and butter. Adjust seasoning.
Service: Serve in deep bowls, garnished with fresh parsley. Traditional accompaniment is egg noodles or mashed potatoes.

4Chef's Notes & Pairings

Chef's Notes

Use good quality wine - it significantly impacts the final flavor
The long braise is essential for breaking down tough connective tissue
Can be made ahead and reheated - flavors improve overnight

Wine Pairing

Burgundy Pinot Noir or similar wine used in cooking - the classic pairing that enhances both the dish and wine experience.

Nutrition Facts

Per serving: 485 calories, 48g protein, 22g fat, 16g carbohydrates. Classic French technique with lean game protein.

5Interactive Recipe Tools

Rate this recipe:

Cooking Timers

My Recipe Notes

More Elk Recipes

Elk Backstrap with Huckleberry-Port Reduction

Recipe #21

Braised Elk Short Ribs with Coffee and Dark Chocolate

Recipe #22

Elk Burger with Truffle Aioli and Wild Mushrooms

Recipe #23

Elk Prime Rib with Horseradish Crust

Recipe #24

Elk Bourguignon