Mule Deer Short Rib Bourguignon

Experience mule deer at its finest with this expertly prepared recipe. The key is careful attention to detail, which ensures delicious results that highlight the natural flavors every time you make it.

French classic meets Western game

Burgundian Tradition This preparation adapts the legendary French dish to mule deer ribs, using classical technique to create one of the finest braised game dishes possible.

Ingredients (Serves 8-10)

• 5 lbs mule deer short ribs, cut 3" pieces
• 6 strips thick bacon, chopped
• 1.5 lbs pearl onions, peeled
• 1.5 lbs button mushrooms, quartered
• 4 carrots, cut in 2" pieces
• 6 cloves garlic, smashed
• 3 tbsp flour
• 1 bottle red Burgundy wine
• 2 cups beef stock
• 2 tbsp tomato paste
• Bouquet garni (thyme, bay leaves, parsley)

Classical French Method

1. Bacon Foundation: Cook thick-cut bacon until crispy in your Dutch oven, about 4-5 minutes. Set aside the bacon but keep all that rendered fat.

2. Meat Browning: Brown the short rib pieces in the bacon fat until deeply caramelized, about 8-10 minutes on all sides. This is where the flavor builds.

3. Braising: Add tomato paste, wine, and stock. Return ribs to pot, cover and braise at 325°F for 3-4 hours until fork-tender.

4. Garnish Preparation: During the last 30 minutes, add prepared pearl onions and sautéed mushrooms.