Mule Deer Short Rib Bourguignon

1. Bacon Foundation:

   • Cook bacon until crispy, reserve fat
   • Flavor base: Bacon fat superior to oil for browning
   • Save crisp bacon for final garnish

2. Meat Browning:

   • Brown ribs in bacon fat in batches
   • Color: Deep golden brown on all surfaces
   • Don't crowd pan (reduces temperature)

3. Garnish Preparation:

   • Brown pearl onions and mushrooms separately
   • Technique: Each ingredient cooked optimally
   • Set aside for final assembly

4. Wine Braising:

   • Sprinkle flour over vegetables, cook 2 minutes
   • Add wine gradually, scraping up browned bits
   • Reduction: Simmer until wine reduces by half

5. Long Cooking Process:

   • Return meat, add stock and bouquet garni
   • Braise covered at 325°F for 2.5-3 hours
   • Final assembly: Add garnish vegetables last 30 minutes

Traditional Service: With boiled potatoes or egg noodles Wine: Same Burgundy used in cooking

Ground Venison Specialties