Beef bourguignon, also known as beef burgundy, is a classic dish that hails from the Burgundy region of France. The stew, consisting of meat slowly braised in red wine, served alongside pearl onions and mushrooms, was popularized in American kitchens by Julia Child. It also happens to be a great way to turn tough cuts of game meat into a succulent, satisfying meal during colder months.
This rendition swaps bourbon for wine, venison for beef, with a few other small tweaks here and there for optimal flavor cohesion. Just like you’d choose a wine that you’d gladly drink in classic bourguignon, make sure you pick a good bourbon here.
I recommend serving this over creamy mashed potatoes, but you could also use roasted potatoes, polenta, buttery egg noodles, rice, or a couple pieces of good, crusty bread to sop up the sauce.
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