Venison Bourguignon
Venison Bourguignon is a rich, slow-cooked stew originating from the Burgundy region of France, traditionally made with tender venison braised in red wine, beef broth, and aromatic vegetables like carrots, onions, and mushrooms. The dish is known for its deep, complex flavors, often enhanced with herbs such as thyme and bay leaves, and sometimes finished with a touch of brandy or pearl onions for added depth.
🍽️ Nutrition at a glance
This dish is high in protein from the venison and moderate in fat, especially if using cuts with marbling, while being relatively low in carbohydrates unless served with starchy sides like potatoes or bread. It provides key nutrients such as iron, zinc, and B vitamins from the meat, along with antioxidants from the red wine and vegetables, with a rough calorie ballpark of 400-600 per serving depending on portion size and preparation.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 32 g |
| Carbs | 12 g |
| Fat | 22 g |
| Fiber | 2.5 g |
| Sugar | 3 g |
| Sodium | 650 mg |
| Potassium | 480 mg |
| Iron | 3.5 mg |
| Zinc | 4.2 mg |
| Vitamin B12 | 2.8 mcg |
| Niacin (B3) | 8 mg |
| Phosphorus | 290 mg |
| Selenium | 24 mcg |
| Vitamin B6 | 0.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Venison Bourguignon reflects the French tradition of transforming game meat into elegant comfort food through slow braising, a technique that tenderizes tougher cuts and melds flavors over hours. Nutritionally, venison is leaner than many other red meats, making this a protein-rich option that can fit into balanced diets, while the red wine component adds polyphenols linked to heart health in moderation.
