{"id":45398,"date":"2023-05-12T14:10:29","date_gmt":"2023-05-12T18:10:29","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=45398"},"modified":"2025-06-03T06:30:47","modified_gmt":"2025-06-03T10:30:47","slug":"elk-bourguignon","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/elk-bourguignon\/","title":{"rendered":"Elk Bourguignon"},"content":{"rendered":"

This Elk Bourguignon is easy to make & full of rich flavour. gluten-free and can be made either traditional style or low carb, if needed!<\/p>\n

\"A<\/p>\n

Way back in 1998, I was passing through Channel Port Aux Basques in Newfoundland.<\/p>\n

I stopped for a warm meal in a local restaurant - I think it may have been in a hotel - and ended up ordering the caribou bourguignon. I\u2019d never had caribou before, and it sounded really good on that cold and rainy morning.<\/p>\n

Let me tell you, I\u2019ve be dreaming about that highly regional take on traditional beef bourguignon ever since.\t<\/p>\n

Like the classic French dish it was based on, it had tender, melt-in-your-mouth chunks of meat in a rich red wine sauce<\/p>\n

Anyway, that meal set me on the path of adoring game meat - it wasn\u2019t something I\u2019d ever been exposed to, before going to Newfoundland.<\/p><\/div>\n

This recipe is adapted from Julia Child\u2019s original recipe for the traditional stew. I like to think of it as a much more Canadian version of the classic French recipe \ud83d\ude42<\/p>\n

The use of game meat and alternative wine (ideally! More on that in a minute...) bring a great flavor to the dish - I definitely prefer it to beef burgundy \/ bourguignon!<\/p>\n

The winter season may be a ways off at this point - we just turned our air conditioner on for the year - but let me tell you that there is NOTHING better than a hot bowl of elk bourguignon on a cold, snowy day.<\/p>\n

Love it!<\/p>\n

Anyway, enough fan-girling, let\u2019s get to the recipe!<\/p>\n

Note: I designed this as a small batch recipe, as 1. Elk is expensive, and 2. I'm the only one in my house that eats it. It's easily scaled up to make more servings, though!<\/i><\/div>\n

\"A<\/p>\n

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Ingredients<\/h2>\n

Aside from the meat, the rest of the ingredients in this recipe are all pretty simple ingredients, and should be easy to find in any grocery store.<\/p>\n

A few notes for you:<\/p>\n

Elk Meat<\/h4>\n

I tend to use elk stew meat when making this. The pieces are generally bigger than I like, but it\u2019s easy enough to cut them in half.<\/p>\n

You can use whatever elk meat you like, I\u2019d just discourage using a premium cut like tenderloin. The \u201clow and slow\u201d cooking will tenderize the meat in a way that would be a waste of a tenderloin. <\/p>\n

This had originally been intended as a caribou bourguignon, but unfortunately I\u2019m unable to source caribou in my area. Boo!<\/p>\n

If you have caribou meat, feel free to use it!<\/p>\n

This would also work well with other red game meats - venison, bison, etc. Again, try to use the cheaper cuts of meat - stewing it is a great way to use those cuts of meat.<\/p>\n

Worst case scanario, feel free to use stewing beef - This is a really versatile recipe!<\/p>\n

I\u2019ve used the bulk of the ingredients list, swapped the elk out for some roasted tofu, doubled the mushrooms and made a \u201chusband friendly\u201d version, as mine can\u2019t eat red meat anymore.<\/p>\n

He loved it - and it required FAR less cooking time, LOL.<\/p><\/div>\n

\"A

The more \"husband friendly\" version of my Elk Bourguignon.<\/p><\/div>\n

\n

Red Wine<\/h4>\n

Traditionally, boeuf bourguignon is made from a red Burgundy wine - from the Burgundy region of France.<\/p>\n

While you can definitely do that if you\u2019d like - or use another traditional red grape wine, like Cabernet Sauvignon or Pinot Noir - I go a different direction.<\/p>\n

When it comes to stewing game meat, I tend to use a berry wine. <\/p>\n

I\u2019ve been doing this since I was cooking moose stew with partridgeberry wine, living in Newfoundland 20 years ago. <\/p>\n

I just find that certain berries complement the rich flavor of the meat in a way that traditional grape wines do not.<\/p>\n

As far as store bought wines go, Blueberry Wine is usually the easiest to find - but that\u2019ll probably vary wildly based on location.<\/p>\n

Cranberry Wine is another great option, but can be seasonal \/ regional. <\/p>\n

Partridgeberry wine \/ lingonberry wine is my FAVOURITE when it comes to cooking moose, elk, or caribou, but it\u2019s also the most regional and hard to find.<\/p>\n

Whichever you use, be sure it\u2019s a dry bottle of wine. A dessert wine would taste weird in this dish!<\/p><\/div>\n

\n
Homemade Wine<\/h5>\n

Can\u2019t buy any where you are, and are feeling industrious? You can make your own wine - here are some recipes that work well with this Elk Bourguignon recipe:<\/p>\n

Blackberry Wine Recipe<\/a>
\nBlackcurrant Wine Recipe<\/a>
\nBlueberry Wine Recipe<\/a>
\nCranberry Wine Recipe<\/a>
\nFaux Lingonberry Wine<\/a>
\nPartridgeberry Wine Recipe<\/a><\/p>\n

As pictured, I used a dry batch of my homemade blueberry wine, as I didn\u2019t happen to have any others readily available in a dry wine.<\/p><\/div>\n

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Bacon<\/h4>\n

Traditionally, most versions of the OG French beef stew recipe tend to use bacon lardons or salt pork.<\/p>\n

For the sake of ease in sourcing ingredients, I designed this recipe using regular old bacon. It gets the job done!<\/p>\n

Fresh Onion<\/h4>\n

Classic beef Bourguignon tends to use pearl onions, but honestly... I can\u2019t be arsed to peel all those small onions.<\/p>\n

So, I use regular yellow onions.<\/p><\/div>\n

\n

Everything Else<\/h4>\n

Rounding out this recipe, you will need:<\/p>\n

Beef broth, homemade beef stock, or bone broth
\nCrimini or button mushrooms
\nA carrot
\nFresh parsley
\nWhite Rice Flour<\/a>
\nTomato paste
\nUnsalted butter
\nOlive oil
\nFresh garlic cloves
\nBeef bouillon cube
\nDried Summer Savory<\/a>
\nBay Leaves<\/a>
\nSalt and Ground Black Pepper<\/a><\/p>\n

... I just really don\u2019t have anything to add, when it comes to these last few ingredients!<\/p><\/div>\n

\"A<\/p>\n

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Variations<\/h3>\n

This recipe can be made a few different ways, depending on your dietary needs and preferences.<\/p>\n

As posted, it\u2019s a naturally gluten-free, relatively low carb meal. It can also be made with gluten, or as an even lower carb version:<\/p>\n

Lower Carb Version:<\/h4>\n

Skip the rice flour.<\/p>\n

Instead of adding the bouillon and summer savory to the pot with the liquids, mash them together in a small bowl, along with 2 teaspoon Unflavoured Beef Gelatin powder and \u00bc teaspoon Xanthan gum.<\/p>\n

Be sure to stir well - you want the xanthan gum well distributed over the other ingredients, to prevent clumping.<\/p>\n

Add this herb and thickener mix to the pot at the same time as the buttered mushrooms, stir well to combine. <\/p>\n

Note: This is the version I made when photographing this particular batch.<\/i><\/div>\n

\"A<\/p>\n

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Traditional Version \/ Wheat Flour Version:<\/h4>\n

If you don\u2019t need this to be a gluten-free bourguignon, you can use all purpose flour.<\/p>\n

Simply swap it in, 1:1 for the rice flour. The techniques remain the same.<\/p><\/div>\n

\"A<\/p>\n

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How to Make Elk Bourguignon<\/h2>\n

The full recipe is in the recipe card at the end of this post, here is the pictorial walk through. <\/i><\/p>\n

Before getting started, trim your elk - if needed - and cut into 1\" cubes. Pat dry with a paper towel, then season with a bit of salt and pepper.<\/p>\n

In a heavy bottomed medium pot over medium high heat, cook the bacon and olive oil until almost to the point of being crispy. <\/p>\n

Remove bacon from pan - leaving the rendered bacon fat in the pan - and set aside.<\/p>\n

Add chopped meat to the pan, searing on all sides. You may need to work in batches - you\u2019ll want to cook the meat in single layers, with space between the pieces.<\/p>\n

Use a slotted spoon to transfer the seared cubes to the bowl with the bacon, leaving any excess fat remaining in the pan.<\/p><\/div>\n

\"A<\/p>\n

Next step: Add the carrot and onion to the pan, turn the burner down to medium heat, and saute until the onions are soft and translucent, about 5 minutes. <\/p>\n

Add garlic, season with a bit of salt and pepper, cook for another minute or so.<\/p>\n

Add the meats back to the pan. Sprinkle with white rice flour, continue cooking over medium heat for another 5 minutes or so, until the flour starts to brown a bit. <\/p><\/div>\n

\"A<\/p>\n

Add the tomato paste, stirring well to coat. Cook for a few more minutes, until fragrant and starting to brown.<\/p>\n

Measure the wine into the pan, using a spatula to scrape the browned bits off the bottom of the pan, incorporating them into the wine. <\/p>\n

Once the bottom of the pan is clean - \u201cdeglazed\u201d - add the beef broth and stir to combine.<\/p><\/div>\n

\"A<\/p>\n

Add the parsley, savory, bay leaf, and bouillon to the pot. <\/p>\n

Bring to a boil, then cover pot with a tight fitting lid. Turn the burner down to low heat, gently simmer for 2-3 hours.\t<\/p><\/div>\n

\"A<\/p>\n

\n

Once the 2 hours are up:<\/h4>\n

Melt the butter in a medium saucepan over medium heat. Add the quartered mushrooms and the last garlic clove, seasoning with a little salt and pepper.<\/p>\n

Saute for about 5 minutes, then add mushrooms to the pot of bourguignon. Simmer for another 5 minutes or so. <\/p>\n

Taste, season with salt and pepper, if needed. Remove the bay leaf, discard.<\/p><\/div>\n

\"A<\/p>\n

\n

Serving<\/h4>\n

Divide between 2-3 bowls, garnish with additional fresh parsley.<\/p>\n

Serve with some good wine and crusty bread of your choice.<\/p>\n

If you\u2019d like to stretch the servings, you can get 3-4 servings if accompanying it with a green salad, egg noodles, and\/or mashed potatoes. All are great options!<\/p>\n

If you\u2019re doing this as a lower carb meal, you can serve it with another mashed root vegetable of choice. I like my Low Carb Cauliflower Mash<\/a> - it uses a bit of turnip to make the cauliflower taste less like cauliflower, and a LOT more like potatoes!<\/p>\n

If you\u2019re saving some bourguignon for the next day, transfer the leftovers to an airtight container for storage in the fridge. It\u2019ll keep well for about 3 days.\n<\/p><\/div>\n

\"A<\/p>\n

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More Gluten-Free Main Dish Recipes<\/h2>\n

Looking for more dinner ideas? I\u2019ve got you covered...<\/p>\n

Bison Burgers with Bacon and Caramelized Onions<\/a>
\nCreamy Chicken Wild Rice Soup<\/a>
\nCreamy Mustard Chicken<\/a>
\nGluten-Free Bacon Poutine Pizza<\/a>
\nGluten Free Beef Stroganoff<\/a>
\nGluten-Free Beet Gnocchi<\/a>
\nGluten Free Chicken Mushroom Tourtiere<\/a>
\nGluten-Free Coconut Shrimp<\/a>
\nGluten Free Cod Au Gratin<\/a>
\nGluten-Free Cod Cheeks & Dressing<\/a>
\nGluten Free Crab Cakes<\/a>
\nGluten-Free Creamy Creole Pasta<\/a>
\nGluten Free Creamy Creole Soup<\/a>
\nElk Burgers with Bacon and Sauteed Mushrooms<\/a>
\nGluten-Free Fish Fingers & Custard<\/a>
\nGluten Free French Onion Soup Tart<\/a>
\nGluten-Free Fried Chicken<\/a>
\nGluten Free Perogies<\/a>
\nGluten-Free Sesame Chicken<\/a>
\nGluten Free Spicy Orange Chicken<\/a>
\nGluten-Free Square Root Tart<\/a>
\nGluten Free Tourtiere<\/a>
\nGluten-Free Tuna Noodle Casserole<\/a>
\nMushroom Risotto<\/a>
\nSmoky Campfire Chili<\/a>\n<\/div>\n

\"A\t<\/p>\n

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Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Finally, if you love this recipe, please consider leaving a star rating and a comment, and\/or sharing the link on social media!\n<\/p><\/div>\n

\"A<\/p>\n

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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Elk Bourguignon<\/h2>\n
<\/div>\n
This Elk Bourguignon is easy to make & full of rich flavour. This tasty stew is gluten-free and can be made either traditional style or low carb, if needed!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>2 hours<\/span><\/span> hrs<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>2 hours<\/span><\/span> hrs<\/span> 45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>Canadian, French<\/span><\/div>
Diet: <\/span>Diabetic, Gluten Free, Low Lactose<\/span><\/div><\/div>\n
Servings: <\/span>2<\/span> Servings<\/span><\/span><\/div>\n
Calories: <\/span>634<\/span>kcal<\/span><\/span><\/div>\n\n\n

Equipment<\/h3>