Venison bourguignon done right: over soft polenta, with real technique and a good rest.
Prep 26 min · Cook 148 min
Season the venison bourguignon and sear it hard in a hot dutch oven until deeply browned on all sides, then set aside.
Soften the onion, garlic, and aromatics in the same pot, scraping up every bit of the fond.
Return the meat, add the braising liquid to come halfway up, and bring it to a bare simmer.
Cover and cook low -- oven or coals -- for a few hours until fork-tender and falling apart.
Skim, reduce the liquid into a glossy sauce, and serve over soft polenta.
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