Venison Bourguignon

A few folks have asked us to post the more complex recipes used in our show to the BBO Blog.  Since we aim to please, here is the first of (hopefully) many recipes we have tried and deemed “BBO Approved”!

Below is the recipe we used in S3 E2 for Venison Bourguignon:


3 T Olive Oil
8 oz Chopped Bacon
3 lbs Venison (cubed)
2 lbs Carrots (chunked)
2 Onions (rough chopped)
6 Garlic Cloves
1 lb Crimini Mushrooms (sliced)
1/2 cup Blackberry Brandy
1 bottle Merlot
2 cups Beef Stock
2 T Tomato Paste
1 Bouquet Garni (Rosemary, Sage and Bay Leaves)
4 T Butter
1/2 cup Flour
Salt & Pepper
3 lbs Small Yukon Gold Potatoes


  1. Saute bacon until crisp.  Remove bacon, leaving drippings in the pot.
  2. Using the same pot, lightly salt and pepper the venison then brown the meat on all sides.  Remove and leave drippings in the pot.
  3. Add onions, carrots and garlic to the pot.  Cook until the onions are soft (normally about 5 to 7 minutes).  Once the onions are soft, add the Crimini mushrooms and cook for another 5 to 10 minutes.
  4. Once the mushrooms are cooked, add the tomato paste, blackberry brandy, merlot and beef stock and bring to a boil.  When the stock is well blended, add salt & pepper to taste and insert the Bouquet Garni.  Lower the temperature and simmer for 3 hours.
  5. To make the potatoes, lay them out on a baking sheet, drizzle with olive oil and lightly salt.  Roast for 30 to 45 minutes (depending on size) turning over once half way through cooking.
  6. To thicken the sauce, make a roux by combining 4 T butter with 1/2 cup flour and mash into a paste.  Slowly add the roux to the sauce when the venison is tender.
  7. To serve, ladle the Venison Bourguignon over whole potatoes and enjoy!

Turning seed and sweat into venison

A few of us on the BBO Pro Staff have been putting a lot of time in to creating food plots over the past two seasons and the results are undeniable. One of our more successful efforts is happening on a property that we lease from a lumber company here in southwestern PA.

As you may have guessed, the lumber company is not very accommodating to cutting down trees and clearing spots in the canopy. Our challenge was to find open areas and cultivate them enough that we could plant plots which would crowd out the natural weeds and other vegetation. Our solution was to find old logging trails and other work areas which were pre-cleared (albeit quite long and narrow) and use our Dirtworks cultivator to churn up the soil.

We started scouting areas in March of each year and gave them a quick plow along with a healthy does of lime. We then planted them in May and again in August with a variety of seeds ranging from turnips to winter oats. Not every plot was a raoring success and we found that the most successful plots were those we planted with clover and turnips.

We’ll take you through the entire process next season on Right Outside. The reason we are posting this article now is that there is no better time to find a great location for your secret plot than archery season. This is a great time of year to study deer movement while also noting the canopy and the light conditions underneath.

So take a few minutes next time you are in the stand to look for spots which are getting good sun through the canopy and mark your GPS. Remember, deer season starts in March!