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Buck's Brisket Braised in Burgundy
Our thanks to Buck Thorn for sending in this recipe.

~ 3 lb piece of deer brisket (You could substitute antelope or elk)
~ 1/4 cup vegetable oil
~ 1 cup diced onion
~ 1 cup diced carrots
~ 1 stalk celery, diced
~ 1 clove garlic, cut in half crosswise
~ 3 cups beef stock or water
~ 2 cups burgundy wine
~ 3 sprigs thyme
~ 3 bay leaves
~ salt and black pepper

When choosing a roasting pan, size does matter here. If it’s too large the liquid won't be high enough, too small, and you'll drown and thus boil (yuk!) the meat.

Preheat oven to 450 degrees.

Season the brisket on both sides with salt and pepper.

Put oil in pan and place pan on high heat until almost smoking.

Add meat and brown on both sides.

Remove meat, add onion, carrots, celery and garlic and cook until the vegetables color.

Replace the brisket; add warm stock or water, wine, thyme, and bay leaves.

Cover with foil, top with cookie sheet, and lower oven temp to 375. Simmer for 45 minutes, remove and turn brisket. Cover and cook for another 45 minutes or until fork tender. Internal temp should be about 170 degrees.

Remove and cover brisket, strain sauce and reduce until desired thickness and skim off fat.

Season to taste and serve with thick cut fries, baked beans, thick chunks of sourdough bread and cole slaw. Serve sauce for pouring over meat.

Yeah, I hope you got at least a gallon of that Burgundy. Now is the time to “use’ the rest.

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