Waterfowl Bourguignon in Puff Pastry

Don’t be intimidated by the fancy-sounding French name. This dish is actually an easy-to-fix stew, but it’s elegant enough to be called by its proper name, which is bourguignon.

If you’re planning a wild game feed, a small portion would make a great appetizer, but a large portion would qualify as a full meal. You can make it with goose or duck, but it’s also great with venison, sharptail grouse or any dark-meated game.

Start by preheating the oven to 450 degrees.

In a large skillet, heat:

• 2 tablespoons of olive oil

When hot, add and brown:

• 6 slices of bacon

When the bacon is browned and crispy, remove to a bowl lined with a paper towel to absorb the grease. Next, cut into two-inch squares: 2 pounds of duck or goose breast

Dry the meat in paper towels, then brown the chunks in the bacon grease and olive oil. Brown the meat thoroughly on all sides to seal in the juices. Using a slotted spoon, remove the meat to the bowl with the bacon. In the same pan, brown:

• 1 medium yellow onion, chopped

When the onion is browned, add place the meat, bacon and onion in a small blue roaster. Season with salt and fresh-ground black pepper and sprinkle with:

• 2 tablespoons of flour

Place the roaster in the oven for 5 minutes. Remove the roaster from the oven, stir the contents and return to the oven for another 5 minutes. Remove and reduce heat in the oven to 285 degrees.

Place the roaster over a burner and add:

• 2 cups of red wine
• 2 cups of duck or goose stock

If you don’t have a homemade stock, combine 1 cup of low-sodium beef broth and 1 cup of chicken broth. For wine, use a Merlot, Pinot Noir or Cabernet Sauvignon.

Bring to a simmer, then add:

• 1 tablespoon of tomato paste
• 2 cloves of garlic, minced
• 2 bay leaves
• 1 teaspoon of dry thyme
  

Stir ingredients, then cover and place in the oven for 2 hours. After two hours, add:

• 3 cups of carrots, chopped
• 2 cups of pearl onions
• 3 cups of mushrooms, quartered

Return to the oven for another hour. Strain the sauce into a saucepan using a sieve and bring to a simmer. Skim off any fat from the sauce and discard. If the sauce is thick enough to coat a spoon, it’s ready to be served. If the sauce is thin, thicken it with roux or cornstarch dissolved in cold water of white wine.

The flavor of this dish is actually enhanced by letting it sit in a refrigerator overnight, but it can also be served immediately. Combine the sauce and the meat and vegetables.

Fill a puff pastry with the ingredients and drizzle some of the sauce on the plate. Sprinkle with fresh-chopped parsley and serve.

This dish also goes well with new potatoes and French bread to dip in the sauce. Serve with a bottle of the same wine used to make the sauce.