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Recipe card (dice) - Venison Bourguignon

Updated: Apr 19

Ingredients

150 g - (5oz) smoked Lardons/Pancetta

400 g - (14oz) shallots, peeled and halved

Rape seed oil

1 - .2kg diced venison

2 - cloves garlic, crushed

1 tsp. - juniper berries, lightly crushed

1 tsp. - allspice

6 tbsp. - plain flour

275 g - (10oz) button mushrooms, halved

1 - red red pepper

650 ml – Merlot or Cabernet Sauvignon Full Bodied Red Wine

450 ml - (15 fl oz) beef stock

150 ml - Crème fresh

1 tsp. - white miso paste

2 - bay leaf

3 - sprigs thyme, leaves picked

Directions

In a large ovenproof casserole, over a medium heat, brown the lardons/pancetta, shallots and red pepper using 1 tbsp rapeseed oil and cook until the oils release then scoop out with a slotted spoon and set aside.


Season the venison well with salt and pepper and evenly brown using 4 tbsp of rapeseed oil, add the garlic, juniper berries and allspice stirring for 1 minute, then add the flour and stir constantly for another minute.


Add lardons/pancetta and shallots back into the pan with the mushrooms, then pour in the Crème fresh, wine and stock; add herbs and white miso paste. Bring to the boil, reduce temperature to low, partially cover and simmer for 3hr stirring occasionally. Once tender, remove from the heat and serve with your choice of veg.


N.B - Pureed celeriac (well-seasoned and boiled in milk), and crisp greens goes very well with Venison Bourguignon.


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