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.
