How to make Venison Haunch ‘Bourguignon’

  • Prep time
  • Difficulty easy
  • Serves 6
venison haunch ‘bourguignon’ cooked

Ingredients

  • 4 x 160 g venison haunch steaks (cut into large dice)
  • 100 g pancetta diced
  • 1 x tbsp rapeseed oil
  • 10 g butter
  • 18 x button shallots peeled
  • 18 x button mushrooms
  • 2 x cloves garlic crushed
  • A few thyme leaves
  • 375 ml full bodied red wine
  • 2 tbsp balsamic vinegar
  • 1 tbsp redcurrant jelly
  • 18 x semi dried prunes
  • 300 ml chicken stock
  • 1 tbsp corn flour mixed with a little cold water
  • 1 bunch fresh parsley
  • Sea salt & cracked pepper to taste
  1. Fry the venison in a heavy based frying pan over a high heat seasoning as you go until rich & golden then set aside
  2. In the same casserole pan fry the shallots, bacon & mushrooms until golden then set aside
  3. Add the garlic, vinegar, thyme, redcurrant jelly & red wine to the casserole dish then boil until the wine reduces to a syrup
  4. Add the stock and then bring to a simmer
  5. Thicken by whisking the corn flour mix into the simmering stock
  6. Add the venison to the pot, cover & cook for 1½ hour in a preheated oven 130°c fan assisted (gas mark 1) or 150°c without a fan
  7. Next add shallots, bacon, mushrooms & prunes, place back in the oven covered for 1 more hour until both venison & vegetables are tender
  8. Carefully remove from oven then check seasoning ready for serving
  9. Serve with lots of creamy mashed potatoes & freshly chopped parsley.