How to make Venison Steak ‘Bourguignon’

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 2
venison steak ‘bourguignon’ cooked

Ingredients

  • 2 x 160g venison haunch steaks
  • 100 g pancetta, diced
  • 1 x tbsp rapeseed oil
  • 10 g butter
  • 6 x button shallots peeled
  • 8 x button mushrooms
  • 12 x cloves garlic crushed
  • A few thyme leaves
  • 375 ml full bodied red wine
  • 2 tbsp balsamic vinegar
  • 1 tbsp redcurrant jelly
  • 6 x semi dried prunes
  • 300 ml rich game stock (or replace with chicken stock)
  • 1 tbsp corn flour mixed with a little cold water
  • Sea salt & cracked black pepper
  1. In a casserole dish fry the shallots, bacon & mushrooms until golden, then set aside
  2. Add the garlic, thyme, vinegar, redcurrant jelly & red wine to the casserole dish then boil until the wine reduces to a syrup
  3. Add the stock and then bring to a simmer
  4. Thicken by whisking the corn flour mix into the simmering stock
  5. Next add shallots, bacon, mushrooms & prunes, place into a preheated oven, 130°c fan assisted (gas mark 1) or 150°c without a fan. Place back in the oven covered for 1 hour until pancetta & shallots are tender
  6. Fry the venison in a heavy based frying pan over a high heat for 2-3 minutes each side seasoning with salt & pepper as you go, then finish by adding a knob of butter to the pan & baste the foaming butter over the steaks for a minute or so, then set aside to rest in a warm place
  7. Serve the steaks with the rich Bourguignon sauce & lots of creamy mashed potatoes.