How to make Venison Haunch ‘Bourguignon’

Name: How to make Venison Haunch ‘Bourguignon’
Prep time: 30 min
Total time: 30 min
Yield: 6
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

30 mins
easy
6

Recipe by

Jeff Baker

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

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Method

Fry the venison in a heavy based frying pan over a high heat seasoning as you go until rich & golden then set aside
In the same casserole pan fry the shallots, bacon & mushrooms until golden then set aside
Add the garlic, vinegar, thyme, redcurrant jelly & red wine to the casserole dish then boil until the wine reduces to a syrup
Add the stock and then bring to a simmer
Thicken by whisking the corn flour mix into the simmering stock
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
Next add shallots, bacon, mushrooms & prunes, place back in the oven covered for 1 more hour until both venison & vegetables are tender
Carefully remove from oven then check seasoning ready for serving
Serve with lots of creamy mashed potatoes & freshly chopped parsley.