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venison haunch ‘bourguignon’ cooked


  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.