How to make Venison Steak ‘Bourguignon’

Name: How to make Venison Steak ‘Bourguignon’
Prep time: 30 min
Cook time: 120 min
Total time: 2 h 30 min
Yield: 2
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

30 mins
2 hours
easy
2

Recipe by

Jeff Baker

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

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Method

In a casserole dish fry the shallots, bacon & mushrooms until golden, then set aside
Add the garlic, thyme, vinegar, 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
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
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
Serve the steaks with the rich Bourguignon sauce & lots of creamy mashed potatoes.