Burgundy venison: The perfect autumn dish

Head chef, Ian, from Sherbourne House in Attleborough shares his delicious seasonal recipe with us.

Serves: 6-8

Preparation time: 25 minutes

Cooking time: 3 hours 35 minutes

Ingredients:

• 2 glasses dry red wine
• 0.5 pint beef stock
• 0.5 glass of brandy
• 1 white onion, chopped into large pieces
• 2 carrots, peeled and cut into 2-inch-long pieces
• 2 garlic cloves, crushed and chopped
• 1 tsp chopped parsley
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 3 cloves, whole
• 1 tsp allspice berries
• 1 dried bay leaf
• 1 tsp crushed juniper berries
• 1.5kg venison, diced
• 8 oz bacon, cut thickly then coarsely chopped
• 3 tbsp softened butter
• 1 tbsp tomato paste
• 2 tbsp olive oil
• 1 lb shallots, peeled
• 1 lb button mushrooms
• 0.5 tsp salt
• 5 peppercorns
• 1 tbsp plain flour

Method:

1. Marinade the red wine, beef stock, brandy, onion, carrots, garlic, parsley, thyme, rosemary, peppercorns, cloves, and venison pieces overnight in the fridge.
2. Separate venison, vegetables and marinade.
3. Melt two tablespoons butter in a large saucepan then fry bacon until crisp.
4. Remove bacon, add venison and cook over high heat until browned.
5. Remove venison, sauté the marinade vegetables in the pan with the remaining fats for about five minutes.
6. Drain, then stir in tomato paste and remaining marinade liquid to form a smooth sauce and return the meats to the saucepan.
7. Cover with a lid and cook in oven on a very low heat for about three hours, until venison is very tender.
8. Halfway through, skim fat from the sauce, sauté the shallots in a large pan for 10 minutes, then add the mushrooms, salt and pepper and cook for another five minutes.
9. Mix the final tablespoon of softened butter and plain flour to make a roux. Stir into the shallot mixture until it thickens slightly, then add to stew in the oven.