Burgundy venison: The perfect autumn dish
Head chef, Ian, from Sherbourne House in Attleborough shares his delicious seasonal recipe with us.
Preparation time: 25 minutes
Cooking time: 3 hours 35 minutes
- 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
- Marinade the red wine, beef stock, brandy, onion, carrots, garlic, parsley, thyme, rosemary, peppercorns, cloves, and venison pieces overnight in the fridge.
- Separate venison, vegetables and marinade.
- Melt two tablespoons butter in a large saucepan then fry bacon until crisp.
- Remove bacon, add venison and cook over high heat until browned.
- Remove venison, sauté the marinade vegetables in the pan with the remaining fats for about five minutes.
- Drain, then stir in tomato paste and remaining marinade liquid to form a smooth sauce and return the meats to the saucepan.
- Cover with a lid and cook in oven on a very low heat for about three hours, until venison is very tender.
- 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.
- 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.