Recipe: Venison Bourguinon

Yes yes, it's another recipe in such a short time but the weekend I had quite a bit of spare time on my hands as well as a lot of venison meat. I am quite a fan of making dishes where you throw a bunch of ingredients together, cover and a while later its ready, this one is perfect for that!

I started with it Sunday morning and pretty much left it till that evening so the meat was super soft you could eat it with a spoon! Yet again I improvised a little so mine is again different to that of the original recipe but I have adjusted the directions underneath...

Ingredients

• 2 tablespoons olive oil
• packet chopped bacon
• 1 onion, chopped
• 2 teaspoons smoked paprika
• 700g venison chunks
• 3 medium carrot, chopped into large chunks
• 3 clove garlic, crushed
• 250g mushrooms
• 1 cup peas
• baby golden potatoes
• 1 tin chopped peeled tomatoes
• 2 tablespoons flour
• 2 cups beef stock
• ½ cup Brandy
• 2 cups dry red wine
• 1 Bouquet Garni (small fresh herb bouquet with thyme, rosemary and a bay leaf)
• salt and pepper

Heat the olive oil in a large pot. Add the bacon, onions and garlic and cook over medium heat until brown, then add the venison, paprika and flour and brown.

Add the carrots to the pot. Cook and stir for several minutes until the onions have softened, then add the mushrooms and cook another 5-10 minutes.

Add all the brandy, wine, stock, chopped tomatoes and potatoes. Then add the bouquet garni and cover. Season with salt & pepper.

Bring to a boil, then lower the heat and simmer for approximately 3 hours in an oven on 160 until the venison is very tender.

Serve with cous-cous or polenta.

...This recipe works very well with cold weather and is perfect for the weekend to invite friends over.

Enjoy!