Venison Bourguignon
- 1 tbsp olive oil
- 200g Bacon, roughly chopped
- 1.5kg deer neck (or any other roasting portion)
- 1 Large carrot, peeled and cut into rounds
- 1 Large white onion, diced
- 6 Cloves of garlic (divided)
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground pepper
- 2 Tbsp plain flour
- 3 cups of Red wine – Merlot, Pinot Noir, or Shiraz.
NOTE: use 2 cups for a milder tasting flavour. - 2 – 3 cups of beef stock (if using 2 cups of wine, use 3 cups of beef stock)
- 2 tbsp tomato paste
- 1 tsp thyme, finely chopped
- 2 tbsp parsley, finely chopped (divided)
- 2 bay leaves
- 400g fresh small brown or white mushrooms (optional)
- 2 tbsp butter (optional, to cook the mushrooms).
- Other venison roasting portions
- Beef roasting portions
- Large pan/skillet
- Slow cooker
- Add 1 tbsp of oil into a large pan/skillet, sauté the bacon for 3 minutes on medium heat, until crisp and browned. Once done, transfer bacon to the slow cooker bowl.
Using the same large pan/skillet, sear the deer neck (or other cut of meat) on each side with the remaining oil/bacon fat. Add the meat to the slow cooker bowl, and add in the onion and carrots. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing ingredients well to combine.
Pour the red wine into the original pan/skillet, and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow liquid to reduce and thicken slightly, then pour it into the slow cooker, along with 2 cups of beef stock, tomato paste, 4 cloves of garlic, parsley, thyme, and bay leaves.
Mix well to combine all of the ingredients, and cook on low for 8 hours. Alternatively, you may opt for a 6 hour cooking time by using the high setting.
The meat will be done when it pulls from the bone and is tender when chewed.
If adding mushrooms. In the last 5 minutes of cooking, heat the butter in the pan/skillet, over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Add to the venison bourguignon, mixing them through the sauce before serving.
- Garnish with fresh parley and serve with mashed potatoes.
Any left overs can be thrown into your pie maker. Use shortcrust pastry for the base, and puff pastry for the lid.
