Venison bourguignon

This classic French stew recipe has been adapted from a Sunday Times recipe and has been made even more luscious by using venison instead of beef.
Serves 4
  1. Preheat the oven to 180C.
  2. Heat 1 tbsp of olive oil in a casserole dish and brown the venison in batches.
  3. Remove the meat and then throw in the onion and carrot and gently fry for around 10 minutes until softened and turning golden.  Then add the garlic for a further minute or so.
  4. Return the meat to the dish and pour over the red wine (and port if using) and the stock.
  5. Add the bay, thyme and cloves and stir together.
  6. Bring to the boil and then cover the dish and place in the oven for an hour and half until the meat is soft and the sauce thickened.
  7. Remove the casserole from the oven and leave to rest for at least 10 minutes.
  8. Meanwhile heat the butter in a frying pan and fry the bacon until it starts to golden.  Then add the onions and fry for a couple of minutes and finally add the mushrooms for another few minutes.
  9. Serve the bourguignon with this and the parsley sprinkled over the top.
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Serving tips

Serve with rich, buttery mash

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