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Venison Bourguignon (Gamey Casserole)

INGREDIENTS

  • 3 kg of venison - you can use shoulder but I think that fillet is better, as venison can be really tough; dice this up into mouth size pieces and remove any excess fat
  • 1 bottle of red wine
  • 200 ml of water
  • 2 beef or chicken stock cubes
  • 4 tbsp of redcurrant jelly
  • Olive oil
  • Butter
  • 6 cloves of garlic crushed (not Chinese garlic as it's a bit dodgy we think)
  • 2 onions- finely diced
  • 4 rashers or use can use lardons
  • 500g of mushrooms
  • Cornflour
Venison Bourguignon (Gamey Casserole)

METHOD

I think this recipe is better done the day before you serve it, as it just gets so much better with a good bit of resting time. Here we go:

Method:

  • Place a knob of butter and a tbsp of olive oil into a really hot, thick bottomed saucepan and saute your onions until softened but not browned.
  • Add the crushed garlic at the end and give a little cook.
  • Then remove the onions and garlic and place in a bowl.
  • In the same hot saucepan, add another knob of butter and olive oil and brown your meat.
  • Do this in small batches. Don't cook it- just brown it!
  • Once the meat is browned, add all the meat back into the saucepan.
  • Then add the bottle of vino, the stock cubes, the water, redcurrant jelly, the onions & garlic and some salt and pepper.
  • Then place in a pre-heated oven at 180 degrees celsius and leave to bask in glory for 90 minutes!
  • Once this is done you can decide to leave it over night or leave it for the day.
  • I add the mushrooms when I am reheating it so that you get their lovely texture.
  • Before you serve it, if it is too watery you can thicken with some cornflour.
  • To do this just place 2 tablespoons of cornflour into a small hot saucepan with some water and stir vigorously, making sure to get all the lumps out.
  • Once all the lumps are out add this mixture to the casserole and you should see it thicken.
  • Add more if you would like too- but not too much!
  • Serve with baked potatoes, sour cream and red cabbage.
  • It is unbelievably yummy. Enjoy......