Venison Bourguignon

Tue, 3 November 2026

Venison

Ingredient	Quantity
Venison haunch, diced into 4–5 cm pieces	2 kg
Red Burgundy wine (Pinot Noir)	1.5 L
Carrots, roughly chopped	3
Onions, roughly chopped	2
Celery stalks, chopped	2
Garlic cloves, crushed	6
Thyme	5 sprigs
Bay leaves	3
Black peppercorns	10
Juniper berries, lightly crushed	6

For braising

Ingredient	Quantity
Smoked bacon lardons	250 g
Tomato purée	50 g
Veal or venison stock	1 L
Plain flour	40 g
Unsalted butter	50 g
Neutral oil	As needed
Salt and freshly ground black pepper	To taste

Garnish

Pearl onions, peeled	300 g
Button or chestnut mushrooms	400 g
Butter	60 g
Sugar	15 g
Fresh flat-leaf parsley, chopped	15 g
Reduced stock	100 ml

Method

Place the venison into a large container with the red wine, carrots, onions, celery, garlic, thyme, bay leaves, peppercorns and juniper berries.

Cover and refrigerate for 12–24 hours.

Drain the venison, keeping the wine and vegetables separately. Pat the meat completely dry.

Heat oil in a heavy casserole and sear the venison in batches until deeply caramelised. Remove and reserve.

In the same casserole, cook the bacon lardons until golden. Remove and reserve for the garnish.

Add the drained vegetables and cook until well coloured. Stir in the tomato purée and cook for 2–3 minutes.

Pour in the reserved wine and bring to a boil for 5 minutes. Add the stock and return the venison to the casserole.

Cover and cook at 150°C in the oven for approximately 2½–3½ hours, until the meat is tender but still holds its shape.

Check periodically, adding stock if necessary to keep the meat mostly submerged.

Place the pearl onions in a small pan with 30 g butter, the sugar, reduced stock and a pinch of salt. Cook gently until tender and glazed.

Quarter the mushrooms and sauté in the remaining butter over high heat until golden.

Warm the reserved bacon lardons.

Gently remove the venison. Strain the braising liquid into a clean saucepan, pressing the vegetables lightly.

Skim off the fat and reduce until the sauce is rich, glossy and coats the back of a spoon. Adjust the seasoning.

Return the venison to the sauce and fold in the mushrooms, onions and bacon. Finish with chopped parsley.