November 2019 - Karen White's Venison Bourguignon in association with Brickland's

Bricklands

1 pack Diced Venison 

Hoole Food Market

1 large onion - sliced

1 bunch heritage carrots - sliced in bite size chunks

3 cloves of garlic - finely sliced

15 Chestnut mushrooms- halved

1 bouquet garni (parsley, thyme & rosemary)

1 bunch parsley - finely chopped

10-15 small shallots peeled

Sundries

6 slices Smoked streaky bacon - diced 

1 tbls plain flour 

1/2 bottle Red Wine (Bordeaux or Malbec)

300 ml beef stock 

2 tbls beef dripping

1 tsp tomato paste

Method

1. In a large heavy bottom stock pan heat to medium high. Add 1 tbls of beef dripping and diced bacon to pan.   Brown bacon for 4 min. 

2. Next add in sliced onions to bacon and cook another 4 min. Add garlic and cook another 1 min. Remove everything from pan to a bowl and set aside.

3. Add 1 tbls of beef dripping and the diced venison to the pan. Brown on all sides. 

4. Add bacon & onion mix back to pan with venison. Add in sliced carrots. Sprinkle over flour and mix well. Add bouquet garni and wine. Ensure you scrape the bottom of pan well. Lots of flavour. Add beef stock and tomato paste. Stir well and reduce to a simmer for 2 hours.