Name: Redcurrant Venison Bourguignon with Spring Onion Potato Cakes
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Cuisine: French
Ingredients: 18 baby onions or shallots, peeled; 200 g diced pancetta or lardons; 500 ml Burgundy wine; 4 tablespoons redcurrant jelly; sea salt and freshly ground black pepper; 4 cloves of garlic, crushed; 1 bay leaf, sprig of thyme and 2 peeled strips of orange zest, tied with a piece of string; 1.5-2 kg diced venison; 3 sticks of celery, sliced into 1cm pieces; 300 ml beef stock; 1 tablespoon Worcestershire sauce; 25 g butter; 200 g button mushrooms; 2 tablespoons chopped parsley; 1 kg floury potatoes, peeled and cut into chunks; 2 bunches of spring onions, sliced; 50 g butter; freshly grated nutmeg; 3 tablespoons flour; 1 tablespoon olive oil; 2 tablespoons olive oil; 50 g plain flour

Preparation info

Serves
6

Difficulty
Easy
Ready in
25 min

Appears in

In the Mood for Entertaining

By Jo Pratt

Published 2009

About

Wonderfully rich and full of different flavours, yet so simple to prepare. If you can’t get hold of any venison, braising steak can be used, but do try venison, even frozen, because it has a lovely flavour and is exceptionally lean.

Ingredients

500 ml Burgundy wine
4 tablespoons redcurrant jelly
2 tab

Method

In a small saucepan, heat the wine with the redcurrant jelly until the jelly dissolves.

Meanwhile, heat 1 tablespoon of the olive oil in a large ovenproof casserole dish and brown the pancetta or lardons. Remove with a slotted spoon and add the onions or shallots. Cook over a medium to high heat, stirring until golden.

Season the venison and toss in the flour (easily done in a l