Name: Bourguignon de biche de Coco (Coco’s venison stew)
Yield: For 6
Cuisine: French
Ingredients: 1 large onion, sliced; Sprig of fresh thyme; 3-4 juniper berries; Salt and black pepper; 1 celery stick, cut into 6 chunks; 750 ml full-bodied red wine; 2 carrots, thinly sliced; 1.5 kg venison shoulder, cut into bite-sized chunks by your butcher; 2-3 tablespoons olive oil; 1-2 tablespoons plain flour; 2 bay leaves

Preparation info

For
6

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

This is my eldest son Coco’s favourite dish, in fact a Frenchified version of one he first tasted in Gloucestershire. He is now 13, and as the shooting season starts he checks out when venison becomes available at Monsieur Janinet’s shop on his way home from school. On Fridays we can buy the shop’s ready-marinated version, but mainly we prefer to choose the wine that goes into the stew and make it all ourselves. The next step will be to get Coco to do all the cooking from s