Venison Bourguigon

(All British-sourced, fresh from our farmers.)

🏡 What you’ll need from your store cupboard

Olive oil or vegetable oil
A knob of butter
1–2 cloves garlic, crushed
1 tbsp plain flour
1 tbsp tomato purée
250 ml red wine (or replace with extra stock)
300 ml beef or game stock (made from cube or fresh)
1 tsp dried thyme (or a few sprigs fresh, if available)
1 bay leaf (optional)
Salt & freshly ground black pepper

🍳 How to cook it

1. Prep the veg

Peel the pickling onions (trim roots, blanch for 1 min in boiling water to slip off skins if you like).
Slice carrots into thick rounds.
Scrub the Wilja potatoes (leave skin on for flavour) and cut into chunks for boiling or mashing later.

2. Brown the venison

Heat a splash of oil in a heavy casserole dish or ovenproof pan over medium-high heat.
Pat the venison dry, season with salt and pepper, then brown in batches until golden. Remove to a plate.

3. Soften the vegetables

Add the butter to the same pan.
Tip in the pickling onions and carrots, cooking for 5 minutes until they begin to colour.
Add the crushed garlic and cook for another minute.

4. Build the sauce

Stir in the flour and tomato purée, cooking for 1 minute.
Pour in the red wine, scraping the base to lift up the brown bits. Simmer for 2 minutes.
Return the venison to the pan, add the stock, thyme and bay leaf.
Bring to a simmer, then cover and either:
- Simmer gently on the hob for 1 ¾ – 2 hours, or
- Bake in a 160 °C oven for 2 hours, until the venison is tender and the sauce is rich and glossy.

5. Finish the potatoes

While the stew cooks, boil the potatoes in salted water until tender (15–20 minutes).
Drain, mash with butter and a splash of milk, or serve as rustic chunks tossed in olive oil and parsley.

6. Serve

Taste and adjust seasoning.
Spoon the stew over creamy mash or alongside the warm potatoes.
Garnish with parsley, and — yes — light that candle.

🍷 Optional extras for your box

A side of seasonal greens (e.g., cavolo nero or tenderstem).