Maple-braised Venison Bourguignon

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Comfort food at its best: indulgent, warming and packed with robust seasonal flavours: succulent venison, red wine gravy, and subtle notes of pure maple syrup from Canada.

Prep Time30

Cook Time2

Total Time2 30

Course: Main Course

Cuisine: Canadian

Servings: servings

Calories: 564kcal

Author: Elizabeth

Ingredients

plain flour as needed
1 kg venison cubed
1 kg beef cubed
60 ml olive oil
2 onions chopped
250 ml Canadian maple syrup
500 ml red wine
750 ml beef broth
45 ml tomato paste
2 garlic cloves chopped
2 bay leaves
1 tsp fresh rosemary chopped
Shetland sea salt to taste
freshly ground black pepper to taste
500 grams duck foie gras cubed
500 grams portobello mushrooms quartered
375 ml button onions peeled
2 carrot cut into chunks
2 celery stalks cut into chunks
60 grams fresh parsley chopped

Instructions

Preheat the oven to 180°C (350°F).
Dredge 1 kg venison and 1 kg beef cubes with plain flour, then brown them in 60 ml olive oil in a large oven-proof casserole dish.
Add 2 onions, chopped, and 250 ml Canadian maple syrup. Reduce for 1 minute.
Add 500 ml red wine, 750 ml beef broth, 45 ml tomato paste, 2 garlic cloves, chopped, 2 bay leaves and 1 tsp fresh rosemary. Season with Shetland sea salt and freshly ground black pepper. Bring to the boil, cover and bake in the oven for about 2 hours.
In a large pan, fry 500 grams duck foie gras, cubed. Remove from the pan. Set aside. Immediately fry 375 ml button onions and 500 grams portobello mushrooms, quartered, in the duck fat left in the pan. Set aside.
Thirty minutes before cooking has finished, add the pearl onions, 2 carrot, chopped, 2 celery stalks, finely chopped and fried mushrooms to the casserole dish. Once cooked, add the foie gras cubes and sprinkle with 60 grams fresh parsley. Serve and enjoy.

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