A delicious game dish created by Jo Pratt in Christchurch
Ingredients
For the bourguignon:
- 500 ml17½ fl oz rich red wine, such as Burgundy
- 4 tbsp redcurrant jelly
- 2 tbsp olive oil
- 200 g7 oz diced pancetta or lardons
- 18 baby onions or shallots, peeled
- 1½ -2kg diced mixed game (such as venison, rabbit, pheasant, pigeon, partridge, duck)
- 50 g1¾ oz plain flour
- 3 celery stalks, sliced into 1cm pieces
- 4 garlic cloves, crushed
- 1 bay leaf, sprig of thyme and 2 peeled strips of orange zest tied with a piece of string
- 1 tbsp Worcestershire sauce
- 300 ml10½ fl oz beef stock
- 200 g7 oz small mushrooms
- 25 g1 oz butter
- 2 tbsp chopped parsley
For the mash:
Method: How to make Game bourguignon with root veg mash
Pre-heat the oven to 160C/Gas 3.
In a small saucepan, heat the wine with the redcurrant jelly, until the jelly has dissolved.
In the meantime, heat one tablespoon of the olive oil in a large oven-proof casserole. Add the pancetta or lardons and cook until they are browned. Remove with a slotted spoon and then add the onions or shallots to the pan. Cook over a medium-high heat, stirring until golden.
Season the meat and toss in the flour. This is easily done in a large sandwich bag. Add to the pan, along with the pancetta or lardons, celery, garlic, bay leaf, thyme, orange zest, Worcestershire sauce, beef stock, salt, pepper and the red wine and redcurrant jelly mixture. Stir and gently bring to the simmer. Cover with a lid and cook for two hours, stirring occasionally.
Heat a frying pan, and melt the butter. Once bubbling, add the mushrooms and toss around until golden. Add to the casserole dish and leave to simmer gently or cook in the oven at 160C/Gas 3, for about 30-40 minutes.
While the bourguignon is cooking, peel and chop the vegetables to roughly the same size chunks. Place in a pan of salted water and bring to the boil. Cook the vegetables until they are tender (about 20 minutes) and then drain well. Return to the pan and allow the steam to evaporate for a minute before mashing with the butter and seasoning well with salt and pepper.
When you are ready to serve, remove the herb bundle from the bourguignon, and scatter with parsley before serving with the mash.
