Julia Child described bourguignon as “one of the most delicious beef dishes concocted by man”. We’ve used venison for a rich and complex flavour, making this classic French stew even more astounding.
RUBY VENISON BOURGUIGNON
RUBY VENISON BOURGUIGNON
with smooth potato mash & bright kale
Hands on Time: 30 - 50 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Beef
- Beef Stock
- Button Mushrooms
- Carrots
- Corn Flour
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Kale
- Onion
- Potato
- Pre-Cubed Venison Steak
- Red Wine
- Tomato Paste
From your kitchen:
- Sugar/Sweetener/Honey
- Salt & Pepper
- Butter
- Water
- Milk (optional)
- Oil (cooking, olive & coconut)
- Paper Towel
BOILED POTATOES
Place a pot of salted water over a high heat. Add in the potato pieces and bring to the boil with the lid on. Once boiling, remove the lid and reduce the heat. Simmer for 10-15 minutes until soft. Remove from the heat on completion and drain.
VENISON
Boil the kettle. Pat the venison steak cubes dry with some paper towel. Place a large pot over a medium-high heat with a drizzle of oil. When hot, sear the venison cubes for 3-4 minutes, shifting as they colour. On completion, they should be crispy but not cooked through. To ensure the best results, fry them in batches in a single layer. Remove from the pan on completion and set aside.
MUSHIES
Return the large pot to a medium heat with another drizzle of oil. When hot, fry the quartered mushrooms for 3-5 minutes until golden brown. Remove from the pot and set aside with the venison. Dilute the beef stock with 125ml of boiling water.
BOURGUIGNON
Return the pot to a medium heat and add another drizzle of oil, if necessary. Fry the diced onion and chopped carrot for 2-3 minutes until soft and lightly caramelised. Add the grated garlic and thyme leaves and fry for another minute until fragrant. Then, put the venison and mushrooms back into the pot and stir in the tomato paste. Pour in the red wine and enough stock to cover the meat. If this isn’t enough liquid, add a little hot water from the kettle. Bring to the boil. Once boiling, lower the heat and allow to simmer for 8-10 minutes until the venison is tender and the sauce has thickened.
NOURISHING KALE
While the stew is on the go, place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage the kale until soft and coated in oil. If you prefer your kale cooked, lightly sauté in a pan for 2-3 minutes.
FINISH OFF
When the stew is nearing completion, combine the corn flour with 1 tbsp of the stew sauce. Stir this mixture into the stew and cook for 2 minutes. Taste to test and add a sweetener of choice and seasoning to taste.
MASH IT UP
When the potatoes are cooked, mash with a potato masher or fork until smooth. Add a splash of milk or water and a generous knob of butter. Mix until creamy and season to taste.
ET VOILÀ!
Make a bed of decadent mashed potato, spoon over the venison Bourguignon, and serve with the bright kale. Bon Appétit!
Potato - 200g
Pre-Cubed Venison Steak - 160g
Button Mushrooms - 65g
Beef Stock - 10ml
Onion - 1
Carrots - 120g
Garlic Clove - 1
Fresh Thyme - 2g
Tomato Paste - 5ml
Red Wine - 100ml
Kale - 50g
Corn Flour - 5ml
BOILED POTATOES
Place a pot of salted water over a high heat. Add in the potato pieces and bring to the boil with the lid on. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until soft. Remove from the heat on completion and drain.
VENISON
Boil the kettle. Pat the venison steak cubes dry with some paper towel. Place a large pot over a medium-high heat with a drizzle of oil. When hot, sear the venison cubes for 3-4 minutes, shifting as they colour. On completion, they should be crispy but not cooked through. To ensure the best results, fry them in batches in a single layer. Remove from the pan on completion and set aside.
MUSHIES
Return the large pot to a medium heat with another drizzle of oil. When hot, fry the quartered mushrooms for 3-5 minutes until golden brown. Remove from the pot and set aside with the venison. Dilute the beef stock with 250ml of boiling water.
BOURGUIGNON
To make the stew, return the pot to a medium heat and add another drizzle of oil, if necessary. Add in the diced onion and chopped carrot and fry for 2-3 minutes until soft and lightly caramelised. Add the grated garlic and thyme leaves and fry for another minute until fragrant. Then, put the venison and mushrooms back into the pot and stir in the tomato paste. Pour in the red wine and enough stock to cover the meat. If this isn’t enough liquid, add a little hot water from the kettle. Bring to the boil. Once boiling, lower the heat and allow to simmer for 10-15 minutes until the venison is tender and the sauce has reduced and thickened.
NOURISHING KALE
While the stew is on the go, place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage the kale until soft and coated in oil. If you prefer your kale cooked, lightly sauté in a pan for 2-3 minutes.
FINISH OFF
When the stew is nearing completion, place the corn flour and 2 tbsp of the stew sauce in a bowl and mix well. Stir this mixture into the stew and cook for 2 minutes. Taste to test and add a sweetener of choice and seasoning to taste.
MASH IT UP
When the potatoes are cooked, mash with a potato masher or fork until smooth. Add a splash of milk or water and a generous knob of butter. Mix until creamy and season to taste.
ET VOILÀ!
Make a bed of decadent mashed potato, spoon over the venison Bourguignon, and serve with the bright kale. Bon Appétit!
Potato - 400g
Pre-Cubed Venison Steak - 320g
Button Mushrooms - 125g
Beef Stock - 20ml
Onion - 1
Carrots - 240g
Garlic Cloves - 2
Fresh Thyme - 4g
Tomato Paste - 10ml
Red Wine - 200ml
Kale - 100g
Corn Flour - 10ml
BOILED POTATOES
Place a pot of salted water over a high heat. Add in the potato pieces and bring to the boil with the lid on. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until soft. Remove from the heat on completion and drain.
VENISON
Boil the kettle. Pat the venison steak cubes dry with some paper towel. Place a large pot over a medium-high heat with a drizzle of oil. When hot, sear the venison cubes for 3-4 minutes, shifting as they colour. On completion, they should be crispy but not cooked through. To ensure the best results, fry them in batches in a single layer. Remove from the pan on completion and set aside.
MUSHIES
Return the large pot to a medium heat with another drizzle of oil. When hot, fry the quartered mushrooms for 3-5 minutes until golden brown. Remove from the pot and set aside with the venison. Dilute the beef stock with 250ml of boiling water.
BOURGUIGNON
To make the stew, return the pot to a medium heat and add another drizzle of oil, if necessary. Add in the diced onion and chopped carrot and fry for 2-3 minutes until soft and lightly caramelised. Add the grated garlic and thyme leaves and fry for another minute until fragrant. Then, put the venison and mushrooms back into the pot and stir in the tomato paste. Pour in the red wine and enough stock to cover the meat. If this isn’t enough liquid, add a little hot water from the kettle. Bring to the boil. Once boiling, lower the heat and allow to simmer for 10-15 minutes until the venison is tender and the sauce has reduced and thickened.
NOURISHING KALE
While the stew is on the go, place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage the kale until soft and coated in oil. If you prefer your kale cooked, lightly sauté in a pan for 2-3 minutes.
FINISH OFF
When the stew is nearing completion, place the corn flour and 2 tbsp of the stew sauce in a bowl and mix well. Stir this mixture into the stew and cook for 2 minutes. Taste to test and add a sweetener of choice and seasoning to taste.
MASH IT UP
When the potatoes are cooked, mash with a potato masher or fork until smooth. Add a splash of milk or water and a generous knob of butter. Mix until creamy and season to taste.
ET VOILÀ!
Make a bed of decadent mashed potato, spoon over the venison Bourguignon, and serve with the bright kale. Bon Appétit!
Potato - 400g
Pre-Cubed Venison Steak - 320g
Button Mushrooms - 125g
Beef Stock - 20ml
Onion - 1
Carrots - 240g
Garlic Cloves - 2
Fresh Thyme - 4g
Tomato Paste - 10ml
Red Wine - 200ml
Kale - 100g
Corn Flour - 10ml
BOILED POTATOES
Place a pot of salted water over a high heat. Add in the potato pieces and bring to the boil with the lid on. Once boiling, remove the lid and reduce the heat. Simmer for 20-25 minutes until soft. Remove from the heat on completion and drain.
VENISON
Boil the kettle. Pat the venison steak cubes dry with some paper towel. Place a large pot over a medium-high heat with a drizzle of oil. When hot, sear the venison cubes for 3-4 minutes, shifting as they colour. On completion, they should be crispy but not cooked through. To ensure the best results, fry them in batches in a single layer. Remove from the pan on completion and set aside.
MUSHIES
Return the large pot to a medium heat with another drizzle of oil. When hot, fry the quartered mushrooms for 3-5 minutes until golden brown. Remove from the pot and set aside with the venison. Dilute the beef stock with 375ml of boiling water.
BOURGUIGNON
To make the stew, return the pot to a medium heat and add another drizzle of oil, if necessary. Add in the diced onion and chopped carrot and fry for 3-4 minutes until soft and lightly caramelised. Add the grated garlic and thyme leaves and fry for another minute until fragrant. Then, put the venison and mushrooms back into the pot and stir in the tomato paste. Pour in the red wine and enough stock to cover the meat. If this isn’t enough liquid, add a little hot water from the kettle. Bring to the boil. Once boiling, lower the heat and allow to simmer for 15-20 minutes until the venison is tender and the sauce has reduced and thickened.
NOURISHING KALE
While the stew is on the go, place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage the kale until soft and coated in oil. If you prefer your kale cooked, lightly sauté in a pan for 3-4 minutes.
FINISH OFF
When the stew is nearing completion, place the corn flour and 60ml of the stew sauce in a bowl and mix well. Stir this mixture into the stew and cook for 2 minutes. Taste to test and add a sweetener of choice and seasoning to taste.
MASH IT UP
When the potatoes are cooked, mash with a potato masher or fork until smooth. Add a splash of milk or water and a generous knob of butter. Mix until creamy and season to taste.
ET VOILÀ!
Make a bed of decadent mashed potato, spoon over the venison Bourguignon, and serve with the bright kale. Bon Appétit!
Potato - 800g
Pre-Cubed Venison Steak - 640g
Button Mushrooms - 250g
Beef Stock - 40ml
Onion - 2
Carrots - 480g
Garlic Cloves - 4
Fresh Thyme - 8g
Tomato Paste - 20ml
Red Wine - 400ml
Kale - 200g
Corn Flour - 20ml
Woolies Products in this dish
