eCook Meal
RUBY VENISON BOURGUIGNON
with smooth potato mash & bright kale
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.
Serving guide
Choose your portion size.
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 VOILĂ€!
Make a bed of decadent mashed Potato, spoon over the venison Bourguignon, and serve with the bright kale. Bon Appétit!
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 VOILĂ€!
Make a bed of decadent mashed Potato, spoon over the venison Bourguignon, and serve with the bright kale. Bon Appétit!
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 VOILĂ€!
Make a bed of decadent mashed Potato, spoon over the venison Bourguignon, and serve with the bright kale. Bon Appétit!
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 VOILĂ€!
Make a bed of decadent mashed Potato, spoon over the venison Bourguignon, and serve with the bright kale. Bon Appétit!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R200.42
for 4 servings · R50.11 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Red Wine needs 400 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 1.60× packR71.98
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Onion needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Fresh Thyme needs 8 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.31
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Beef Stock needs 40 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 8% of packR4.40
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Carrots needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Button Mushrooms needs 250 gSliced Button Mushrooms 250 g 250 g at R38.99 · 100% of packR38.99
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Tomato Paste needs 20 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
Not in the Woolies basket — source these elsewhere:
- Corn Flour
- Pre-Cubed Venison Steak
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for RUBY VENISON BOURGUIGNON?
The preparation time for RUBY VENISON BOURGUIGNON with smooth potato mash & bright kale is between 30 and 50 minutes.
What is the total time required to make RUBY VENISON BOURGUIGNON with smooth potato mash & bright kale?
The total time required to make RUBY VENISON BOURGUIGNON with smooth potato mash & bright kale is between 35 and 60 minutes.
How many servings does RUBY VENISON BOURGUIGNON provide?
4 servings
What are the main ingredients in RUBY VENISON BOURGUIGNON?
Beef, Beef Stock, Button Mushrooms, Carrot, Corn Flour, Garlic, Kale, Onion, Potato, Pre-Cubed Venison Steak, Red Wine, Thyme, Tomato Paste
What is the nutritional information of RUBY VENISON BOURGUIGNON?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare RUBY VENISON BOURGUIGNON?
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. ET VOILÀ!: Make a bed of decadent mashed potato, spoon over the venison Bourguignon, and serve with the bright kale. Bon Appétit! 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. 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. 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. 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. 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.
What should be prepared from my kitchen to make RUBY VENISON BOURGUIGNON?
Beef, Beef Stock, Button Mushrooms, Carrot, Corn Flour, Garlic, Kale, Onion, Potato, Pre-Cubed Venison Steak, Red Wine, Thyme, Tomato Paste
How many calories does RUBY VENISON BOURGUIGNON have?
calories
How much fat content does RUBY VENISON BOURGUIGNON have?
grams