Main courses

Maple-Braised Venison Bourguignon

Maple-Braised Venison Bourguignon

Ingredients
  • All-purpose flour, as needed
  • 1 kg (2.2 lb) venison, cubed
  • 1 kg (2.2 lb) beef, cubed
  • 60 ml (1/4 cup) olive oil
  • 2 onions, chopped
  • 250 ml (1 cup) maple syrup
  • 500 ml (2 cups) red wine
  • 750 ml (3 cups) beef broth
  • 45 ml (3 tablespoons) tomato paste
  • 2 garlic cloves, chopped
  • 2 bay leaves
  • 5 ml (1 teaspoon) fresh rosemary, chopped
  • Salt and freshly ground pepper, to taste
  • One 500 g (about 1 lb) duck foie gras, cut into large cubes
  • 500 g (18 oz) portobello mushrooms, cut into quarters
  • 375 ml (1 1/2 cup) pearl onions, peeled
  • 2 carrots, cut into chunks
  • 2 celery stalks, cut into chunks
  • 60 ml (1/4 cup) fresh parsley, chopped
Servings
12 portions
Method
  1. Preheat the oven to 180 °C (350 °F).
  2. Flour the cubes of meat, then brown them in the olive oil in a large oven-proof casserole dish. Add the onions and maple syrup. Reduce for 1 minute. Add the wine, broth, tomato paste, garlic, bay leaves and the rosemary. Season with salt and pepper. Bring to the boil, cover and bake in the oven for about 2 hours.
  3. In a large pan, fry the cubes of foie gras. Remove from the pan. Set aside. Immediately fry the onions in the duck fat left in the pan. Set aside.
  4. Thirty minutes before cooking has finished, add the pearl onions, carrots, celery and fried mushrooms to the casserole dish. Once cooked, add the foie gras cubes and sprinkle with parsley. Serve and enjoy.