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How to make  Venison Bourguignon

Venison Bourguignon

By: Gary Peill

From: The Spread Eagle, Clitheroe

The quality of game in the nearby Forest of Bowland, led Gary to give traditional beef bourguinon a quirky twist.

Preparation Time: 20 mins

Cooking Time: 3 hours

Serves: 6-8

2lb diced venison haunch
1 onion, sliced
1 clove garlic, crushed
4 juniper berries, bruised
4floz red wine
Olive oil
Salt and pepper
4 rashers smoked bacon, cut into strip
9oz button mushrooms, sliced
1 tbs flour
10floz beef stock
Bouquet garni (Parsley, Thyme, Marjoram, Bay leaf, Strip of orange peel)

How it’s done…
  1. Put the venison, onion, juniper berries, red wine and a tablespoon of olive oil into a bowl with salt and pepper, and marinate over night.
  2. The following day, tip the meat into a sieve over a bowl to drain and keep the marinade.
  3. Heat some olive oil in a large ovenproof pan; cook the bacon until crisp, then remove from the pan.
  4. Then cook the mushrooms, until soft, and again remove.
  5. Toss the venison in some flour and brown, using the same pan.
  6. Add the marinade juice, beef stock, bouquet garni and bring to the boil.
  7. Add the bacon and mushrooms, and cover. Cook in the oven for 3hours at 15oc/ 300of, gas mark 2.
  8. Finally once cooked, check seasoning and serve with smooth mashed potato and honey roast carrots and parsnips.