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Venison Bourguignon

Recipe courtesy of Jacob's Creek

FROM VANCOUVER

This amazing venison recipe comes to us all the from Vancouver and is perfectly paired with Jacob’s Creek wine.

INGREDIENTS

Marinade:

  • 1 kg boneless venison necks
  • 250 mL red wine
  • 4 pieces juniper berries (crushed)
  • 1 bay leaf
  • 2 sprigs of thyme
  • 1 small sprig of rosemary
  • 8 black peppercorns

Garnish:

  • Fresh parsley and celery leaves
  • Any vegetables you like: carrot, celery root, squash, mushrooms, roasted onion/shallot, turnip, etc.

Braising liquid:

  • 1 white onion
  • 1 carrot
  • 1 stalk celery
  • 2 L roasted chicken stock
  • 4 pieces juniper berries (crushed)
  • 1 bay leaf
  • 2 sprigs of thyme
  • 1 small sprig of rosemary
  • 8 black peppercorns
  • 250 mL red wine (from marinade, skimmed and reduced by 2/3’s)
METHOD

Makes 
4-6 servings

Cherry tomatoes and kalamata olives chutney:

  1. Marinade the venison necks in the red wine, juniper berries, bay leaf, thyme, rosemary and peppercorns for 24 hours.
  2. Remove the venison from the red wine marinade and place onto towels to remove excess moisture.
  3. Bring the wine marinade to a boil, reduce to simmer and skim while reducing by two-thirds.
  4. Once the venison necks have dried, sear them gently in canola oil over medium heat. (Venison does not have a lot of fat so be careful not to sear them too aggressively or it will dry out the exterior.)
  5. Once the venison has been nicely seared, transfer it to another pot that it will be braised in.
  6. In the same pans you seared your venison, add the onion, carrot and celery, cook that over medium high heat to caramelize the vegetables.
  7. Deglaze these pans with the wine that has been simmering.
  8. Transfer all this to the pot with the venison, add roasted chicken stock to cover.
  9. Add a fresh batch of juniper berries, bay leaf, thyme, rosemary and peppercorns to this pot.
  10. Cover the pot and braise in a 275 degree oven for roughly 3 to 4 hours—until fork tender.
  11. Remove the venison from the oven and allow to cool to room temperature. Once it has cooled, gently lift the venison out onto a plate.
  12. Strain the sauce into a saucepan and simmer, skim the foam that comes to the top. Keep simmering, reducing and skimming this braising liquid until it reaches a desired sauce consistency—about one-third of the original volume.
  13. Cut the venison into desirable sized pieces, and place back into the sauce to reheat.
  14. Baste the venison with a spoon while its warming and swirl 2 tbsp butter in at the end to achieve a nice glaze.
  15. Serve with root vegetables, fresh parsley and anything from mashed potatoes to pasta.
MORE FROM JACOB'S CREEK
CHEF
Daniel McGee
Chef de Cuisine,
Au Comptoir

Daniel McGee is Chef de Cuisine at Au Comptoir in Kitsilano—a little slice of France transplanted into the heart of Vancouver. The café-bistro has gained a reputation for both its traditional approach to the café menu and for its excellent and professional service. McGee comes to Au Comptoir having served previously as sous chef at both PiDGiN and Pied-à-Terre. aucomptoir.ca

BUTCHER
Two Rivers Meats

Two Rivers Specialty Meats offers locally-raised meats free of antibiotics, hormones and chemical feed additives. It’s goal is to strengthen the connection between producers and consumers—fostering deeper ties between chefs, retailers, restaurants, consumers and the local farms that raise the animals. It’s their belief that people should know where their food is coming from and that it was produced ethically and naturally. tworiversmeats.ca

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