Venison bourguignon with parsley mash
PUBLISHED: 11:54 24 February 2015
Chef Patrick Livic was brought up just 25 miles from the centre of Paris, in Meaux. 12 years ago he brought his culinary skills to the UK to learn English and just six months ago he moved to The Star Restaurant as head chef and now lives in Thaxted. ‘It’s a nice place to live,’ says Patrick. ‘It’s been tough starting a new restaurant, but fun too. Not all our dishes are French and I’d like to think we offer more Continental cuisine as there are also some English classics on the menu too.’
Here Patrick shares a venison recipe.
2kg of venison haunch (cut into 2cm cubes)
200g of streaky bacon (diced)
50g of butter
10cl of olive oil
1 finely-diced onion
20 baby onions (optional)
2 cloves of garlic
300g of cup mushrooms
2 tablespoons of dry mixed herbs
1 bottle of red wine (Pinot Noir is good)
1 pint of good quality beef stock
1 tablespoon of corn flour
2kg of potatoes
50g of finely-chopped parley
In a large pan, melt half of the butter and oil, then cook the meat over a high heat until the meat is browned. Do the same with the bacon until crisp, then transfer the meat into a large oven proof casserole dish.
With the remaining oil, fry the onion and chopped garlic until transparent and then add the mushrooms and cook for a few more minutes.
Combine the red wine, mixed herbs, black pepper and corn flour together in a bowl and pour into the casserole dish.
Pour enough wine and beef stock to cover the meat, cover the casserole with a lid and cook in the centre of the oven at 180C for two hours. For the parsley mash, boil your potatoes until soft and drain well. Mash the potatoes, adding the remaining butter and chopped parsley, and put aside, keeping warm.
Serve the bourguignon in a shallow plate with a good spoon of mash on top.
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