Chevreuil Bourguignon

James Snoerwang

This recipe for Chevreuil (French word for Roe) Bourguignon is a delicious variation on the classic French dish. The tender roe deer stew is slowly cooked in red wine and seasoned with fresh herbs and vegetables. .

This dish can also be prepared with Deer Poulet

Number of persons: 6

Preparation time: 40 minutes

Cooking time: 150 minutes

Ingredients

1.5 kg Roe deer poulet
500 ml red wine (preferably Burgundian wine)
250 ml game stock
50 grams of Wild Boar Proscuitto, cut into cubes
2 onions, finely chopped
4 cloves garlic, minced
3 carrots, sliced
4 stalks celery, sliced
400 g mushrooms, sliced
4 tablespoons tomato paste
6 sprigs of fresh thyme
2 sprigs of rosemary
4 bay leaves
6 tablespoons of flour
Olive oil
Salt and pepper to taste
Fresh chopped parsley for garnish

Preparation method

Marinate the roe deer poulet: Place the roe deer poulet in a large bowl and pour the red wine over it. Add the thyme and bay leaves. Cover the bowl and let the meat marinate in the refrigerator for at least 4 hours, preferably overnight.
Heat 2 tablespoons butter and 2 tablespoons olive oil in a large saucepan over medium heat. Remove the venison poulet from the marinade, pat it dry with kitchen paper and sprinkle with salt and pepper. Fry the roe deer poulet in portions until it is brown all over. Remove the meat from the pan and set aside.
Add the sliced Proscuitto to the same pan and fry until crispy. Add the chopped onions and garlic and fry until soft and light brown.
Add the tomato puree and fry for a few minutes, stirring well. Sprinkle the flour over the onion and garlic and stir until well combined.
Return the fried roe deer poulet to the pan and add the marinated red wine. Bring to the boil and let it simmer.
Add the carrot slices, celery and mushrooms. Stir well and make sure all ingredients are well mixed.
Simmer the Bourguignon over low heat, cover the pan and let it simmer for about 2 to 2.5 hours, or until the meat is tender and the sauce has thickened. Stir occasionally and add some water if necessary.
Season the stew with salt and pepper. Remove the thyme and bay leaves.
Serve the Boeuf Bourguignon garnished with freshly chopped parsley and serve it with mashed potatoes, rice or freshly baked baguette.