Chevreuil Bourguignon

Chevreuil Bourguignon

James Snoerwang

Give your dinner a French twist with this Chevreuil Bourguignon, a delicious variation on the classic Boeuf Bourguignon, but with tender venison chicken. Slowly simmered in a rich red wine sauce, with fresh herbs, vegetables, and crispy wild boar prosciutto. This dish is perfect for a special evening and also works well with venison chicken. Serve with mashed potatoes, rice, or baguette for a complete French dining experience.

This dish can also be prepared with venison chicken

Number of persons: 6

Preparation time: 40 minutes

Cooking time: 150 minutes

Ingredients

For the meat and marinade

1.5 kg venison chicken

500 ml red wine (preferably Burgundy)

6 sprigs of fresh thyme

4 bay leaves

The sauce

2 tbsp butter

2 tbsp olive oil

Salt and pepper

50 grams of wild boar prosciutto , diced

2 onions, finely chopped

4 cloves of garlic, finely chopped

70 g tomato puree

6 tbsp flour

250 ml game stock

3 carrots, sliced

4 stalks of celery, sliced

400 g mushrooms, sliced

Serving (optional)

Fresh parsley, chopped

Mashed potatoes

Baguette

Preparation method

Marinating the meat

Place the chicken 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.

Searing meat

Heat the butter and olive oil in a saucepan over medium heat.

Remove the chicken from the marinade, pat dry with paper towels, and season with salt and pepper. Reserve the marinade.

Cook the chicken until browned all over. Remove from the pan and set aside.

Making the sauce

Add the sliced prosciutto to the same pan and cook until crispy.

Add the finely chopped onions and garlic and fry until soft and lightly browned.

Add the tomato paste and cook for a few minutes, stirring well. Sprinkle in the flour and stir until well combined.

Return the chicken to the pan and pour in the marinade and game stock. Bring to a boil.

Add the carrot slices, celery, and mushrooms. Stir well, ensuring all ingredients are thoroughly combined.

Cover the pan and simmer gently 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 with salt and pepper. Remove the thyme and bay leaves and serve with chopped parsley, mashed potatoes, or freshly baked baguette.

Wine tip: A robust red wine; a large Bordeaux or a Syrah from the Rhone.

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