Not evry long ago I saw that Annika at the Swedish food blog Smaskens.nu had been making a boeuf bourguignon with beef mince and I thought that was a nice thing to try. But then I remembered I had a kilo of lovely venison mince (from fallow deer) in the freezer from Sweden and tried the recipe with that.
As usual though, I made a few changes, but not all of them because I wanted to. For starters I had to use streaky bacon instead of lardons, because I couldn’t find any lardons in my local supermarket. Shame on you Sanisbury’s.
I also cooked the dish in my slowcooker while I was at work, and that worked really well.
Because venison mince is very lean (like all game) it really works to either cook it with some more fatty ingredients, like cream or to serve it with something richer. I went for the latter, because you should not have cream in a bourguignon! Instead I made a very creamy potato purée with lots of butter to serve with it. It was the perfect combination and also how Annika served hers with beef mince. Thank you for that suggestion!
Below is my own version of this dish, but I found all the inspiration here. If you fancy a proper Boeuf Bourguignon instead, then try the ultimate recipe by Julia Child.
Venison mince buorguignon, serves 4- 6
1 kg venison mince
1/2 bottle red wine
200 ml water
2 tsp concentrated beef stock
1 bouquet garni
3 whole cloves of garlic
2 sprigs thyme (taken off the stem)
2 tbsp tomato purée
salt, black pepper
another dash of red wine
2-3 slices carrots
2 tbsp maizena (corn starch to thicken)
1 tbsp tomato purée
season to taste with stock, salt and pepper
100 g button mushrooms
100 g lardon (or streaky bacon)
Brown the mince in butter and transfer to the slowcooker. Add wine, stock, water, garlic, herbs, tomato purée, salt and pepper. Turn it on low heat and leave it for 8 hours. Transfer the pot to the stove (or pour the stew into another pan) and add the wine, carrots, tomato purée and maizena/corn starch. Bring to the boil and let it simmer for 10 minutes to thicken and for the carrots to cook. In the meantime, fry the mishrooms in butter on high heat, then the lardons/bacon and add to the pot.
Season to taste with sugar, herbs and salt and pepper. Serve with a buttery potato purée (cook waxy potatoes until very soft, mix with a plenty of butter with a stick blender, season with salt and pepper) and creme fraiche. If you have leftovers the stew will only taste better the next day.