Ok, so it was exciting to be away last week but unfortunately I missed Neven Maguire's new cookbook launch, HOMECHEF (published by HarperCollins). It was such a shame as it would have been lovely to clink glasses with all the team who worked on it and generally have a good old catch-up (not talking too much about work)! Anyhow, I hear everyone had a lovely evening where Neven cooked up a storm as usual.
Homechef is out now so I can now start showing you some recipes to tempt you. The rain is pelting down outside and the wind is blowing a gale so I'm thinking comfort food (& follower Deborah was looking for some wintery recipes so hopefully this will do the trick)! Use any stewing meat in place of the venison if preferred.
2 tbsp olive oil
25g plain flour
2 tsp paprika
1kg venison haunch or shoulder, trimmed & cut into 1cm cubes
225g baby shallots, peeled & halved (keeping roots intact)
100g rindless smoked bacon, finely chopped
1 garlic cloves, crushed
1 tbsp tomato puree
100ml red wine
900ml beef stock
1 bay leaf
1 tbsp chopped fresh thyme
100g carrots, diced
75g button mushrooms, wiped clean
salt and freshly ground black pepper
mashed potatoes, to serve
chopped fresh flat leaf parsley, to garnish
Preheat the oven to 180C (350F / Gas 4). Heat 1 tablespoon of the oil and half the butter in a heavy based casserole with a lid. Season the flour and place in a shallow bowl with the paprika, mixing to combine. Use to lightly dust the venison, shaking off any excess, then add to the heated casserole in small batched and cook over a fairly high heat until well browned. Transfer to a plate until all the meat has been sealed, then set aside.
Add the remaining oil and butter with the shallots to the casserole with the smoked bacon and cook for 2-3 minutes, stirring, until the shallots are lightly browned and the bacon is golden. Add the garlic for the last 30 seconds. Pour the red wine in and allow to bubble down a little for 1-2 minutes, while scraping the sediment from the bottom. Pour in the beef stock and tomato puree. Return the meat and juices to the casserole and bring to the boil, then add the thyme and bay leaves. Season to taste, cover with the lid and transfer to the oven for 2 hours until the venison is almost tender and cooked through.
Remove the casserole from the oven, stir in the carrots and mushrooms and return to the oven to cook for another 30 minutes or until the venison and vegetables are completely tender. Season to taste.
Spoon the mashed potatoes into the centre of wide-rimmed bowls and spoon the venison bourguignon on top. Garnish with the parsley and serve at once.