Venison bourguignon with polenta

Recipe from: 28 September 2015
recipe, venison, dinner

Ingredients 14
Servings 6
Time 30 min + Standing time


  • 2
    onions, halved and sliced
  • 4
    garlic, peeled and thinly sliced
  • 15
  • 750
    good-quality red wine
  • 1.5
    venison, cubed
  • olive oil, for frying
  • 4
    medium potatoes, peeled and cut into pieces
  • 4
    medium carrots, peeled and cut into pieces
  • 250
    brown mushrooms, quartered
  • 375
  • 45
    olive oil
  • 2
    garlic, crushed
  • 45
    grated Parmesan cheese


Put the onions, garlic, nutmeg, wine and venison into a large bowl. Season with lots of salt and freshly ground black pepper and marinate for six hours or overnight.

Remove the venison from the marinade and fry in batches in a little olive oil over a high heat. Return all the meat to the saucepan. Reduce the heat and cook gently for 20 minutes. Add the red wine marinade and simmer uncovered for 2 to 21/2 hours or until the meat is almost tender.

Add the potatoes, carrots and mushrooms, then cover and continue to cook for 30 minutes or until the potatoes are cooked.


Prepare the polenta according to the packet instructions. Once it starts to stiffen, stir in the olive oil, garlic and the Parmesan cheese. Spread onto a large baking sheet and cool slightly. Cut into large squares and fry in a griddle pan for two minutes. Serve with the venison.

Text and image source: Ideas magazine

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Read more on: dinner  |  recipe  |  venison

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