Maple-braised venison bourguignon

A hearty slow-cook stew bursting with meaty flavour.

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prep-time Created with Sketch. Preparation time: 20 minutes cooking-time Created with Sketch. Cooking time: 2 hours serving-size Created with Sketch. Serves: 12

Venison replaces beef for a new take on this classic French dish.

It’s a lean, red meat, naturally low in fat, and is ideal for slow cooking with root vegetables.

You could serve the stew with red cabbage and creamy mashed potatoes.

Nutrition per serving
Sat Fat


Preheat the oven to 180ºC.

Flour the cubes of meat, then brown them in the olive oil, in a large oven-proof dish.

Add the onions and maple syrup.

Reduce for 1 minute, then add the wine, broth, tomato paste, garlic, bay leaves and the rosemary.

Season with salt and pepper.

Bring to the boil, cover and bake in the oven for about 2 hours.

Fry the mushrooms in duck fat and set aside.

30 minutes before cooking has finished, add the pearl onions, carrots, celery and mushrooms to the casserole dish.

Once cooked, sprinkle with parsley.


  • All purpose flour, as needed
  • 1kg venison, cubed
  • 1kg beef, cubed
  • 60ml olive oil
  • 2 onions, chopped
  • 250ml pure maple syrup
  • 500ml red wine
  • 750ml beef broth
  • 3 tbsp tomato paste
  • 2 garlic cloves, chopped
  • 2 bay leaves
  • 1 tsp fresh rosemary, chopped
  • Salt and pepper, to taste
  • 500g portobello mushrooms, quartered
  • 250g pearl onions, peeled
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 60g fresh parsley, chopped
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