Maple-braised Venison Bourguignon

The Federation of Quebec Maple Syrup Producers (FPAQ)

The Federation of Quebec Maple Syrup Producers (FPAQ)

Standard Supplier 30th November 2015
The Federation of Quebec Maple Syrup Producers (FPAQ)

Maple-braised Venison Bourguignon

Venison recipes are becoming more popular in recent times as venison becomes a more mainstream meat in the UK. With flavours and cooking methods to suit a range of skill sets, why not give this Maple-braised Venison Bourguignon recipe a try for yourself? Serves 12


  • All purpose flour, as needed
  • 1kg venison, cubed
  • 1kg beef, cubed
  • 60ml olive oil
  • 2 onions, chopped
  • 250ml pure maple syrup from Canada
  • 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
  • One 500g duck foie gras, cut into large cubes
  • 500g portobello mushrooms, cut into quarters
  • 250g pearl onions, peeled
  • 2 carrots, cut into chunks
  • 2 celery stalks, cut into chunks
  • 60g fresh parsley, chopped


Preheat the oven to 180ºC. Flour the cubes of meat, then brown them in the olive oil in a large oven-proof casserole 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. In a large pan, fry the cubes of foie gras then remove from the pan and set aside. Immediately fry the mushrooms in the duck fat left in the pan and then set aside. Thirty minutes before cooking has finished, add the pearl onions, carrots, celery and fried mushrooms to the casserole dish. Once cooked, add the foie gras cubes and sprinkle with parsley.

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