The venison works well with the caramelised onions and the Boulangere potatoes absorb the yummy sauce.


  • 1 x portion venison 180g (all fat and sinew removed)

  • 1 medium red onion (cut into quarters)

  • 50g bacon lardons

  • 6-8 small button mushrooms

  • Sprig of thyme

  • 3 juniper berries

  • Sprig rosemary

  • 100ml balsamic vinegar

  • 250ml game, veal or beef stock

  • 2 medium potatoes, sliced

  • 1 white onion, chopped and cooked in oil until golden brown and no bite

  • Half litre good quality chicken stock

  • 50g butter


  • 1.

    In a pre heated frying pan add the seasoned venison and colour on all sides for approximately 1 minute to seal the meat, remove and add onions, colour, then add the bacon, colour, followed by the mushrooms, thyme, juniper and rosemary.

  • 2.

    Next add the balsamic vinegar, reduce, and then add the stock. Place the sealed venison back into the pan on top of the mushrooms and onions and place into the oven for 8-10 min turning after 4 min and spooning over the cooking juices. Remove and allow to rest.

  • For the potato boulangere:

  • 1.

    Caramelise onions in a frying pan, remove and place onto a shallow ovenproof dish; slice the par boiled potatoes thinly with a knife and place on top. Pour over the stock ½ inch from the top of the potatoes, place the butter on top and place into the oven 180’c for 15-20 min or until the top of the potatoes are golden brown and are cooked through.

  • To serve:

  • 1.

    Place the potatoes into the centre of a bowl, slice the venison and place on top, place the onions, bacon lardons and mushrooms around and pour over the cooking juices.

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