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Maple-braised Deer Bourguignon

PREP TIME : 30 min
CHILLING TIME : 2 h
READY IN : 2 h 30
MAKES : 12

Ingredients

  • 2 lbs (1 kg) deer, cut into cubes
  • 2 lbs (1 kg) beef, cut into cubes
  • 1/4 cup (60 ml) olive oil
  • 2 onions, chopped
  • 1 cup (250 ml) maple syrup
  • 2 cups (500 ml) red wine
  • 3 cups (750 ml) beef broth
  • 3 Tbsp (45 ml) tomato paste
  • 2 garlic cloves, chopped
  • 2 bay leaves
  • Salt & ground pepper to taste
  • 1 lb (500 g) Canabec duck foie gras, cut into large cubes
  • 18 oz (500 g) button mushrooms, cut into quarters
  • 1 1/2 cups (375 ml) pearl onions, peeled
  • 2 carrots, cut into chunks
  • 1/4 cup (60 ml) fresh parsley, chopped
  • All-purpose flour, as needed

Instructions

  1. Preheat the oven to 350°F (180°C).
  2. Dredge the deer and beef cubes in flour and brown in the olive oil in a large ovenproof casserole dish.
  3. Add the onions and maple syrup and reduce for 1 min.
  4. Add the wine, broth, tomato paste, garlic, bay leaves and rosemary. Season with salt & pepper.
  5. Bring to a boil, cover and bake in the oven for about 2 hours.
  6. Fry the cubes of foie gras in a large pan. Remove and set aside.
  7. Immediately sauté the mushrooms in the duck fat left in the pan and set aside.
  8. Thirty minutes before cooking has finished, add the pearl onions, carrots, celery and sautéed mushrooms to the casserole dish.
  9. Once the meat is cooked, add the foie gras cubes and sprinkle with parsley. Serve and enjoy.
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