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Season 1 Episode 8

Fallow Deer Bourguignon with Focaccia

Season 1 Episode 8

Fallow Deer Bourguignon with Focaccia Bread Recipe

Focaccia bread is the perfect accompaniment to the Fallow Deer Bourguignon Recipe.

Serves: 6

Fallow Deer Bourguignon with Focaccia Bread Recipe

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Bourguignon Ingredients

  • 3 pounds venison shin and shoulder, cut into 2-inch chunks (go large)
  • 1 tablespoon tomato paste
  • 3 large carrots
  • 1 large white onion
  • 12 banana shallots
  • 8 cloves garlic
  • 18 x 1 inch chunks of smoked streaky bacon (buy a piece, not slices)
  • 1 bottle of Pinot Noir
  • Flour, for dredging
  • Salt and pepper
  • 2 ounces of butter
  • Cognac
  • Parsley
  • Bouquet Garni

Focaccia Ingredients

  • 2 pounds organic white flour
  • 2 sprigs of rosemary
  • 1 tablespoon of sugar
  • 1 cup of extra virgin olive oil
  • 1 1/2 ounces bakers yeast or 2 sachets instant yeast
  • 2 tablespoons of flaky sea salt
  • 3 pints warm water (2 parts cold to 1 part very hot)


  1. To make the Foccacia beforehand start by dissolving the yeast into the eater with a little sugar and leave for 10 minutes.
  2. Now mix a tablespoon of salt into the flour and stir well. Pour in 2/3 of the yeasty water and mix until you have a porridge consistency – if you need more water use it!
  3. Pour flour onto a work surface and pour the dough onto it. Sprinkle flour over the top and pat in. Use 2 plastic scrapers and fold the dough until it firms up. Now switch to your hands and add flour until the dough is soft but stays in shape, stretching and folding all the while.
  4. Pour ½ cup of olive oil into the mixing bowl and tip the dough in. Turn it over so it is sitting in olive oil and coated fully. Cover with a cloth and leave to rise for 45 mins.

    Fallow Deer Bourguignon with Focaccia Bread Recipe
  5. Take 2 heavy skillets and pour the rest of the oil into them. Halve the dough and tip into the pans. Stipple with your fingers and pour in a little more oil. Sprinkle with sea salt and sprigs of rosemary Bake at 200 degrees celsius for 35 minutes or until deep golden in colour. Remove and tip onto a rack. Brush with olive oil while hot and leave for 30 minutes before cutting. Wrapped well this keeps for a week!
  6. To make the venison bourguignon, start by getting a couple of heavy skillets hot on the stove. Once hot, dredge the venison in flour, then sauté in oil and butter until golden. Set aside. In another pan, brown the peeled but whole shallots in butter and a little oil until brown. Sprinkle a little sugar over them and put the pan in a medium 160 degrees celsius/350 degrees fahrenheit oven for 45 minutes.
  7. In the venison pan, add butter and oil and sweat off the bacon, releasing the fat. Add the remaining vegetables and cook for 10 minutes. Add a knob of butter to the venison then add the meat to the vegetables.
  8. Add a spoon of tomato paste, then stock and red wine. You want the ratio to be 2/3 wine to 1/3 stock and the liquid to just cover the meat. Add in a bouquet garni ( bundle of herbs) tied up with string and place a parchment cartouche on top, then foil to seal. Cook at 150 degrees celsius/330 degrees fahrenheit for 2 hours, then check for tenderness, if it needs longer, leave it.
  9. Once tender, place the shallot pan on the heat and flambé with brandy. Add some ladles of the juice from the stew and reduce a little until perfectly thick and rich.
  10. To serve, place pieces of meat on a serving dish, then vegetables and finally shallots on top. Pour the sauce over it all and garnish with finely chopped parsley.