Venison Steak and Bacon Bourguignon Sauce
with Mushrooms, Garlic Mash and Tenderstem® Broccoli
- Sulphites
- Celery
Our Venison Steak and Bacon Bourguignon Sauce is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
2 unit(s)
Venison Leg Steaks
160 grams
Tenderstem® Broccoli
450 grams
Potatoes
4 unit(s)
Garlic Clove
60 grams
British Smoked Bacon Lardons
80 grams
Sliced Mushrooms
15 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
Not included in your delivery
150 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the steaks from your fridge to allow them to come up to room temperature. Put a large saucepan of water with ½ tsp salt on to boil for the potatoes.
Halve any thick broccoli stems lengthways. Peel and chop the potatoes into 2cm chunks. Peel the garlic cloves.
When boiling, add the potatoes and whole garlic cloves to the water. Cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, heat a drizzle of oil in another large saucepan on medium-high heat.
Once hot, add the bacon lardons and mushrooms. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Pour in the water for the sauce (see pantry for amount), then bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins. TIP: If your red wine jus paste has hardened, put the sachet into a bowl of hot water for 1 min to loosen.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the Tenderstem® and stir-fry for 2-3 mins.
Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.
Transfer the cooked broccoli to a bowl and cover with foil to keep warm.
Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil. Season the steaks with salt and pepper. TIP: Venison steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.
Once hot, lay the venison into the pan and brown the meat for 1 min on all sides.
Lower the heat slightly and cook for another 1 min on each side. TIP: Venison is best served rare but if you like it more well done, cook for another 2 mins on each side.
Once cooked, rest the steaks on a plate loosely covered with foil. IMPORTANT: Wash your hands and equipment after handling raw meat. It's safe to eat when browned on the outside.
Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add a splash of milk and a knob of butter (if you have any) to the cooked potatoes and garlic and mash until smooth.
Season with salt and pepper. Cover with a lid to keep warm.
Just before you're ready to serve, reheat the sauce until piping hot. Add a splash of water if it's a little too thick.
Thinly slice the venison widthways and transfer to your plates. Add a serving of mash alongside, then spoon over the bourguignon sauce.
Serve with the broccoli alongside.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The bourguignon sauce — rich with bacon, mushrooms, and red wine jus — is a real highlight, though some found it a touch salty or thin.
- Ease of prep: The recipe is straightforward to follow, but juggling several simultaneous steps across multiple pans can make timing a little tricky.
- Suggestions: Add a splash of water if the sauce reduces too much, and consider stirring in a little redcurrant jelly to balance saltiness. Adding a shallot and a few sprigs of thyme to the sauce can deepen the flavour. Note that the instruction to preheat the oven is an error — this dish is cooked entirely on the hob.
- Next-day meals: Portions were considered on the smaller side by some, so ordering an extra serving may be worth considering if you have a bigger appetite.
- Venison tips: Venison is best served rare to medium-rare; slice it thinly widthways after resting to keep it tender. If you prefer it more well done, allow an extra couple of minutes per side over a slightly lower heat.
