FORE-QUARTER SHANKS

The best ever Venison Bourguignon, for a unique twist on this classic French dish you will need: 

1. 1 kg diced Hahndorf Venison (mix of 4qtr shank & chuck)
2. salt & freshly ground black pepper
3. 2 generous tablespoons of quality olive oil
4. 75 grams or so of  thick cut smoked bacon - diced
5. a medium onion  - diced
6. a thin sliced medium carrot
7. 250 grams of button mushrooms 
8. tablespoon of paprika
9. 2 generous cups of a good red - one for the cook , one for the pot
10. 1.5 litres of beef stock
11. a couple of tablespoons corn flour add to water to make a paste.
12.  1/2 cup sour cream,  1/4 cup snipped chives/1/4 cup chopped parsley

Season the venison with salt and pepper.  Heat the oil to sizzling hot in a heavy casserole pot and brown the diced venison.  Do this in batches and keep the heat high.  When done transfer the venison to a dish a put aside.  Now add the bacon to the casserole pot (you may need a little more olive oil), cook till golden brown.  When done transfer to a plate and put aside.  Now put the butter into the casserole pot - add the onion and carrot - saute till soft (about 5 minutes).  Add the mushrooms, saute for a further 5 minutes or so. When done, add the stock and red wine.  Return the venison and bacon and increase heat to bring to boil, then lower to a gentle simmer and leave uncovered for around an hour and a half - or until the meat is tender.  Keep a watch on the liquid level and top up with more stock (or water) if drying out.  When done, stir in and thicken with the corn flour paste and simmer for  another 5 minutes.

Serve topped with sour cream, fresh chives and parsley.  Buttered baby potatoes make an excellent accompaniment.

Bon Appetit!