Braised Venison with Bacon, Chestnuts, and Wild Mushrooms
Indulge in a culinary masterpiece with our Braised Venison with Bacon, Chestnuts, and Wild Mushrooms, a dish that brings together rich, bold flavors for a truly memorable dining experience. Slow-cooked to perfection, this hearty recipe is elevated even further when cooked and paired with the GEN 7 Vaché “1832” 2018 Négrette. The gamey tenderness of the venison is beautifully complemented by the smoky bacon, nutty chestnuts, and earthy wild mushrooms, creating a savory harmony of textures and tastes.
Whether you’re hosting a special dinner or simply treating yourself to something extraordinary, this pairing offers a taste of refined rusticity, perfect for those who appreciate the finest in food and wine.
Ingredients
2lb (900g) cubed shoulder of venison
1Tbsp plain flour
A few sprigs of fresh thyme
2 bay leaves
8oz (225g) bacon or pancetta
1 180g pack of Merchant Gourmet Cooked and Peeled Whole Chestnuts
¾ oz (20g) dried porcini mushrooms
1 pint (570ml) GEN 7 Vaché "1832" 2018 Négrette
2 Tbsp Olive Oil
2 medium onions, sliced
2 cloves garlic, sliced
6oz (175g) small dark-grilled chestnut mushrooms
Instructions
Heat half the oil in a casserole over medium heat. Add the onions and cook for about 6 minutes until dark and caramelized at the edges.
Add the garlic, stir, and cook for 1 minute.
Remove the onions and garlic with a draining spoon and transfer to a plate.
Add bacon lardons or pancetta to the casserole and toss them in the hot fat until golden.
Transfer the bacon to the plate with the onions and garlic.
Add the rest of the oil to the casserole and brown the meat cubes, 6 at a time, over high heat.
Remove the browned meat and transfer to the plate with the onions and bacon.
Add fresh mushrooms to the casserole and toss in the hot juices for 1 minute.
Return the onions, bacon, meat, and garlic back to the casserole. Stir well, season with salt and pepper, and sprinkle in the flour, stirring to soak up the juices.
Gradually add the pint of GEN 7 Vaché "1832" 2018 Négrette while stirring.
Add thyme, bay leaves, chestnuts, and rinsed porcini mushrooms (breaking up any large pieces).
Bring the mixture to a simmer, cover with a lid, and transfer the casserole to the oven.
Braise the venison in the oven for 2½ hours.
Remove the braised venison from the oven and allow it to cool completely. Transfer the cooled venison to a plastic freezer box and freeze until needed.
To Reheat
Remove the venison from the freezer and defrost at room temperature (about 4-5 hours).
Preheat the oven to 180°C (gas mark 4).
Transfer the venison to a casserole dish and heat in the oven for 35-40 minutes until piping hot.
As the rich, savory flavors of the Braised Venison with Bacon, Chestnuts, and Wild Mushrooms come together, each bite offers a taste of rustic elegance. Paired perfectly with the GEN 7 Vaché “1832” 2018 Négrette, this dish truly captures the essence of a slow-cooked, hearty meal meant to be savored. The bold, earthy notes of the Négrette complement the depth of flavors in the venison, while the chestnuts and wild mushrooms add an irresistible, nutty richness.
Whether you’re preparing this for a special occasion or a cozy night in, this pairing is a match made for those who appreciate the art of fine dining and exceptional wine. Cheers to unforgettable meals and unforgettable moments!
