The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Côte's Venison Bourguignon and Pomme Purée
Simple. Seasonal. French-inspired. Mindful Chef x Côte Brasserie is bringing you a classic bourguignon, starring tender slow-cooked venison. You’ll simmer it in a luscious sauce, infused with sweet onion, earthy mushrooms and peppery Dijon mustard. On the side? Vibrant chanteney carrots, roasted ‘till golden, and pomme purée - a creamy, French-style mash. Bon appétit!
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 10g beef stock powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 3 garlic clove
- 120g chestnut mushrooms
- 25g honey
- 200ml cashew cream (use half) (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 2 tsp Italian herbs (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 275g slow-cooked venison (venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 2 large potatoes
- 8 chantenay carrot loose
- 1 onion
- 2 tbsp tomato purée
Nutritional Information
Calories: 585
Protein: 43g
Carbs: 65g
Fat: 17g
Ingredients
- 10g beef stock powder (use half) (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 25g honey (use half)
- 3 garlic clove
- 2 large potatoes
- 2 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 140g slow cooked venison (venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
- 2 tsp Italian herbs (use half) (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 1 onion (use half)
- 120g chestnut mushrooms (use half)
- 2 tbsp tomato purée (use half)
- 1 tbsp red wine vinegar (use half) (red wine vinegar (100%))
- 8 chantenay carrot loose
- 200ml cashew cream (use a quarter) (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
Nutritional Information
Calories: 813
Protein: 50g
Carbs: 109g
Fat: 19g
Côte's Venison Bourguignon and Pomme Purée
Simple. Seasonal. French-inspired. Mindful Chef x Côte Brasserie is bringing you a classic bourguignon, starring tender slow-cooked venison. You’ll simmer it in a luscious sauce, infused with sweet onion, earthy mushrooms and peppery Dijon mustard. On the side? Vibrant chanteney carrots, roasted ‘till golden, and pomme purée - a creamy, French-style mash. Bon appétit!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a peeler, a large saucepan, a sieve, a masher & a measuring jug
Get started
- Finely dice the onion. Roughly chop the mushrooms
- Peel and chop the potatoes into 3cm chunks, then add to the saucepan of boiling water. Simmer for 18-20 mins, until soft, then drain
Roast the carrots
- Trim and halve the carrots lengthways. Add to the baking tray and toss with 1 tsp oil and a pinch of salt and pepper
- Roast for 18-20 mins, until tender
Simmer the venison
- Heat the large saucepan with 2 tsp oil on medium-high heat. Once hot, add the onion and mushrooms and cook for 5-6 mins, until softened. Season with salt and pepper
- Meanwhile, finely chop or crush the garlic
- Add the tomato puree and half the garlic and cook for 1 min, then stir in the vinegar, mustard, Italian herbs, half the honey, the stock and 150ml water (75ml for 1 person)
- Bring to the boil, then add the venison, along with all the juices from the bag. Gently pull apart any larger pieces of venison and simmer for 6-8 mins, until thickened
Finish roasting & make the pomme purée
- When the carrots have 5 mins remaining, drizzle over the remaining honey and toss to coat. Return to the oven and roast for the remaining time
- Reheat the empty potato pan with 1/2 tsp oil on medium heat. Once hot, add the remaining garlic and cook for 30 secs, then add the half bottle of cashew cream. Season generously with salt and pepper
- Bring to a simmer, then return the potatoes to the pan and mash until smooth. Remove from the heat
Plate up
- Taste the venison bourguignon and season if needed
- Share the pomme purée between bowls, then spoon over the venison bourguignon. Serve with the honey roasted carrots
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