Côte's Venison Bourguignon and Pomme Purée

Serving size

1 person 2 people 4 people

Ingredients

10g beef stock powder

(Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
2 tbsp red wine vinegar

(red wine vinegar (100%))
50g honey
2 onion
14 chantenay carrot loose
1 tbsp Dijon mustard (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
5 garlic clove
4 large potatoes
550g slow-cooked venison

(venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
1 tbsp Italian herbs

(Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
4 tbsp tomato purée
200ml cashew cream (Nuts)

(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
240g chestnut mushrooms

Allergens

Contains: Mustard, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	90Kcal	538Kcal
	377kJ	2252kJ
Fat	2.0g	12g
of which saturates	0.4g	2.5g
Carbohydrates	11g	64g
of which sugars	3.4g	20g
Protein	7.0g	42g
Salt	0.32g	1.9g
Fibre	1.7g	10g

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High protein 1/3 daily fibre 5 plants Low sat fat

Côte's Venison Bourguignon and Pomme Purée

Name: Côte's Venison Bourguignon and Pomme Purée - Recipe Box
Brand: Mindful Chef
Price: 32.10 GBP
Availability: InStock

Prep time: 20 mins

Total time: 30 mins

Cuisine: French

Food group: Beef

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!

Cooking Instructions

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Bring a large saucepan filled with salted water to a boil
Pull out a large saucepan, a sieve, a masher & a measuring jug

Get started

Finely dice the onions. Thinly slice 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 lined baking tray, toss with 1 tsp oil, salt and pepper
Roast for 18-20 mins, until tender

Simmer the venison

Heat the other 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 another 1 min, then stir in the vinegar, mustard, Italian herbs, half the honey, the stock and 300ml water
Bring to the boil, then add the venison (with all its 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 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
Serve the pomme purée into bowls, then spoon over the venison bourguignon. Serve with the honey roasted carrots