Venison Bourguignon

What is it?

Venison pieces sit in a Burgundy-style red wine sauce with mushrooms and shallots, built for oven cooking in the tray. The meat is cut into chunks rather than shredded, so you get a stew with clear pieces of venison against a glossy sauce. It sits in Charlie Bigham’s frozen meals range alongside other French-inspired dishes, but this one swaps beef for venison and keeps the ingredient list fairly direct. Serve from frozen after baking, and the sauce usually loosens around the mushrooms and shallots as it heats through.