Discovering red deer : the recipes
|Recipe
On October 21, Maurice Chartrand, Le Groupe Maurice’s food service manager, and Bruno Le Foll, chef at Les Jardins Millen residence, hosted a delicious virtual culinary workshop featuring red deer, a refined and tasty meat that is up to five times less fatty than beef. Try these recipes at home!
Red deer stew with red wine, chocolate and cherries
INGREDIENTS (for 6 servings)
- 1 tbsp. olive oil
- 1 tbsp. butter
- 750 g cubed red deer
- ¼ cup Brandy Cognac
- 1 cup chopped onion
- 1 cup diced carrot
- 1 cup diced celery
- 1½ cloves of garlic, chopped
- ¼ cup white or toasted flour
- 1 tbsp. tomato paste
- 2 bay leaves
- 2 cloves
- 1 cup red wine
- 1 cup red deer stock or beef broth
- 75 g 70% dark chocolate
- 100 g black cherries
- 1 tsp. each chopped parsley and chives
- To taste salt and pepper
DIRECTIONS
- In a pan oven, brown the cubed red deer, seasoned with salt and pepper, in the oil and butter; flambé with the Brandy. Remove the meat from the pot and set aside.
- In the same pot, cook the onion, carrot and celery until tender and lightly browned. Off the heat, add the garlic, tomato paste and flour and combine well.
- Add the red wine, red deer or beef broth, bay leaves, cloves and chocolate.
- Return to the heat, mixing everything well until it comes to a simmer. Add the cubed red deer and stir gently.
- Cover and cook in a 375°F oven for 1 hour, then reduce the heat to 325°F. Add the cherries and cook for an hour longer. Check the tenderness of the meat and continue cooking for another 20 minutes, if necessary.
- Check the thickness of the sauce. If it is too thick, add a little broth; if too thin, thicken the sauce with a little flour combined with water until the sauce coats the back of a spoon.
- Garnish with parsley and chives.
Bruno Le Foll, chef at Les Jardins Millen residence
Cocktail-style Red deer tartare
INGREDIENTS (for 4 servings)
- 1 egg yolk
- A touch Dijon mustard
- 60 ml Rosemont gin
- A drizzle olive oil
- 200 grams venison (red deer) tenderloin
- 2 slices pickled beet, cut into small cubes
- ½ tsp. capers
- ¼ cup green onion
- 1 red onion
- 1 bunch parsley, chopped
- 2 pinches Isabelle Huot Meat Seasoning or other commercial spice blend for red meat
- 1 pinch fleur de sel
For croutons
- ½ baguette, sliced
- 1 tsp. butter or oil
- 1 tsp. paprika
DIRECTIONS
- In a large bowl, combine the egg yolk, Dijon mustard and 30 ml of gin. Add the olive oil while whisking continuously (you can use an immersion blender). Set aside.
- Combine the venison with the remaining gin and add all the other ingredients.
- Let marinate while you prepare the croutons.
- Melt the butter in a skillet; add the croutons and sprinkle with paprika.
- Turn the croutons over once they reach the desired colour.
- Combine the meat and the vinaigrette. Arrange in a martini glass or do a classic presentation using a cookie cutter on a plate.
Maurice Chartrand, Food service manager at Le Groupe Maurice
Fall fruit and ice cider ketchup
INGREDIENTS
- 1 apple
- 1 pear
- ½ onion
- 1 tomato
- 1 tsp. ginger
- ¼ cup dried cranberries
- ½ cup fall strawberries
- ¼ cup dried blueberries
- 1 tsp. butter
- 3 tsp. white or brown sugar
- 1 ounce Rosemont “La Pomme” apple brandy (or other alcohol for flambéing)
- 1/3 cup ice cider or apple juice
- 1 tsp. pickling spice
DIRECTIONS
- Melt the butter in a saucepan.
- Add the apple, pear, tomato, onion, ginger, cranberries and blueberries and sauté.
- Deglaze with the apple brandy.
- Add the sugar and cider.
- Place the pickling spice in a tea infuser, disposable tea bag or cheesecloth and add to the saucepan.
- Cook for 10 minutes and add the strawberries.
- Cook for 5 minutes and remove from the heat. Taste.
- Let rest and remove the spices.
- Serve cold or hot, as an accompaniment to any red meat.
Maurice Chartrand, Food service manager at Le Groupe Maurice
