Our Chefs' Recipes

Discovering red deer : the recipes

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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

 

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