{"id":14122,"date":"2021-10-21T13:29:10","date_gmt":"2021-10-21T17:29:10","guid":{"rendered":"https:\/\/www.legroupemaurice.com\/?p=14122"},"modified":"2025-03-13T10:26:16","modified_gmt":"2025-03-13T14:26:16","slug":"discovering-red-deer-the-recipes","status":"publish","type":"post","link":"https:\/\/www.legroupemaurice.com\/en\/articles\/discovering-red-deer-the-recipes\/","title":{"rendered":"Discovering red deer : the recipes"},"content":{"rendered":"

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!<\/strong><\/p>\n

 <\/p>\n

Red deer stew with red wine, chocolate and cherries<\/h2>\n

INGREDIENTS (for 6 servings)<\/strong><\/h3>\n
    \n
  • 1 tbsp. olive oil<\/li>\n
  • 1 tbsp. butter<\/li>\n
  • 750 g cubed red deer<\/li>\n
  • \u00bc cup Brandy Cognac<\/li>\n
  • 1 cup chopped onion<\/li>\n
  • 1 cup diced carrot<\/li>\n
  • 1 cup diced celery<\/li>\n
  • 1\u00bd cloves of garlic, chopped<\/li>\n
  • \u00bc cup white or toasted flour<\/li>\n
  • 1 tbsp. tomato paste<\/li>\n
  • 2 bay leaves<\/li>\n
  • 2 cloves<\/li>\n
  • 1 cup red wine<\/li>\n
  • 1 cup red deer stock or beef broth<\/li>\n
  • 75 g 70% dark chocolate<\/li>\n
  • 100 g black cherries<\/li>\n
  • 1 tsp. each chopped parsley and chives<\/li>\n
  • To taste salt and pepper<\/li>\n<\/ul>\n

     <\/p>\n

    DIRECTIONS<\/strong><\/h3>\n
      \n
    • In a pan oven, brown the cubed red deer, seasoned with salt and pepper, in the oil and butter; flamb\u00e9 with the Brandy. Remove the meat from the pot and set aside.<\/li>\n<\/ul>\n

       <\/p>\n

        \n
      • 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.<\/li>\n<\/ul>\n

         <\/p>\n

          \n
        • Add the red wine, red deer or beef broth, bay leaves, cloves and chocolate.<\/li>\n<\/ul>\n

           <\/p>\n

            \n
          • Return to the heat, mixing everything well until it comes to a simmer. Add the cubed red deer and stir gently.<\/li>\n<\/ul>\n

             <\/p>\n

              \n
            • Cover and cook in a 375\u00b0F oven for 1 hour, then reduce the heat to 325\u00b0F. Add the cherries and cook for an hour longer. Check the tenderness of the meat and continue cooking for another 20 minutes, if necessary.<\/li>\n<\/ul>\n

               <\/p>\n

                \n
              • 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.<\/li>\n<\/ul>\n

                 <\/p>\n

                  \n
                • Garnish with parsley and chives.<\/li>\n<\/ul>\n

                  Bruno Le Foll, chef at Les Jardins Millen residence<\/p>\n

                   <\/p>\n

                  Cocktail-style Red deer tartare<\/h2>\n

                  INGREDIENTS (for 4 servings)<\/strong><\/h3>\n
                    \n
                  • 1 egg yolk<\/li>\n
                  • A touch Dijon mustard<\/li>\n
                  • 60 ml Rosemont gin<\/li>\n
                  • A drizzle olive oil<\/li>\n
                  • 200 grams venison (red deer) tenderloin<\/li>\n
                  • 2 slices pickled beet, cut into small cubes<\/li>\n
                  • \u00bd tsp. capers<\/li>\n
                  • \u00bc cup green onion<\/li>\n
                  • 1 red onion<\/li>\n
                  • 1 bunch parsley, chopped<\/li>\n
                  • 2 pinches Isabelle Huot Meat Seasoning or other commercial spice blend for red meat<\/li>\n
                  • 1 pinch fleur de sel<\/li>\n<\/ul>\n

                    For croutons<\/h3>\n
                      \n
                    • \u00bd baguette, sliced<\/li>\n
                    • 1 tsp. butter or oil<\/li>\n
                    • 1 tsp. paprika<\/li>\n<\/ul>\n

                       <\/p>\n

                      DIRECTIONS<\/strong><\/h3>\n
                        \n
                      • 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.<\/li>\n<\/ul>\n

                         <\/p>\n

                          \n
                        • Combine the venison with the remaining gin and add all the other ingredients.<\/li>\n<\/ul>\n

                           <\/p>\n

                            \n
                          • Let marinate while you prepare the croutons.<\/li>\n<\/ul>\n

                             <\/p>\n

                              \n
                            • Melt the butter in a skillet; add the croutons and sprinkle with paprika.<\/li>\n<\/ul>\n

                               <\/p>\n

                                \n
                              • Turn the croutons over once they reach the desired colour.<\/li>\n<\/ul>\n

                                 <\/p>\n

                                  \n
                                • Combine the meat and the vinaigrette. Arrange in a martini glass or do a classic presentation using a cookie cutter on a plate.<\/li>\n<\/ul>\n

                                  Maurice Chartrand, Food service manager at Le Groupe Maurice<\/p>\n

                                   <\/p>\n

                                  Fall fruit and ice cider ketchup<\/h2>\n

                                  INGREDIENTS\u00a0<\/strong><\/h3>\n
                                    \n
                                  • 1 apple<\/li>\n
                                  • 1 pear<\/li>\n
                                  • \u00bd onion<\/li>\n
                                  • 1 tomato<\/li>\n
                                  • 1 tsp. ginger<\/li>\n
                                  • \u00bc cup dried cranberries<\/li>\n
                                  • \u00bd cup fall strawberries<\/li>\n
                                  • \u00bc cup dried blueberries<\/li>\n
                                  • 1 tsp. butter<\/li>\n
                                  • 3 tsp. white or brown sugar<\/li>\n
                                  • 1 ounce Rosemont \u201cLa Pomme\u201d apple brandy (or other alcohol for flamb\u00e9ing)<\/li>\n
                                  • 1\/3 cup ice cider or apple juice<\/li>\n
                                  • 1 tsp. pickling spice<\/li>\n<\/ul>\n

                                    DIRECTIONS<\/strong><\/h3>\n
                                      \n
                                    • Melt the butter in a saucepan.<\/li>\n<\/ul>\n

                                       <\/p>\n

                                        \n
                                      • Add the apple, pear, tomato, onion, ginger, cranberries and blueberries and saut\u00e9.<\/li>\n<\/ul>\n

                                         <\/p>\n

                                          \n
                                        • Deglaze with the apple brandy.<\/li>\n<\/ul>\n

                                           <\/p>\n

                                            \n
                                          • Add the sugar and cider.<\/li>\n<\/ul>\n

                                             <\/p>\n

                                              \n
                                            • Place the pickling spice in a tea infuser, disposable tea bag or cheesecloth and add to the saucepan.<\/li>\n<\/ul>\n

                                               <\/p>\n

                                                \n
                                              • Cook for 10 minutes and add the strawberries.<\/li>\n<\/ul>\n

                                                 <\/p>\n

                                                  \n
                                                • Cook for 5 minutes and remove from the heat. Taste.<\/li>\n<\/ul>\n

                                                   <\/p>\n

                                                    \n
                                                  • Let rest and remove the spices.<\/li>\n<\/ul>\n

                                                     <\/p>\n

                                                      \n
                                                    • Serve cold or hot, as an accompaniment to any red meat.<\/li>\n<\/ul>\n

                                                       <\/p>\n

                                                      Maurice Chartrand, Food service manager at Le Groupe Maurice<\/p>\n

                                                       <\/p>\n