Photo by Scott Suchman

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8 servings

  • 3 pounds venison shoulder,
  • cleaned and cubed
  • Salt and freshly ground black pepper
  • Oil for searing meat
  • 6 celery stalks, large diced
  • 6 carrots, large diced
  • 3 onions, large diced
  • 6 cloves garlic, roughly chopped
  • ½ bottle good red wine
  • ½ bunch thyme
  • ¼ bunch rosemary
  • 3 bay leaves
  • 3 quarts demi-glace
  • Garnish
  • 3 parsnips, peeled and diced
  • 3 carrots, peeled and diced
  • 1 cup cipollini onion, quartered
  • 1 tablespoon thyme, chopped
  • 1 teaspoon rosemary, chopped
  1. Preheat oven to 285 degrees.
  2. Season venison pieces with salt and black pepper. Heat oil in a pan set over high heat and sear in small batches.
  3. In a braising pan, sweat the stew vegetables. Add red wine and reduce by half. Add seared venison, demi-glace, and the herbs (tied in a sachet). Bring to a simmer, cover, and transfer to the oven. Cook until meat is fork tender, about 2 hours. Allow the stew to cool completely in the liquid overnight.
  4. The next day, gently heat the stew just enough to melt the liquid. Strain through a large-holed china cap or colander. Remove vegetables and herbs and discard, keeping the venison.
  5. Strain liquid through a fine-mesh sieve into a braising pan and reduce over medium heat to a sauce consistency, skimming often.
  6. Cook parsnips and carrots for garnish in a separate pan.
  7. When sauce is reduced, add parsnips, carrots, remaining garnish ingredients, and meat and heat thoroughly. Serve with plenty of crusty bread.
  • from Executive Chef Cathal Armstrong of Restaurant Eve in Alexandra, VA

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