- 45 ml (3 tbsp) vegetable oil
- 45 ml (3 tbsp) butter
- 1.2 kg (2 1/2 lb) deer shoulder, cubed
- Salt and freshly ground black pepper
- 5 medium onions, thinly sliced
- 6 medium Yukon Gold potatoes, peeled and cut into 5 mm (1/4 in.) slices
- 2 ml (1/2 tsp) dried thyme
- 2 garlic cloves, minced
- 2 bay leaves
- 800 ml (3 1/4 cups) wild game stock or veal stock
- Preheat the oven to 200°C (400°F).
- In a frying pan, heat 30 ml (2 tbsp) of oil and 15 ml (1 tbsp) of butter over medium-high heat.
- Sear the deer cubes in two or three batches.
- Season with salt and pepper while searing.
- To brown the cubes nicely, do not crowd the pan.
- Place the seared meat in a large dish and set aside.
- In the same pan, heat the rest of the oil and butter over medium heat.
- Caramelize the onions in two batches. Set aside.
- In a 3 L (12 cup) Dutch oven, place half the potatoes in one layer. Season with salt and pepper.
- Add the thyme and half the onions.
- Add the minced garlic and bay leaves.
- Add the deer cubes and the rest of the onions.
- Finish by arranging the remaining potatoes in a ring around the deer and onions. Season with salt and pepper.
- Add the wild game stock and cover.
- Bake the Champvallon in the oven for 30 minutes.
- Reduce the temperature to 180°C (350°F).
- Continue to cook for 1 hour.
- Uncover and turn up the temperature to 200°C (400°F).
- Cook for another 30 minutes or until the potatoes are well browned.