Free in-store delivery with purchases of $75+ in an estimated 3 to 5 business days.

    For all the information on the ongoing negotiation and which stores are open today, please visit this page

For our business customers, please visit this page

   Technical issue: All features of the Inspire program are temporarily unavailable. 

The Charter of the French language and its regulations govern the consultation of English language content.

Venison stew in red wine
Venison stew in red wine

Venison stew in red wine

Preparation 30 min
Cooking time 2 h 30 min
Servings 6 to 8

Ingredients

  • 1.5 kg (3 lb) stewing venison or deer, cubed
  • Fresh ground salt and pepper
  • 60 ml (1/4 cup) vegetable oil
  • 15 ml (1 tbsp) butter
  • 250 ml (1 cup) all-purpose flour
  • 300 ml (1 1/4 cup) demi-glace sauce or 600 ml (1 1/2 cup) veal stock reduced by half
  • 375 ml (1 1/2 cup) smoked pork breast, cut into lardons
  • 750 ml (3 cups) Paris mushrooms, cut in quarters
  • 12 small white onions (pearl onions) peeled
  • 15 ml (1 tbsp) fresh parsley, chopped


Marinade:

  • 750 ml (3 cups) red wine (preferably Burgundy)
  • 250 ml (1 cup) carrots finely diced
  • 250 ml (1 cup) celery finely diced
  • 3 medium onions finely diced
  • 4 garlic cloves, peeled and halved
  • 6 fresh thyme sprigs or 5 ml (1 tsp) dried thyme
  • 2 big bay leaves
  • 10 ml (2 tsp) black peppercorn

Preparation

  1. In a non-corrosive bowl, combine all marinade ingredients. Add the cubed venison. Mix well. Cover and refrigerate 24 hours. Mix 3 to 4 times.
  2. Remove the venison cubes, making sure no residue from the marinade remains on the meat. Drain. Set aside.
  3. Pour the marinade through a strainer while making sure to keep the liquid. Discard the rest of the marinade ingredients.
  4. Season venison cubes. In a pan, heat (3 tbsp) of the oil and the butter over medium-high heat. Flour the venison cubes and gently brown a small quantity. Once all browned, transfer to a casserole.
  5. Add strained marinade and demi-glace sauce to casserole. Season, cover and start cooking over medium heat. Cook about 2h30 minutes or until meat is tender.
  6. In a pan, heat the rest of the oil over medium heat and brown the lardons. Reserve once well browned. In the same pan over high heat, sauté mushrooms and pearl onions using lardon fat until nicely browned. Strain mushrooms and onions and set aside with lardons.
  7. About 30 minutes before cooking is done, add mixture and continue cooking.
  8. Serve over tagliatelle or Pilaf rice. Garnish with chopped parsley.
Availability in stores