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Venison Champvallon


30 minutes


2 hours



Venison Champvallon
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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


  1. Preheat the oven to 200°C (400°F).
  2. In a frying pan, heat 30 ml (2 tbsp.) of oil and 15 ml (1 tbsp.) of butter over medium-high heat.
  3. Sear the deer cubes in two or three batches.
  4. Season with salt and pepper while searing.
  5. To brown the cubes nicely, do not crowd the pan.
  6. Place the seared meat in a large dish and set aside.
  7. In the same pan, heat the rest of the oil and butter over medium heat.
  8. Caramelize the onions in two batches. Set aside.
  9. In a 3 L (12 cup) Dutch oven, place half the potatoes in one layer. Season with salt and pepper.
  10. Add the thyme and half the onions.
  11. Add the minced garlic and bay leaves.
  12. Add the deer cubes and the rest of the onions.
  13. Finish by arranging the remaining potatoes in a ring around the deer and onions. Season with salt and pepper.
  14. Add the wild game stock and cover.
  15. Bake the Champvallon in the oven for 30 minutes.
  16. Reduce the temperature to 180°C (350°F).
  17. Continue to cook for 1 hour.
  18. Uncover and turn up the temperature to 200°C (400°F).
  19. Cook for another 30 minutes or until the potatoes are well browned.
  20. Serve.

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