Wine Braised Venison Shoulder with Dauphine Potatoes, Roasted Carrots & English PEas
Makes 4-6 Servings
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WINE PAIRING | |
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Domaine Drouhin Oregon pinot noir |
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A robust red wine sauce beautifully complements the rich flavor of venison, slow cooked to amazing tenderness. Carrots and peas add color to the plate, while the deep-fried Dauphine potatoes are pure decadence. Made from a dough that blends buttery mashed potatoes with choux pastry, Dauphine potatoes date to the 1800s. They are often shaped into rounds or quenelles, but we cut them into square shapes for a more modern look. The ultimate tater tot, these crisp potato puffs are perfect for soaking up that sumptuous sauce.
INGREDIENTS
- For the braise:
- 3lbs Venison Boneless Shoulder
- Kosher salt & freshly ground black pepper, to taste
- Canola or olive oil
- 4 cups red wine (such as pinot noir)
- 8 cups beef stock
- 1 cup veal demi-glace
- 1/4 cup red wine vinegar
- For the potatoes:
- 1lb russet potatoes, peeled and cut into 3/4-inch cubes
- 2 quarts cold water
- 1 1/2 tsp kosher salt, plus more to taste
- 2 tbsp unsalted butter, melted
- Black pepper
- 1 recipe choux pastry (ingredients below)
- Canola oil, for frying
- Flake salt, such as Maldon, for finishing
- For the choux pastry:
- 1/2 cup milk
- 1/2 cup water
- 3 tbsp butter
- 1/4 tsp kosher salt
- 1/2 cup flour
- 2 large eggs
- For the vegetables:
- 1lb carrots
- 1 tbsp olive oil
- 2 cups English peas
- 1 tbsp butter
- Kosher salt & freshly ground black pepper
DIRECTIONS
- Prepare the braise:
1
Two days before you plan to serve the dish, remove any silverskin and sinew from the venison shoulder and cut the meat into 2-inch pieces. Season with salt and pepper and allow to cure in the refrigerator overnight.
2
In a large braising pot, add 2 tablespoons of oil and heat till smoking. Add meat and sear each piece on all sides till golden brown. Remove the seared meat to a plate. Add red wine to the pot and bring to a boil, stirring to release any solids clinging to the pot. Reduce the wine by half. Add the beef broth, veal demi-glace, and vinegar. Bring to a boil then reduce the temperature to a low simmer. Cook covered for 2 hours, or until the meat can be pierced easily with a fork. Cool and chill overnight in the braising liquid.
- Prepare the dauphine potatoes:
3
Put potatoes and salt in cold water and cook in a pot over medium high heat.
4
In a separate pot, make the choux pastry. Heat the milk, water, butter, and salt until it comes to a simmer. Slowly stir in flour and cook over low heat, mixing continuously, for 3 minutes. Transfer the flour mixture to an upright mixer and mix on medium. Incorporate the eggs one at a time, mixing for an additional 2 minutes each.
5
Once the potatoes are tender, drain them and use a potato ricer to smash the potatoes into a mixing bowl. Stir in the melted butter. Add black pepper to taste. Add the potato mixture to the choux pastry dough in mixer bowl and mix until fully incorporated, being sure to scrape down the sides.
6
Press the potato dough into a 6 or 8-inch square baking pan lined with parchment paper. Cover with plastic wrap, pressing it onto the surface of the dough, and freeze overnight.
- When ready to cook:
7
Remove the tray of potato dough from the freezer and let it sit at room temperature for one hour to temper the dough.
8
Trim and scrape the carrots. Leave them whole if they are roughly the same size. If some are larger than others, slice them in half vertically, or cut them horizontally into similar length pieces, so all the carrots cook evenly. Toss the carrots with about 1 tablespoon of olive oil, season with salt, and arrange them well-spaced on a sheet pan. Roast at 425°F until just tender, about 20-30 minutes depending on their size. (Carrots can be served hot or at room temperature.)
9
Put the peas in boiling water just until they turn bright green, about 45 seconds. Strain and immediately dump them into ice water to shock them. This stops the cooking process and fixes their color. Set them aside.
10
Remove the meat from the braising liquid. Bring the liquid to a boil and cook until it reduces to a sauce-like consistency, about 20-30 minutes. Lower the heat and add meat back to the pot. Stir to glaze and allow the meat to heat through. Keep warm while you fry the potatoes.
11
Cut the potato dough into cubes or rectangles. In a large pot, pour canola oil several inches deep. Heat to 325°F. Slowly lower the dough pieces into the hot oil. Cook until they are golden brown and floating. Remove to a plate lined with paper towels. Season with flake salt.
12
Just before serving, melt butter in a skillet, add the peas and stir to coat and warm them through. Arrange the meat, potatoes, carrots, and peas on individual plates. Drizzle with sauce and serve.