Are you looking for a delicious French recipe that will impress your guests? Look no further than Epaule de Chevreuil Marmiton! This tender and flavorful venison shoulder is a classic French dish that is sure to satisfy your cravings. Don’t be intimidated by the French name, this recipe is easy to follow and will take your taste buds on a journey to the French countryside.
Ingredients
- 4 lbs venison shoulder
- 2 cups red wine
- 2 cups beef broth
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
Instructions
- Preheat your oven to 350°F.
- In a large Dutch oven, heat the olive oil over medium-high heat. Add the venison shoulder and brown on all sides.
- Remove the venison from the pot and set aside.
- Add the onion, garlic, carrots, and celery to the pot and sauté for 5 minutes or until the vegetables are soft.
- Add the red wine, beef broth, bay leaves, thyme, salt, and pepper to the pot and stir to combine.
- Return the venison to the pot, cover, and transfer to the oven.
- Cook for 3-4 hours or until the meat is tender and falling off the bone.
- Remove the bay leaves and thyme sprigs from the pot and discard.
- Shred the venison with two forks and serve hot.
Nutritional Information
Serving size: 1/4 lb
Calories: 250
Total Fat: 8g
Saturated Fat: 2g
Cholesterol: 80mg
Sodium: 450mg
Total Carbohydrates: 5g
Dietary Fiber: 1g
Sugars: 2g
Protein: 35g
Cooking Time
Prep Time: 20 minutes
Cook Time: 3-4 hours
Total Time: 3 hours 20 minutes
Equipment
- Large Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
Serving Suggestions
Epaule de Chevreuil Marmiton is a hearty and filling dish that is perfect for a cozy dinner party. Serve it with mashed potatoes, roasted root vegetables, or a simple green salad. Don’t forget the crusty bread to soak up all the delicious juices!
Variations and Substitutions
If you don’t have venison on hand, you can substitute beef or lamb shoulder for a similar flavor and texture. You can also add different herbs and spices to the pot, such as rosemary, sage, or cumin, to give the recipe your own unique twist.
Storage
Epaule de Chevreuil Marmiton can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the shredded meat and sauce in a pot over medium heat and cook until heated through.
Tips and Notes
- Be sure to brown the venison on all sides before cooking in the oven to ensure a flavorful crust.
- If the sauce is too thin, you can thicken it by mixing 1 tbsp of cornstarch with 2 tbsp of cold water and adding it to the pot.
- For a richer flavor, you can add 1/2 cup of heavy cream to the pot before serving.
Frequently Asked Questions
What is the best wine to use for Epaule de Chevreuil Marmiton?
Traditionally, a full-bodied red wine such as a Bordeaux or Burgundy is used for this recipe. However, you can also use a Cabernet Sauvignon, Syrah, or Merlot.
Can I use a slow cooker instead of the oven?
Yes, you can transfer the contents of the pot to a slow cooker and cook on low for 6-8 hours or until the meat is tender.
Can I freeze Epaule de Chevreuil Marmiton?
Yes, you can freeze this dish for up to 3 months. To reheat, simply defrost in the refrigerator overnight and then heat in a pot on the stove or in the oven until heated through.
Final Thoughts
Epaule de Chevreuil Marmiton is a classic French recipe that is sure to impress your guests. The tender and flavorful venison shoulder combined with the rich and savory sauce is a match made in heaven. This dish is perfect for a cozy winter dinner party or a special occasion. Don’t be intimidated by the French name, this recipe is easy to follow and will transport you to the French countryside. Bon appétit!