Recipe: Venison Daube

  • Updated: November 27, 2013 - 2:00 PM

Venison Daube (French Venison Stew) √

Serves 6.

Note: This recipe must be prepared in advance. Daube is the classic big-game preparation in southern France. It is technically a stew, but a daube is to stew what a bottle of Veuve Clicquot is to that 1.5-liter bottle of chardonnay in Grandma’s refrigerator door. The recipe calls for three different cuts — shanks, chuck (shoulder) and short ribs. I recommend using beef instead of venison for the short ribs, because venison is too lean for this cut. If you don’t like venison, this dish will change your mind. Still, beef can be used for all three cuts. Although marinating overnight is recommended, this dish can be made successfully in one day with a shorter marinating time. Finally, a wine from the south of France is recommended, both for cooking and for accompanying the dish. A Côtes du Rhone will work, as will a Languedoc red. Spend at least $10 to $20 on a bottle for such a special occasion. I used Domaine Balliccioni AOC Faugères 2011, a Languedoc wine sold in several Twin Cities locations. Recipe adapted from Paula Wolfert’s possibly life-changing Daube de Boeuf Provençale in “Mediterranean Cooking.”

• 1/2 c. thickly sliced carrots

• 1/4 c. thickly sliced celery

• 1/4 c. coarsely chopped onion

• 3 tbsp. olive oil

2 tbsp. chopped mixed fresh herbs, such as parsley, thyme, and bay leaf, plus rosemary or savory

• 2 tsp. chopped garlic

• 2 c. dry red wine

• Salt

• 12 black peppercorns

1 lb. venison shank (might be called osso bucco)

1 lb. venison chuck (shoulder), cut into 2-in. chunks or larger

• 1 lb. beef short ribs

• 2 medium onions, thinly sliced

1/2 c. pancetta, cut into 1/4 -inch dice

35 oz. canned tomatoes (such as San Marzano), seeded and chopped

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