Lamb and venison champvallon

  • Preparation 45 min
  • Cooking 1 h 30 min
  • Servings 4 to 6
  • Freezing Absolutely

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Beer Champvallon

  • 6 tbsp (90 ml) olive oil (approx.)
  • 2 red onions, thinly sliced
  • 1 lb (450 g) venison shoulder, cubed
  • 1 lb (450 g) lamb shoulder, cubed
  • ½ tsp (2.5 ml) ground cumin
  • 1 ½ cups (375 ml) strong amber beer (or beef broth)
  • Butter (to grease the dish) + 2 tbsp (30 ml) cut into cubes
  • 3 large Russet potatoes, peeled and sliced ¼ inch (4 mm) thick
  • 3 cloves garlic, finely chopped
  • 1 tbsp (15 ml) fresh rosemary, finely chopped
  • 1 tbsp (15 ml) fresh thyme, finely chopped
  • 1 to 2 cups (250 to 500 ml) beef broth
  • Salt and freshly ground pepper

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Preparation

  • Preheat the oven to 400°F (200°C).
  • In a large skillet over medium-low heat, pour about 5 tbsp (75 ml) of olive oil and add the onions. Season with salt and pepper, then let them slowly caramelize for 10 to 12 minutes, stirring frequently (they should soften but not brown. Lower the heat if needed). Remove from the heat and set aside.
  • Meanwhile, in a large skillet over high heat, add 1 tbsp (15 ml) of olive oil and sear the venison and lamb cubes in small batches for 2 to 3 minutes on each side until nicely browned. Season with salt and pepper. Transfer the meat to a bowl, add the cumin, and toss well. Set aside.
  • Return the empty skillet to the heat, deglaze with the beer, and scrape up all the browned bits from the bottom to capture the flavor. Remove from the heat and set aside.
  • Butter a large 9-inch (23 cm) round baking dish and arrange half of the potato slices in an overlapping pattern to cover the bottom. Spread half the meat over the potatoes and add half of the caramelized onions. Layer the remaining meat, garlic, rosemary, thyme, and onions, then pour in the beer. Cover with the remaining potatoes (again in an overlapping pattern), pressing down to compact everything.
  • Pour in enough beef broth so the liquid just reaches the top layer of potatoes. Season generously with salt and pepper. Scatter the butter cubes over the surface, cover the dish, and place it on a baking sheet.
  • Bake for 1 hour. Remove the cover and continue baking for another 30 minutes to brown the potatoes nicely. Let rest for 10 minutes before serving.