{"id":18268,"date":"2025-09-18T20:10:40","date_gmt":"2025-09-19T00:10:40","guid":{"rendered":"https:\/\/lecoupdegrace.ca\/recipe\/champvallon-a-la-biere-maudite\/"},"modified":"2026-11-13T16:58:16","modified_gmt":"2026-11-13T21:58:16","slug":"beer-champvallon","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/beer-champvallon\/","title":{"rendered":"Lamb and venison champvallon"},"content":{"rendered":"<h3>\ud83e\udd8c <strong>The hearty dish for cold nights<\/strong><\/h3>\n<p>Tender venison and lamb, caramelized onions, a broth that smells like amber beer, and a thick layer of golden overlapping potatoes on top. It&#8217;s a dish for fall, for Christmas, for the holidays, for cold weather, for apr\u00e8s-ski, for treating yourself. You pull it out of the oven, set the dish in the middle of the table and nobody talks anymore. It&#8217;s just downright indulgent.<\/p>\n<h3>\ud83c\udf7a <strong>The beer isn&#8217;t there to taste like beer<\/strong><\/h3>\n<p>It&#8217;s there for its spices, its flavors, the aromas that rise up into the dish. You can make this champvallon with just broth and it works too. The cumin and rosemary do the rest. If you don&#8217;t have venison, use beef, but I really suggest the venison: it&#8217;s delicious. Venison and lamb balance each other well, and neither one dominates.<\/p>\n<h3>\ud83d\udcd6 <strong>Where this recipe comes from<\/strong><\/h3>\n<p>The first time I ate a champvallon was at a restaurant, and it was really, really good. I told myself right away that I needed my own version. It&#8217;s in my first cookbook. As for the name, it&#8217;s told two ways: it&#8217;s tied either to the court of Louis XIV or to a village in Burgundy. I don&#8217;t know which one is true, but it never stopped anyone from eating the potatoes. And if you&#8217;re looking for a cousin, my <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/braised-wild-boar-shanks-with-trois-pistoles-beer-and-maple-syrup\/\" target=\"_blank\">braised wild boar shanks with beer<\/a> are in the same spirit.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83e\udd8c The hearty dish for cold nights Tender venison and lamb, caramelized onions, a broth that smells like amber beer, and a thick layer of golden overlapping potatoes on top. It&#8217;s a dish for fall, for Christmas, for the holidays, for cold weather, for apr\u00e8s-ski, for treating yourself. You pull &hellip;<\/p>\n","protected":false},"featured_media":18260,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"champvallon","_yoast_wpseo_title":"Champvallon Recipe with Lamb and Venison","_yoast_wpseo_metadesc":"Champvallon with venison, lamb, caramelized onions and golden potatoes in a beer broth. 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