1. Cerf de Boileau tenderloin draped With l’Hercule de Charlevoix
2. Roasted rack of venison and shallots with dried-cranberry gravy
3. Venison stew
4. Roasted liver of Cerf de Boileau with brandy ice cider sauce
5. Ragout of venison with Hunter sauce
6. Roasted venison shoulder rack with rhubarb preserves
7. Venison Bulgogi

1. Cerf de Boileau tenderloin draped with l’Hercule de Charlevoix

Yield: Serves four


  • 4 medallions of Cerf de Boileau filet, 30 to 40 g (1 to 2 oz) each
  • 15 ml (1 tbsp) vegetable oil
  • 80 ml (3 oz) whole milk
  • 10 g (½ oz) gelatine
  • 30 ml (3 tbsp) water
  • 100 g (4 oz) l’Hercule de Charlevoix cheese
  • 25 g (1 oz) unsalted butter
  • 40 g (1 ½ oz) black chanterelles (mushrooms)
  • ½ garlic clove, crushed
  • 120 ml (4 oz) Californian Zinfandel (red wine)
  • 10 g (1 tbsp) buckwheat honey
  • salt and pepper



Tie up the four venison medallions and season each one with salt and pepper. Fry in a skillet with a dash of hot oil. Ideally, the venison should be served rare.

Put the warm milk, the gelatin softened in 30 ml (2 tbsp) of water, the melted cheese and the water in a baking dish 5 cm (2 inches) deep. Use a hand mixer to blend, taking care not to make any bubbles.

Bake at low heat (without ventilation) until a skin forms on the surface. Remove from the oven. Once it has set, remove the skin and use scissors to carefully cut it into four servings of 25 g (1 oz) each. Set aside.

Heat the unsalted butter in a skillet with a thick bottom and fry the black chanterelles. Add the crushed garlic clove, 40 g (1 ½ oz) of Zinfandel and 10 ml (2 tsp) of honey. Let simmer until the mixture is fairly dry.

In a skillet, reduce three-quarters of the 80 ml (3 oz) of remaining wine until a caramel-like texture is obtained. Serve the medallions hot with a warm piece of cheese skin on top. Garnish with the mushroom mixture and Zinfandel caramel and season with freshly ground pepper.

see recipe on “”

2. Roasted rack of venison and shallots with dried-cranberry gravy

Gourmet | December 1993

Venison is best served rare to medium, as it is a very lean meat that toughens and develops a strong flavor if overcooked. The following recipe may also be made with a 2 ½-pound beef fillet.

Yield: Serves six


  • an 8 to 11 rib (3 to 4 lb) rack of venison, halved to form two 4 to 6 rib racks and any tough membranes trimmed
  • 2 lbs shallots, trimmed and peeled
  • 2 tbsp vegetable oil plus additional for rubbing the venison
  • ½ cup beef broth
  • ½ cup red wine
  • ½ cup water
  • 1 tbsp juniper berries (available in the spice section of supermarkets), crushed lightly
  • 2 tsp cornstarch dissolved in 2 tbsp water
  • 1/3 cup dried cranberries (available at specialty foods shops)
  • 1 tbsp balsamic vinegar



Preheat the oven to 425°F. In a roasting pan large enough to hold the venison racks without crowding them, toss the shallots with 2 tablespoons of the oil and salt and pepper to taste and roast them in the middle of the oven, stirring occasionally, for 25 to 30 minutes or until they are golden. Pat the venison dry, season it with salt and pepper and rub it generously with the additional oil. Heat a large heavy skillet over high heat until it is hot and in it sear the venison on all sides. Push the shallots to the sides of the roasting pan, stand the venison racks in the middle of the pan, allowing the bones to rest together and roast the mixture in the middle of the oven for 23 minutes or until a meat thermometer registers 125°F (for rare meat). Transfer the racks with shallots to a platter and let stand, covered loosely with foil, for 15 minutes. To the roasting pan add the broth, the wine, the water and the juniper berries. Simmer the mixture, scraping up the brown bits for 5 minutes. Strain the mixture through a fine sieve set over a small saucepan, whisk the cornstarch mixture, and add it to the saucepan with the cranberries, the vinegar, and salt and pepper to taste. Simmer the gravy, whisking for 5 minutes. Cut the venison into individual chops and serve it with the shallots and the gravy.

3. Venison stew © Condé Nast Digital, Inc. All rights reserved.
by Elma W. Bagg, Susan Bagg Todd and Robert Ely Bagg
Cooking without a Grain of Salt

Yield: Serves eight to ten


  • 2 lbs venison stew meat
  • 1 tsp pepper
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tbsp flour
  • 2 tbsp cooking oil
  • 2 large cloves garlic, crushed
  • 3 large onions, coarsely chopped
  • 2 medium carrots, sliced
  • 1 bay leaf
  • ½ cup red wine
  • 3 cups low-sodium beef broth
  • 6 potatoes, peeled and sliced
  • 2 tbsp cornstarch



Season stew meat with pepper, oregano and garlic powder. Dust with flour. Heat oil in large casserole. Sauté meat until browned. Add garlic, onions, carrots, bay leaf, wine, and broth. Simmer, covered, for about 1 ½ hours or until venison is tender. Add potatoes and cook another 30 minutes or until potatoes are tender. Mix cornstarch with an equal amount of water. Stir into stew until mixture has thickened.

Source Information

Cooking without a grain of salt: Helpful hints and tasty recipes for creating delicious low-salt meals for your whole family! by Elma W. Bagg, Susan Bagg Todd and Robert Ely Bagg. Copyright © 1964 by Elma Bagg; revised edition copyright © 1998 by Susan Bagg Todd and Robert Ely Bagg. Published by Bantam Books, an imprint of the Random House Publishing Group, a division of Random House, Inc. © Condé Nast Digital, Inc. All rights reserved.

4. Roasted liver of Cerf de Boileau with brandy ice cider sauce

Yield:  Makes eight to ten 4oz servings


  • 1 Cerf de Boileau venison liver
  • ½ tsp Four-Spice mix*
  • ½ cup Brandy Ice Cider (Pomme de glace au Brandy)
  • 1 chopped French shallot
  • 1 ¾ cup Demi-glace
  • 3 tbsp butter
  • salt and pepper to taste



Preheat oven to 220°C (425°F). Truss the liver with twine, giving it the shape of a roast. Place the venison in a roasting pan.  Season with salt, pepper, four-spices* and drizzle with 30 ml (2 tbsp) of ice cider.  Bake for 10 minutes at 220°C (425°F). Reduce heat to 160°C (325°F) and bake for 15 minutes. Remove from roasting pan to heated serving plate and cover with aluminum foil.
Deglaze the roasting pan with the remaining ice cider and flambée. Add the chopped shallot and demi-glace.  Allow to reduce a few minutes. Pour the sauce through a strainer into a sauce pan. Bring the sauce to a boil and whip in the butter. Remove the twine from the roast, slice and serve with sauce.

Presentation suggestion:

Serve with a mixed salad and green vegetables

*Four-Spice Mix


  • 2 tbsp white peppercorns
  • ¼ tsp freshly grated nutmeg
  • ½ tsp (about 12) whole cloves
  • ¼ tsp ground cinnamon
  • ¼ tsp ground ginger



Put all of the ingredients in a spice mill or blender and process until evenly  ground. Store in a cool, dark, dry place.

5. Ragout of venison with Hunter sauce

Yield: Serves six 140 g portions



  • 500 g (1 lb) Ground venison
  • 100 g (½ cup) chopped onion
  • 1 clove garlic
  • 15 g (1 tbsp) butter
  • 50 g (1/3 cup) Semolina (average couscous)
  • 50 ml (1/3 cup) Chicken broth
  • 100 ml (1/3 cup) yoghurt
  • 1 egg
  • 5 ml (1 tsp) salt
  • 5 ml (1 tsp) Garam Masala


  • 1 minced French shallot
  • 100 g (1 cup) mushrooms, cut into quarters
  • 30 ml (2 tbsp) Vegetable oil
  • 100 ml (½ cup) white wine
  • 500 ml (2 cups) drained diced tomatoes
  • 10 ml (2 tsp) Dried herbs
  • 750 ml (3 cups) Demi-glace sauce
  • 5 ml (1 tsp) salt



Lightly brown the onions and garlic in butter then add the flour.

Blend the onion mixture and couscous together well, then add the broth, bring to boil and remove from heat. Once cooled, add the ground venison and all other stewing ingredients. Shape meatballs to approximately the size of a golf ball (35 g) and place on a buttered baking sheet. Bake at 350°F for about 20 minutes.

Sauté shallots and mushrooms in hot oil and add the white wine. Let half the liquid evaporate, then and in the remaining ingredients. Stir mixture till smooth and bring to a boil, adjust seasoning as necessary.

Add meatballs when cooked and let simmer for 10 minutes.

6. Roasted venison shoulder rack with rhubarb preserves

Yield: Serves three 160g portions



  • 500 g (1 lb) Shoulder roast
  • 200 ml (¾ cup) demi-glace sauce


  • ½ tsp cracked black pepper
  • 1 fresh thyme branch
  • ½ cup (125 ml) chopped rhubarb
  • 2 tbsp (30 ml) balsamic vinegar
  • ½ cup (125 ml) Olive oil
  • 5 juniper berries
  • 2 bay leaves


  • 2 rhubarb stocks cut into ½ inch (2 cm) pieces
  • 2 tbsp (30 ml) fresh ginger cut into slivers
  • 3 tbsp (45 ml) sugar
  • 3 tbsp (45 ml) cider vinegar


  • 2 rhubarb stocks cut into 1/2 inch (2 cm) pieces
  • 1 tbsp (15 ml) butter
  • 1 tbsp (15 ml) maple syrup



Ideally, allow venison to marinate for 12 hours. Combine marinade ingredients, turning the meat a few times.
Prepare the rhubarb preserves by heating the ingredients very slowly for 50 or 60 minutes until the texture is that of apple sauce.
Drain the venison and sponge the meat. Remove any rhubarb morsels. Sear the roast on the barbecue or in a pan and then bake for 30 minutes in the oven pre-heated to 350°F. While the meat roasts, heat the demi-glace and mix in the rhubarb preserve.
Just before serving, melt the butter and heat rhubarb chunks in maple syrup. When the syrup has all been absorbed, garnish the roast with rhubarb and maple syrup mixture.
Let the roast stand for 5 minutes before carving.

7. Venison Bulgogi

Yield: Serves 4


  • 1 lb venison shoulder in large slabs
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp sesame salt (no. 107)
  • 4 medium green onions, chopped
  • 3 gloves garlic
  • 1 tsp fresh ginger, finely chopped
  • water or white wine



Cut the venison across the grain into slices as thinly as possible (it is more easily done if the meat is partially frozen). Marinate in the remaining ingredients for 2 hours. Drain the meat and sear on a hot barbecue grill or frying pan.

Recipes: Cerf de Boileau tenderloin draped with l’Hercule de Charlevoix Roasted rack of venison and shallots with dried-cranberry gravyVenison stew Roasted liver of Cerf de Boileau with brandy ice cider sauceRagout of venison with Hunter sauceRoasted venison shoulder rack with rhubarb preservesVenison Bulgogi

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