Venison provides high-quality protein, has a lower saturated fat content than other red meats, and is an excellent source of heme iron. Pumpkins and tubers occupy a prominent place in traditional Canadian cuisine, due in part to their ease of storage and their resistance to cold climates. Pumpkin, one of the so-called “three sisters” (corn, beans and squash), has large, broad leaves that act as mulch by repairing the soil, preventing water evaporation and keeping out weeds.
Ingredients for 4 portions
- Olive oil q.b.
- Venison (can be substituted with beef, pork or lamb), cut into 2-cm cubes - 1 onion, diced 1 cm - 250 g carrots, cut into 1.5-cm cubes or triangles or diagonally 500 g
- Red wine (can be replaced with tomato juice or cranberry juice) 100 ml
- Tomato concentrate 15 g
- Low-sodium beef broth 1,5 l
- Bay leaves 3
- Butternut squash, peeled, cut into cubes or wedges 200 g
- Parsnips, peeled and cut into pieces 175 g
- Celery, cut into pieces 150 g
- Mini potatoes, cut in half 300 g
- White turnips, peeled, cut into wedges, blanched and cooled 175 g
- Sea salt At will
- Freshly ground pepper At will
- Thyme sprigs 9
- Stems of smooth-leaf parsley 4
Preparation
In a large saucepan or Dutch oven, heat oil over medium-high heat and brown the venison several times, adding more oil if necessary. Don’t put too many pieces at once. Remove the meat and set it aside.
Add onions and sauté until lightly browned. Add the carrots and sauté them for another 2 minutes.
Add the tomato paste and continue cooking, letting it stick a little to the bottom of the saucepan. Pour in the wine to deglaze the bottom, scraping well to dislodge all the concentrate, then add the beef stock, bay leaves and thyme bunch. Bring to a boil, then lower the heat and let it simmer.
Return the browned venison pieces to the saucepan and reduce the flame to low. Simmer for 30 minutes, then add celery.
After another hour, put in the potatoes and parsnips as well; continue cooking for 15 minutes, then add the squash.
To finish, add the blanched turnips and chopped herbs. Taste and adjust the seasoning.
To let the liquid reduce and make a fuller-bodied sauce, remove the lid after the first 30 minutes.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.