Au Pied du Cochon- Venison Champvallon

In the December edition of Report on Business Magazine (sorry, you have to be a subscriber to the insider to read the article online) Sasha Chapman interviews Martin Picard of Au Pied du Cochon, one of Montreal’s most interesting restaurants. For instance, Picard created the foie gras poutine. If you are unaware, Poutine is a classic Quebecois delicacy comprised of French fries, cheese curds and gravy. This was created and is served at the best casse-croutes (snack bars) and many decent restaurants in the province. Adding foie gras is extremely unconventional but definitely interesting.

The article presents a recipe called Venison Champvallon (recipe below) which Chapman describes as “a lusty dish inspired by the one that Madame de Champvallon is said to have created for Louis XIV, a man whose monstrous appetite was equaled only by his libido.” He sounds like my type of guy so I’m sure I’ll like the dish.


Venison Champvallon
2 tbsp butter
5 large cooking onions
3 garlic cloves minced
4 thyme sprigs
1 boneless venison shoulder
1 pork shank
5 Yukon gold potatoes
2 cups venison or beef stock
salt and pepper

1. Preheat oven to 450 F
   
2. In a large pot, melt 1 tbsp butter over medium heat. Sauté onions, half the garlic and two sprigs of thyme, seasoning with salt and pepper. Cook onions, stirring until caramelized. Transfer to a plate, reserving butter in pot.
   
3. Cut venison and pork into 1 inch cubes. Brown meat on all sides and add the remaining garlic and thyme. Season with salt and pepper and remove to a bowl. Deglaze the bottom of the pot with 1 cup of water. Reserve the liquid.
   
4. Using a mandoline, slice potatoes thinly. Scatter half the slices across the bottom of a large roasting pan or casserole dish with a tight-fitting lid. Add half the onion mixture, then the meat. Top with remaining onion mixture and potato slices. Pour stock over top and add enough reserved deglazing liquid to cover.
   
5. Roast, covered for 1 hour. Lower heat to 350 F and roast 3 more hours. Have a nap, watch a movie, go cross-country skiing, or cuddle with your loved one for warmth.
   
6. Spread 1 tablespoon butter over potatoes and roast, uncovered until golden.