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A Poivrade Sauce is a classic French sauce used on game meats which is characterized by the inclusion of both Red Currants and Pepper, while many variations exists. Venison shoulder, just like other animals, is a tough cut that requires hours of cooking to break down the connective tissue, which in turn, provides better flavor. We will be cooking the Venison shoulder Sous Vide,, which will only require reheating along with the stew. We will be including Black Conical Morel Mushrooms just came into season, while Red Currants provide a mild sour balance to the gameness of the venison. The Venison Shoulder Stew will be served over mashed turnips, which will be mixed with Yukon Gold Potatoes for consistency.
A note on Venison. While technically a game meat, Venison in the U.S. are somewhat domesticated as food regulations do not allow the sale of hunted meat. As such, Deer are raised on farms and ranches and are better described as “semi-domestic.” The increase in popularity of Venison, and other game meats such as Bison and Antelope, is due to its distinctive flavor, higher nutritional value, and its leanness as compared to beef. In fact, a six-ounce serving of Venison has 52 grams of protein as compared to 46 grams for beef, but only 6 grams of fat compared to 30 grams (although it does have about 20% more cholesterol). However, due to its leanness, Venison is prone to dryness, which is why the shoulder with its high connective tissue is our cut of choice.
Why is it called Venison? Venison comes from the Latin word “Venari,” which means “to hunt.” According to Harold McGee in On Cooking and Food, the word changed during the Middle Ages to mean, “to desire, to strive for,” and provided the derivations of “venerate, Venus and Venom (....original referred to love potions...ooh la la!). The word originally referred to all Ruminants, which are even-toed contemplative mammals that are both prone to meditation and chew their own cud. What the?!!...okay, okay….basically wild animals that eat grass...and people that think a lot….The term, once used for cows and sheep, now is reserved solely for Deer and Antelope.
Time to Cook: 30 min.
Cook by Day: Monday
Items included (serves 2)
Sous Vide Venison Shoulder
Pork Belly (optional)
Red Currant Jelly
*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish
Meal Contains (including add-ons): We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.
Add-on Checkout Items
Sous Vide Venison Shoulder
Extra Morel Mushrooms