Venison Chop with Pan—Roasted Butternut Squash and Braised Shallots

Preparation info

  • Makes

    6

    Servings
    • Difficulty

      Easy

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

  • About

I like venison because it’s low in fat and high in protein. You can find high-quality venison year-round, but its association with winter lingers, so we serve it with autumn or winter vegetables and fruits: quinces, squashes, beets. Don’t cook it past medium-rare, because the lean meat dries out quickly.

Ingredients

Braised Shallots

  • 2 large (2 ounces each) shallots, unpeeled
  • 6 sprigs thyme

Method

For the Shallots

Preheat the oven to 350°F.

Place the shallots and thyme sprigs on a square of aluminum foil, drizzle with the olive oil, and enclose in the foil. B