Venison Chop with Pan—Roasted Butternut Squash and Braised Shallots

Name: Venison Chop with Pan—Roasted Butternut Squash and Braised Shallots
Yield: Makes 6 Servings
Cuisine: French
Ingredients: 6 sprigs chervil; 6 sprigs thyme; 2 tablespoons olive oil; 2 large (2 ounces each) shallots, unpeeled; ¼ cup Beurre Monté; Six 3-ounce venison chops (see Sources), cut 1¼ inches thick, bones frenched; 2 teaspoons Brunoise; 1 tablespoon Tomato Diamonds; Canola oil; 1 butternut squash (with a neck at least 4 inches long); Kosher salt and freshly ground black pepper; ¾ cup “Quick” Venison Sauce; 6 small pieces crisp cooked bacon; 3 cups Chicken Stock or water

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

Europe
France
Main course
Mediterranean
Gluten-free
Autumn
Winter

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