Venison Chop with Pan—Roasted Butternut Squash and Braised Shallots

Preparation info
  • Makes


    • Difficulty


Appears in

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.


Braised Shallots

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


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