This recipe was just what a crew of hungry harvesters needed after a long day in the vines during the vendanges. Private chef Yann Le Pollotec prepared this dish using meat from a deer that was hunted and cured on the grounds. Yann brought together the best of locally sourced ingredients and typical French cuisine to make a meal that our team savored while squeezed around Noëlla’s dinner table. Another unforgettable harvest experience to add to the list.
Preheat oven to 400°F (200°C). Cut the meat into
In the meantime, cook the sweet potatoes and Yukon Gold potatoes in a pot of boiling salted water, until they can be easily pierced with a knife. Once fully cooked, drain potatoes well and mash them until smooth, adding
Cook your meat until tender, then transfer the stew to a large pan and cover it evenly with a layer of the mashed potatoes. Cover the potato layer with
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