Venison Parmentier

Parmentier de Chevreuil

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.


  • 2 pounds (800 grams) venison/deer
  • 3 carrots, chopped
  • 2 leeks, chopped
  • 3 turnips, chopped
  • 4 tablespoons vegetable oil
  • cups (300 grams) wild mushrooms (black trumpet or chanterelles work great)
  • ¾ cup (100 grams) all purpose flour
  • ¾ cup (180 mL) port wine
  • cups (840 mL) veal (or beef) stock
  • 1 sprig of fresh rosemary
  • 2 dried bay leaves
  • pound (600 grams) sweet potatoes, peeled
  • 1 pound (400 grams) Yukon Gold potatoes, peeled
  • ¼ cup (50 grams) + 2 tablespoons salted butter
  • 3 egg yolks
  • ¼ cup (30 grams) grated Gruyère (optional)



Preheat oven to 400°F (200°C). Cut the meat into 1 inch (3 cm) squares. Place on a large plate and season with salt and pepper. Chop the carrots, leeks, and turnips into pieces that are about the same size as the meat. Heat vegetable oil in a deep pan until very hot and add the meat in batches, searing it on all sides until golden brown. Set aside. Lower heat to medium-high and cook the carrots, leeks, and turnips until they brighten, about 3–5 minutes. Add mushrooms and cook for about a minute, stirring frequently. Add the meat and flour and stir together while cooking for about 2 minutes, until the flour turns light brown. With a spoon, scrape anything that has stuck to the bottom of the pan. Add port and quickly bring to a boil while stirring. Add the stock, rosemary, and bay leaves and simmer, uncovered, for about an hour and a half on medium-low heat, until the meat is tender and the sauce has thickened.

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 ¼ cup (50 grams) salted butter as you go. Let cool to room temperature. Once cool, stir in egg yolks one by one until fully combined.

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 2 tablespoons salted butter, cut into small squares. If adding cheese, top with grated Gruyère. Place in oven and cook for 30 minutes, or until the mash is golden brown. Serve immediately.