Recipe: Venison Pot

A seasonal recipe that allows you to cook and improve the “low cuts” of venison, the ones that very often end up in terrine. It can be made 24 or 48 hours in advance and remember, the warmer it is, the better it tastes!!!


For 6 people

2kg venison (see chart below for recommended cuts, ideally distribute roughly equal weight to each cut)

2 or 3 ossicles

6 small leeks

6 small turnips

6 young carrots

2 stalks of celery

1 onion, chopped with 2 cloves

1 clove of garlic

1 tablespoon of black pepper

2 tablespoons of coarse salt

1 bay leaf

1 sprig of thyme

1 bunch parsley

For vegetables, nothing is frozen, you can add potatoes, with firm flesh, some lettuce and cabbage


Put the meat in a large pot, cover with water (ideally 3 liters of water per kilogram of meat), add salt, pepper, peeled garlic, onion and cloves and herbs. Cover up.

Start cooking on low heat until it boils, then adjust the heat so that the water is simmering throughout the cooking time. Degrease regularly. Leave to cook for 1 hour and 30 minutes.

During this time, peel the turnips and carrots, thin the celery stalks, cut them into slices.

Clean the leeks, leaving some green, and string them into small strings.

Wrap the bone marrow separately in cheesecloth (optional).

Add vegetables and marrow bones.

Leave to cook for 1 hour

As for the potatoes, they should be cooked separately in a little broth so that the broth does not become cloudy.

To serve, remove the garlic, onion and herbs.

Drain the meat and vegetables and serve immediately.

Accompany with a glass of coarse salt, pickles and mustard.

Prepare small slices of toasted baguette to flavor the bone marrow.

Strain the broth through a fine strainer, refrigerate to skim easily, and serve the same day, as meat broths cannot be stored except by freezing.

Tips and Tricks :

At least three cuts of different nature, texture and flavor are essential: one lean meat (paleron, flank or cheek), another gelatinous (thigh, flank steak, heel) and moderately fatty (tenderloin, flank, rib). ).

For the marrow bones, the challenge is not to lose the marrow in the broth so that it can be spread on toast. To do this, you can wrap the bone in gauze.

Leave a Comment

Your email address will not be published. Required fields are marked *