Jul 09 2026
Restaurants›Canoe›Cerf De Boileau Venison Recipe

Cerf De Boileau Venison Recipe

Inspired by Canoe
Time1h 30m
Serves4

Swiss chard, Jerusalem artichoke soubric, dehydrated grapes + ice wine jus.

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Ingredients

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Venison

Swiss Chard

Jerusalem Artichoke Soubric

Dehydrated Grapes

Ice Wine Jus

Method

Venison Preparation

  1. 1

    Sear the Venison

    Heat olive oil in a skillet over medium-high heat. Season the venison steaks with salt and black pepper. Sear the steaks for 3-4 minutes on each side or until desired doneness. Remove from skillet and let rest.

Swiss Chard

  1. 2

    Sauté Swiss Chard

    In the same skillet, add butter and minced garlic. Sauté for 1 minute, then add Swiss chard leaves. Cook until wilted, about 3-4 minutes. Season with salt and pepper.

Jerusalem Artichoke Soubric

  1. 3

    Prepare the Soubric

    Boil diced Jerusalem artichokes until tender, about 15 minutes. Drain and blend with heavy cream, salt, and pepper until smooth. Keep warm.

Dehydrated Grapes

  1. 4

    Dehydrate the Grapes

    Preheat the oven to 200°F (93°C). Place fresh grapes on a baking sheet and dry in the oven for 4-5 hours until shriveled and dehydrated. Let cool before using.

Ice Wine Jus

  1. 5

    Make the Jus

    In a saucepan, melt butter and sauté shallots until translucent. Add ice wine and reduce by half. Add beef stock and simmer until thickened, about 10 minutes. Strain and set aside.

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