Guinness Braised Venison Bottom Round with Colcannon, Frizzled Leeks and Caraway Seed Carrot Puree

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May the “Luck of the Irish” be with you as you create this St. Patrick’s Day inspired dish using Guinness and venison.  Pour some Guinness in the braising liquid and save some for your glass. Slainte!!! IMG_2790
 

Guinness Braised Venison Bottom Round with Colcannon, Frizzled Leeks and Caraway Seed Carrot Puree
Serves 4
A great Irish inspired dish using Guinness and venison as a substitute for beef or lamb.
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Prep Time
2 hr
Cook Time
5 hr
Total Time
7 hr
Prep Time
2 hr
Cook Time
5 hr
Total Time
7 hr
For the Guinness Braised Venison
  1. 3 pound Venison Bottom Round (substitute, bottom butt, shoulder, or shanks)
  2. 2-12 ounce Bottles Guinness Beer
  3. 1 Large Onion, roughly chopped
  4. 2 Carrots, roughly chopped
  5. 2 Celery Stalks, roughly chopped
  6. 1 Leek (white and light green parts, only)
  7. 3 cups Beef or Venison Stock
  8. 2 tbs. Tomato Paste
  9. 1 tbs. Black Peppercorns
  10. 3 Sprigs Fresh Thyme
  11. 2 Bay Leaves
  12. 1 tsp. Caraway Seed
  13. 3 tbs. AP Flour
For the Carrot Puree
  1. 3 large Carrots, cleaned and peeled, then chopped
  2. 1 tbs. Caraway Seed (or anise seed)
  3. 1/2 cup Chicken Stock or Vegetable Stock, warmed
  4. 3 tbs. Butter
  5. Kosher Salt and Pepper
For the Colcannon
  1. 3 medium Russet Potatoes, peeled and cubed
  2. 3/4 Stick of Butter (6 tbs.)
  3. 3/4 cup Heavy Cream
  4. 3 Garlic Cloves, minced
  5. 6 strips of Bacon
  6. 4 Kale Stocks
  7. 1 Leek, White and Light Green Parts, cleaned and small chopped
  8. 2 tbs. Water
  9. Kosher Salt and Pepper
For the Frizzled Leeks
  1. 2 Leeks
  2. 3 cups Canola Oil
  3. Kosher Salt
  4. Pepper
Instructions
  1. *The venison can be made 1-2 days ahead and gently re-heated on top of the stove over low heat and the carrot puree can be made 1 day ahead and re-heated in the microwave for 2 minutes over low power
For the Venison
  1. Bring the venison to room temperature 1 hour before cooking
  2. Pre-heat the oven to 300 degrees
  3. Season the meat with salt and pepper
  4. Coat with flour and shake off the excess
  5. Roughly chop the onion, carrots, celery, and leeks and set aside
  6. Mince the garlic and set aside
  7. Coat a large saute pan with oil and heat to medium-high
  8. Add the venison and brown on both sides, then remove to a large casserole dish, roaster, or dutch oven
  9. Add the chopped vegetables and sauté until caramelized, about 5 minutes
  10. Then add the minced garlic and sauté 1 minute
  11. Pour the Guinness over the vegetables and heat for 2 minutes
  12. Pour the vegetables, Guinness and remaining stock, tomato paste, spices and herbs over the venison
  13. Cover and place in the oven and braise for about 3-4 hours
  14. Check at 3 hours and return to the oven until the meat is tender
  15. Once the venison is tender when pierced with a fork, remove the venison
  16. Strain out all the vegetables/spices and discard **reserve the sauce
  17. Pour the sauce over the venison and serve with side dishes or refrigerate overnight
For the Carrot Puree
  1. Peel and chop carrots and boil in lightly salted water until very tender
  2. Drain and add the carrots into a blender
  3. Add chicken stock, butter and caraway seed to the blender
  4. Carefully puree the carrots in a blender over low speed then turn to high (*** Use caution when blending hot foods since hot foods expand, start out on low speed first)
  5. Serve with venison or refrigerate overnight and gently re-heat just before serving
For the Colcannon
  1. Add cream, butter, and garlic in a small pot and heat over low heat while the potatoes are prepared
  2. Peel and cube potatoes, and bring to a boil in salted water
  3. Boil potatoes until fork tender
  4. Drain potatoes and add the butter/cream/garlic
  5. Mash the potatoes
  6. Add the sautéed kale, leeks and bacon lardons
  7. Top with frizzled leeks
  8. Serve with venison
For the Sautéed Kale and Leek
  1. Cut bacon into lardons (1 inch pieces) and brown over medium heat until crispy, and remove bacon to a plate
  2. Pour out most of the bacon fat and reserve fat for another use
  3. Strip kale from the stalk (discard the stalks) and chop the kale into medium pieces and set aside
  4. Clean and chop white and light green parts of 1 leek and add to kale
  5. Add the chopped kale and leek to the bacon drippings and sauté 2 minutes over medium-high heat
  6. Add the water and sauté until water is evaporated, about 1 minute
  7. Season with salt and pepper
  8. Add the sautéed kale, leek and bacon bits to the potato puree
For the Frizzled Leeks
  1. Remove the dark green part of the leeks and discard
  2. Clean and julienne cut the leeks white and light green parts
  3. Heat the oil in a deep fryer or pot to 350 degrees
  4. Carefully add the julienne cut leeks to the oil and fry until lightly browned, about 30 seconds
  5. Remove the leeks with a slotted metal spoon and season with sea salt and pepper
  6. Serve over top the colcannon and serve immediately
Notes
  1. The Venison, carrot puree and colcannon can be made the day ahead and re-heated.
  2. The frizzled leeks should be made last minute and served immediately with the potatoes.
  3. To plate the dish: Think of a round plate as a clock.
  4. With a ring mould, at "10 o'clock" add a few tablespoons of the colcannon and press down lightly to pack the potatoes into the mould to shape the colcannon
  5. Lift the ring mold away from the colcannon
  6. Top the colcannon with the frizzled leeks
  7. For the venison, cut a piece of venison into a 3" piece and coat with some sauce, add to the side of the plate at "2 o'clock"
  8. For the carrot puree, use a soup spoon for the carrot puree and place a medium sized dollop at "6 o'clock" Use the tip of the spoon and drag the puree toward the venison and lift the spoon at the end
  9. Serve immediatley
He Hunts She Cooks http://hehuntsshecooks.com/