Garden Vegetable Minestra with Braised Cervena Venison, Tarragon Pistou and Garlic Croutons

serves 6

 Metric  Imperial 

By Robbie Lewis

"This delicious venison and vegetable soup is an all year favorite with both my family and guests at Jardiniere. Chock full of vegetables and herbs, it’s light enough to enjoy in the summer, and the rich red meat from the Cervena makes it lusty enough to serve in cooler seasons."

"This delicious venison and vegetable soup is an all year favorite with both my family and guests at Jardiniere. Chock full of vegetables and herbs, it’s light enough to enjoy in the summer, and the rich red meat from the Cervena makes it lusty enough to serve in cooler seasons."

Method

Preheat the oven to 170° C.

Season venison shanks generously with salt and pepper. In heavy, high-sided roasting pan over medium heat, add some olive oil and brown the shanks evenly on all sides. Remove the meat from the pan. Add the garlic, onion, carrots and celery to the pan and lightly sauté. Add the tomatoes, chicken stock and herb sachet. Season to taste and bring mixture to boil. Add venison shanks in a single layer, reduce heat to low simmer and cover with foil. Place in the oven and cook for approximately 2 hours or until very tender.

While the venison is braising, prepare the soup vegetables. In large sauté pan over medium heat, sauté onion, carrots and fennel until soft in olive oil. Then add zucchini, corn kernels and green beans, cooking for 4-5 minutes more. Add diced tomatoes, chopped herbs and cooked pasta, stirring well to coat with oil. Adjust seasoning with salt and pepper. Allow to cool and set aside.

To make the pistou, place pine nuts, peeled garlic cloves, tarragon and parsley leaves, and the ½ cup evoo in blender and puree for 3 min; mixture should be consistency of grain mustard. Adjust seasoning with salt and pepper if necessary. Set aside until ready to serve.

When the shanks are done, remove them from the broth and set aside. Strain braising broth, discarding solids. Let broth settle and skim all fat. Pick meat from shank bones, discarding bones and return meat to broth. Measure amount of broth and add chicken stock or water to bring quantity to 2000 ml.

In a large pot over medium heat, bring the broth and venison meat to a simmer. Stir in the soup vegetables and pasta mixture. Cook gently for a few minutes until warmed through. Readjust seasoning with salt and pepper.

Ladle soup into large wide bowls and garnish by floating a large spoon of pistou on top of each bowl of soup. Serve with slices of crusty rustic bread.

Preheat the oven to 350° F.

Season venison shanks generously with salt and pepper. In heavy, high-sided roasting pan over medium heat, add some olive oil and brown the shanks evenly on all sides. Remove the meat from the pan. Add the garlic, onion, carrots and celery to the pan and lightly sauté. Add the tomatoes, chicken stock and herb sachet. Season to taste and bring mixture to boil. Add venison shanks in a single layer, reduce heat to low simmer and cover with foil. Place in the oven and cook for approximately 2 hours or until very tender.

While the venison is braising, prepare the soup vegetables. In large sauté pan over medium heat, sauté onion, carrots and fennel until soft in olive oil. Then add zucchini, corn kernels and green beans, cooking for 4-5 minutes more. Add diced tomatoes, chopped herbs and cooked pasta, stirring well to coat with oil. Adjust seasoning with salt and pepper. Allow to cool and set aside.

To make the pistou, place pine nuts, peeled garlic cloves, tarragon and parsley leaves, and the ½ cup evoo in blender and puree for 3 min; mixture should be consistency of grain mustard. Adjust seasoning with salt and pepper if necessary. Set aside until ready to serve.

When the shanks are done, remove them from the broth and set aside. Strain braising broth, discarding solids. Let broth settle and skim all fat. Pick meat from shank bones, discarding bones and return meat to broth. Measure amount of broth and add chicken stock or water to bring quantity to 2 quarts.

In a large pot over medium heat, bring the broth and venison meat to a simmer. Stir in the soup vegetables and pasta mixture. Cook gently for a few minutes until warmed through. Readjust seasoning with salt and pepper.

Ladle soup into large wide bowls and garnish by floating a large spoon of pistou on top of each bowl of soup. Serve with slices of crusty rustic bread.

Photo ©  2006 frankie frankeny, frankenyimages.com

Photo ©  2006 frankie frankeny, frankenyimages.com

Garden Vegetable Minestra with Braised Cervena Venison, Tarragon Pistou and Garlic Croutons

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For the Venison:

4 Cervena Venison shanks

2 whole heads garlic, sliced in half horizontally

2 large onions, peeled and sliced

1 large carrot, peeled and chopped

4 celery stalks, washed and sliced

2 large tomatoes, cored and quartered

Herb sachet: thyme, rosemary, bay leaf

2000 ml good quality chicken stock

Salt and pepper

Olive oil

4 Cervena Venison shanks

2 whole heads garlic, sliced in half horizontally

2 large onions, peeled and sliced

1 large carrot, peeled and chopped

4 celery stalks, washed and sliced

2 large tomatoes, cored and quartered

Herb sachet: thyme, rosemary, bay leaf

2 quarts good quality chicken stock

Salt and pepper

Olive oil

For the soup vegetables:

3 large onion, peeled and diced

2 carrots, peeled and diced

2 fennel bulbs, diced

3 large onion, peeled and diced

2 carrots, peeled and diced

2 fennel bulbs, diced

2 large zucchini, diced

Kernels from 2 large ears of corn

450 grams fresh green beans, cut into 1.3 cm pieces

4 medium tomatoes, peeled, seeded and diced

2 tablespoons chopped thyme

2 tablespoons chopped rosemary

1 cup cooked pasta, such as seme di melone or orzo

2 large zucchini, diced

Kernels from 2 large ears of corn

1 pound fresh green beans, cut into ½ inch pieces

4 medium tomatoes, peeled, seeded and diced

2 tablespoons chopped thyme

2 tablespoons chopped rosemary

1 cup cooked pasta, such as seme di melone or orzo

For the Pistou:

2 tablespoons toasted pinenuts

3 peeled garlic cloves

1 cup tarragon leaves

1 cup parsley leaves

½ cup extra virgin olive oil

Salt and pepper

2 tablespoons toasted pinenuts

3 peeled garlic cloves

1 cup tarragon leaves

1 cup parsley leaves

½ cup extra virgin olive oil

Salt and pepper