Sauté de cerf a la calédonienne (New Caledonian-Style Venison Sauté)
Sauté de cerf a la calédonienne (New Caledonian-Style Venison Sauté) is a traditional New Caledonian recipe for a classic fried venison stew with toatoes, carrots, potatoes and bell pepper that's slow cooked. The full recipe is presented here and I hope you enjoy this classic New Caledonian version of: New Caledonian-Style Venison Sauté (Sauté de cerf a la calédonienne).
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The Javanese Rusa Deer was imported and released in New Caledonia and now it's a pest. As a result deer hunting and venison are both very popular on the main island. For that reason you will see lots of French-inspired venison recipes from stews like Venison Bourgignon to roast venison cuts, fried venison steaks and venison kebabs (brochettes).
This New Caledonian-Style Venison Sauté recipe is a traditional dish from New Caledonia, a French island located in the South Pacific. This dish is often prepared for special occasions or family meals. It is appreciated for its unique flavours and tender texture.
Ingredients:
500g venison, cubed venison
2 onions, sliced
2 garlic cloves, minced
2 carrots, sliced
2 potatoes, diced
1 red bell pepper, diced
400g tin of chopped tomatoes
1 tbsp tomato purée
1 tbsp flour
1 tbsp paprika
1 tbsp thyme
Salt and freshly-ground black pepper, to taste
Olive oil
Method:
Place a cast iron casserole (Dutch oven) over medium heat. Add a little olive oil and use to fry the venison until nicely browned all over. Remove with a slotted spoon and set aside.
Add a little more oil to the pan and use to fry the onions and garlic for about 4 minutes, or until soft and translucent.
Add the carrots, potatoes and bell pepper and cook, stirring for a few minutes. At this point return the meat to the pan and add the tinned tomatoes and tomato purée. Stir until the tomato purée has dissolved then scatter over and stir in the flour, followed by the paprika and thyme. Season to taste with salt and ground black pepper.
Bring to a simmer, cover and cook gently over low heat for about 60 minutes, or until the meat is very tender.
Serve hot with rice, mashed potato or sweet potato or paste.
For even more flavour marinate the venison in sauce chien diluted 50:50 with water or orange juice prior to frying. Alternately, and this is a very French thing, add a little red wine to the sauce whilst cooking. This will give the sauce an added touch of richness and depth of flavour.
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