Venison Daube in Dijon and White Wine by Karen Eagle
This white wine daube is a bit lighter than the classic red wine version.
Heat oil in a large Dutch oven. Season meat with salt and pepper. Brown in three or four batches to avoid crowding the pan. Brown meat on all sides, about 10 minutes per batch. Set meat aside.
Pour off any excess oil. Add wine and bring just to a boil. Lower heat to a simmer and cook, uncovered, for about 10 minutes. Whisk in the mustard. Add the meat, onions, tomatoes, garlic, fresh herbs, and bay leaves. Cover and simmer for about 2 to 3 hours, until meat is fork tender. Remove bay leaves and serve hot.
Daubes
A daube is a French pot roast of sorts. Usually made with red wine and vegetables, with each region in France stamping its personal touch to it by adding garlic, mustard, cream, anchovies, and so forth. A daubiere, the traditional cooking vessel, has a long neck to keep the liquid from readily evaporating.
Serves 8
3 tablespoons olive oil
1 (3-pound) venison roast, cut into 3-inch cubes
Kosher salt and freshly ground black pepper to taste
4 cups white wine
2 tablespoons grainy Dijon mustard
4 onions, peeled and sliced thin
1 (28-ounce) can fire-roasted tomatoes
4 cloves garlic, minced
1 tablespoon Italian parsley, chopped
1 tablespoon tarragon, chopped
2 bay leaves
