Recipe by Josh Berry, served at the December 7th Secret Supper
Josh is a world-renowned chef who has worked in Europe, throughout the US and finally back in Maine where he was awarded Maine's Chef of the Year and invited to cook at the prestigious James Beard House in NYC. Chef Josh's lifelong connection to local food, seasonality, farmers and fishermen leads him to create a unique food style that is an authentic ode to his native Maine. He now leads the team at the b frame.
"You can source Maine-raised Venison from Ash Hill View Deer Farm in Carmel, Maine. We love adding SKORDO Ras el Hanout blend to add warmth and spice."
Ingredients:
- 1 lb venison roast, cut into serving pieces
- 2 Tbsp. SKORDO Ras el Hanout
- 2 garlic cloves, minced
- 1 Tbsp thyme
- 2 tsp olive oil
- 1 onion, quartered
- 4 celery stalks, chopped
- 5 carrots, sliced
- 1 c beef stock
- Heat oven to 300 F degrees.
- Rub the roast with SKORDO Ras el Hanout. Heat 1 tsp of oil over high heat. Salt and pepper the venison and sear on all sides until deep brown in a large cast-iron skillet, or Dutch oven. Remove the meat from the pan.
- Add another teaspoon of oil to the pan and add the veggies. Saute over high heat until the onions are golden, 3-5 min.
- Add the beef broth into the pan, stirring to loosen all of the fond in the bottom of the pan.
- Return your meat to the pan with the beef broth and vegetables. Cover the skillet or Dutch oven and place it in the oven for 2-3 hours, or until the meat is tender.
- When the meat is tender, remove your pan from the oven. Let stand 5-10 minutes before serving.
Recipe by Chef Josh Berry of the b frame
Images courtesy of Secret Supper
