Venison chop with pan-roasted butternut squash and braised shallots from The French Laundry Cookbook by Thomas Keller

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Notes about this recipe

  • Dannausc on December 25, 2018

    For the “quick” venison sauce I reduced 6 c. chicken stock and 1 c. Cranberries down to 3/4 c. It worked fine. Compared to some of the other recipes in this cookbook, it was comparatively quick and easy. It was pretty good, but I’m not sure if I’d make it again.

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