Preparation

1. Cut the chard leaves and set the stems aside.
2. Blanche the halved leaves for 2 seconds in boiling water, cool and spread them to dry on a towel.
3. Chop the stems finely and set aside.
4. Sweat the chopped onion in 15 mL oil, add the garlic and ground venison and sauté for 3 to 4 minutes.
5. Add the chopped stems and sauté for another 3 minutes.
6. Add half the blueberries, season to taste and let cool.
7. Spoon the mixture onto the chard leaves and roll them up to make small packages.
8. Pour the rest of the oil into the pan, and add the stuffed leaves.
9. Pour in the wine, cover and gently simmer for about 10 minutes.
10. Add the rest of the blueberries, heat slightly and serve.

A recipe from the MPM’s resident chef, Nicole Anne Gagnon.