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  • Les Marchés Publics de Montréal

    Venison and Blueberry Stuffed Chard Leaves

    All recipes |  Appetizers, Main dishes

    Venison and Blueberry Stuffed Chard Leaves, Plats principaux
  • Total time : 35 min.
  • Serves 4.
  • Discover our special recipes for the berry season! Tasty and easy to realize, they will make you fully enjoy the strawberries, raspberries and blueberries from Québec.

    Ingredients

    • 8 to 12 chard leaves (depending on size)
    • 45 mL vegetable oil
    • 1 small onion, chopped
    • 2 garlic cloves
    • 200 g ground venison
    • Salt, pepper to taste
    • 120 mL blueberries
    • 75 mL wine

    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.


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