Venison and Blueberry Stuffed Chard Leaves

Discover our recipes specially concocted for the strawberry and berry season! Tasty and easy to prepare, they'll help you make the most of Quebec strawberries, raspberries and blueberries.

Ingredients

8 to 12 chard leaves (depending on size)
45 ml vegetable oil
1 small onion, chopped
2 cloves of garlic
200 g minced venison
salt and pepper to taste
120 ml blueberries
75 ml wine

Preparation

Cut the chard leaves and keep the stalks separate.
Blanch the leaves for 2 seconds in a pan of boiling water, then cool and spread out on a cloth.
Meanwhile, chop the stalks and set aside.
Sweat the chopped onion in 15 ml oil, add the garlic and venison and cook for 3 to 4 minutes.
Add the chopped stems and cook for a further 3 minutes.
Add half the blueberries, season to taste and cool slightly.
Spread the mixture over the chard leaves and roll into small parcels.
Pour the remaining oil into the pan and place the stuffed leaves in the pan.
Add a little wine and cook gently, covered, for about 10 minutes.
Add the remaining blueberries, heat a little and serve.

Preparation

35 minutes

Cooking

20 minutes

Servings

For 4