This recipe will probably remind you of my Venison Goulash and Potato Varenyky. And true, the dish follows the same structure — but with a radically different flavor profile:
- The leg of venison, from the deer I killed last fall, is still here. I see no reason to change the marinade either, unless you want to replace the oxtail with venison bones.
- The cooking time is somewhat different: I used a slightly hotter oven for a shorter duration. Both results were very tender and I’d really have to compare them side by side to pick my favorite (which I didn’t do, sorry). The challenge is that while maximum tenderness requires longer cooking times, maximum juiciness demands the opposite. Add in all the other elements of your recipe, and you get a problem with no clear solution. With the method I’m using here, and considering the fact that there are fewer elements to prepare than in my previous goulash, the recipe is slightly more approachable (read: it will take 3 days instead of 4).
- The Moscovite sauce is something you would know by heart, had you studied your Escoffier like any self-respecting cook before the advent of nouvelle cuisine. This rather obscure sauce is a modified sauce poivrade particularly suited to accompany venison. I made some changes to streamline the preparation with the rest of this recipe. I haven’t found any good explanation that connects the ingredients to Moscow (neither Malaga nor the golden raisins scream Russia to me), but the name of the sauce itself more than justifies the presence of this post on my blog, right? RIGHT? Speaking of Malaga, it’s not always easy to find, so you can use Marsala instead — I guarantee you the result will be just as Muscovite
- This time, the varenyky are filled with a butternut squash mixture. The filling is loosely inspired by the pumpkin manty I’ve eaten in Uzbekistan, but I figured the traditional manty shape would be too fragile for mixing the dumplings with the rest of the dish.