From: Chef Peter Pahk, Silverado Resort, Napa CA. Yield: 8 servings.
10 cups beef broth
1 sachet to include:
6 peppercorns
1 bay leaf
1 sprig of thyme
2 pounds of meaty Cervena shanks, cut into 1-inch pieces
2 large red beets, cut in eighths
2 large yellow beets, cut in eighths
12 baby carrots, peeled
1 large russet potato, peeled & cut into ½ inch cubes
1 large leek, cut into rounds
Salt and pepper, to taste
1 cup creme fraîche
¾ cup chiffonade of green onions
¾ cup chopped fresh dill
Bring beef broth, sachet and Cervena shanks to a boil. Reduce heat, cover and allow to simmer until the meat is tender, about an hour and a half.
Remove shanks and sachet, cool meat and pluck from bones, reserve.
In the same pot, cook the beets in the broth until tender, about 20 minutes. Remove from the broth and reserve with the meat.
In a large pot of boiling, salted water, cook the potatoes and carrots together until tender, about 5 minutes. Drain and reserve with the meat.
In a pot of boiling, salted water, cook the leeks for about 1 minute. Drain and reserve with the rest of the ingredients.
Add the venison and all the vegetables back to the broth. Check for seasoning and add salt and pepper to taste.
Ladle into bowls. Garnish with a drizzle of crème fraîche, the scallions and dill.
