Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.


    Blanquette d’hydropote a l’ancienne.

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    Blanquette d’hydropote a l’ancienne.

    Post  Admin on Thu Feb 05, 2015 2:48 pm

    4 Servings.

    Ingredients
    •1 kg Chinese water deer Shoulder
    •300 grams Fatty pork belly or trotter
    • Button mushrooms
    •1 Onion
    •1 knob Butter
    •1 Egg Yolk
    •300 ml Double cream
    •50 grams plain flour
    •1 small bunch parsley chopped
    •1 bouquet garni
    • salt
    • black pepper
    •3 carrotts diced
    • water

    Instructions
    1.Start to fry the fatty pork in a heavy saucepan until some of the fat has rendered, then brown the diced venison, dusted with flour in the pan. Remove the venison.

    2.Add the diced carrot and chopped onion to the pan until soft, then return the venison, and just cover with water. Add salt, pepper, and the bouquet garni.

    3.Cover and cook on quite a low heat for an hour.

    4.Meanwhile, fry the mushrooms separately in the butter and set aside for later.

    5.To finish the dish, whisk together the egg yolk and cream, and beat this into the sauce. Finish by adding the mushrooms, and sprinkle with chopped parsley. Remove the fatty pork before serving.

    6.Serve with rice and a green salad

      Current date/time is Wed Aug 23, 2017 7:43 am