Recipe: pot au feu de venison

A seasonal recipe that allows you to cook and enhance the “low cuts” of venison that all too often end up in a terrine. It can be prepared 24 or 48 hours in advance and remember the warmer it is the better it tastes!!!

ingredients

6 per person

2 kg venison (see chart below for recommended cuts, ideally spread each piece around the same weight)

2 or 3 brain bones

6 small leeks

6 small onions

6 young carrots

2 stalks of celery

1 onion packed with 2 cloves

1 clove of garlic

1 tablespoon of peppercorns

2 tablespoons of coarse salt

1 bay leaf

1 sprig of thyme

1 cone of parsley

For vegetables, there is nothing frozen, you can add potatoes with dense meat, some cabbage

Preparation:

Place the meat in a large pot, cover with water (ideally 3 liters of water per kilogram of meat), add salt, pepper, grated garlic, onion and cloves and herbs. Cover.

Start cooking on low heat until it boils, then adjust the heat so that the water is simmering throughout the cooking process. Drain regularly. Leave to boil for 1 hour 30 minutes.

Meanwhile, peel the turnip and carrot, thin the stalks of celery, cut into pieces.

Clean the leeks, leave a little green and tie them in small bunches.

Wrap the marrow bones separately with cheese (optional).

Add vegetables and marrow bones.

Leave to cook for 1 hour

As for the potatoes, they should be cooked separately in a little broth so that the broth does not become cloudy.

Serve, remove garlic, onion and greens.

Drain the meat and vegetables and eat immediately.

Serve with a glass of coarse salt, pickles and mustard.

Prepare small pieces of toasted baguette to taste the marrow.

Strain the broth through a fine sieve, refrigerate so that the fat can be removed easily, and serve the same day, as meat broths cannot be stored except by freezing.

Tips and Tricks:

At least three pieces of different nature, texture and taste are necessary: ​​lean meat (paleron, scoter or cheek), another gelatinous (tenderloin, flank steak, heel) and moderately fatty (tendino, flank, rib dish). ).

The challenge for the marrow bones is not to lose the marrow in the broth so that it spreads over the toast. To do this, you can transfer the bone to gauze.

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