Discussion
Recipe for the deer:
butter and a splash of oil in a big pan (this is important, don't use just one or the other, the butter imparts a nutty flavour and the oil stops it burning)
add the cuts of deer/meat and brown
add a really decent glug of cognac (don't fanny around at this point, a decent amount is required)
ignite (be careful)
let the flames go out, turn the heat up and reduce right down.
Add cream (double) enough so that after reducing by 50% you're left with a bit of extra sauce.
Reduce until it coats the back of a spoon
season to taste
it should come out a similar colour to the version in my pic, if it's lighter, too much cream or not enough cognac. If darker; the opposite.
As you can see, ridiculously simple, but very decadent and rich. You need only serve it with a baguette for mopping sauce.
butter and a splash of oil in a big pan (this is important, don't use just one or the other, the butter imparts a nutty flavour and the oil stops it burning)
add the cuts of deer/meat and brown
add a really decent glug of cognac (don't fanny around at this point, a decent amount is required)
ignite (be careful)
let the flames go out, turn the heat up and reduce right down.
Add cream (double) enough so that after reducing by 50% you're left with a bit of extra sauce.
Reduce until it coats the back of a spoon
season to taste
it should come out a similar colour to the version in my pic, if it's lighter, too much cream or not enough cognac. If darker; the opposite.
As you can see, ridiculously simple, but very decadent and rich. You need only serve it with a baguette for mopping sauce.
I do similar with pork fillet (and onions and mushrooms).Workshy Fop said:
Escargot said "Today's lunch? Andouille avec frites."
Did you manage to keep that down? I'll try anything but that had me beat. Not the frites part obviously.
I used to struggle with it I must admit. Nowadays though, i've acquired a taste for it. It's particularly good barbecued (as is the slightly smellier Andouillette).Did you manage to keep that down? I'll try anything but that had me beat. Not the frites part obviously.
escargot said:
Workshy Fop said:
Escargot said "Today's lunch? Andouille avec frites."
Did you manage to keep that down? I'll try anything but that had me beat. Not the frites part obviously.
I used to struggle with it I must admit. Nowadays though, i've acquired a taste for it. It's particularly good barbecued (as is the slightly smellier Andouillette).Did you manage to keep that down? I'll try anything but that had me beat. Not the frites part obviously.
However sliced, skewered and barbecued with jerk seasoning - or as I got braver, without - it's delicious. Curiously 'bacony'.
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