I took a front haunch of venison out yesterday to make Venison Bourguignon, but have to put that off till tomorrow. Good news is I get to marinate it and the mirepoix overnight in the reduced red wine. In the mean time I made Raymond Blanc's "Chicken Fricassee with vinegar and tarragon" for dinner tonight which was absolutely delicious. I gotta tell ya I was inspired today after not cooking for most of the week. Seeing as it's going to rain tomorrow the venison will make the house smell better than it did today . . .
Fricassee with tomato, white wine, vinegar and tarragon - Hot baguette to sop
Doing double duty today - Chicken and Venison
Re: Doing double duty today - Chicken and Venison
I roasted off the back bones from the chicken and cracked/broke the leg bones from the deer in half. I put mirepoix, pepper corns, some herbs in a pot with cold water then let it go overnight at 199-F. It has a great rich flavor that played well with the red wine in the dish.
For the marinade I used a Cabernet, dried mushroom and dried cherries. I brought that to the boil and reduced by 1/3. I sorted out the cherries and mushrooms and added them to the stock. When I do game I always incorporate dried fruits.
For the marinade I used a Cabernet, dried mushroom and dried cherries. I brought that to the boil and reduced by 1/3. I sorted out the cherries and mushrooms and added them to the stock. When I do game I always incorporate dried fruits.