Doing double duty today - Chicken and Venison

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Mike9
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Doing double duty today - Chicken and Venison

Post by Mike9 »

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. :mrgreen: 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

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Bensbites
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Re: Doing double duty today - Chicken and Venison

Post by Bensbites »

Hot damn!
Wjhunt
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Re: Doing double duty today - Chicken and Venison

Post by Wjhunt »

I’m curious as to what type of stock is used in venison bourguignon.
Mike9
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Re: Doing double duty today - Chicken and Venison

Post by Mike9 »

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.
Wjhunt
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Re: Doing double duty today - Chicken and Venison

Post by Wjhunt »

That sounds awesome.
Mike9
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Re: Doing double duty today - Chicken and Venison

Post by Mike9 »

I have 1.5 liters of this stock left I think I'll convert it to a demi glace. That would make a killer Poutine.
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