Recipe: pot au feu de venison

The secret of the season, which allows you to cook and improve the “low cuts” of the deer, which usually end up on the ground. It can be prepared 24 or 48 hours in advance and remember to keep it warm, it tastes great!!!


For 6 people

2 kg of venison (see the picture below for the suggested pieces, divide roughly the same weight into each piece)

2 or 3 bone marrow

6 small leeks

6 small turnips

6 baby carrots

2 stalks of celery

1 onion stuffed with 2 cloves

1 clove of garlic

1 tablespoon of pepper

2 spoons of sour salt

1 bay leaf

1 leaf of thyme

1 bunch of parsley

For vegetables, there is nothing cold, you can add potatoes, with a strong body, some also put cabbage

Preparation :

Put the meat in a large pot, cover with water (ideally 3l water per kilogram of meat), add salt, pepper, peeled garlic, onion and cloves and herbs. A veil.

Start cooking on low heat until it boils, then adjust the heat so that the water evaporates throughout the cooking process. Drive frequently. Leave to cook for 1 hour 30 minutes.

Meanwhile, get the turnips and carrots, trim the stalks of celery, cut them into slices.

Wash the leeks, leave a little green and tie them into small groups.

Wrap the bone marrow separately in cheesecloth (if desired).

Add vegetables and bone marrow.

Leave to cook for 1 hour

But the potatoes, should be cooked separately in a little sauce, to avoid clouding the sauce.

To serve, remove garlic, onion, and herbs.

Remove the meat and vegetables and serve immediately.

Combine with a cup of coarse salt, pickles and mustard.

Arrange small pieces of baguette to taste the oil.

Filter the sauce through a fine sieve, put it in the fridge to reduce the fat easily, and serve the same day because the meat sauce cannot be stored, except in the cold.

Tips and tricks :

Basically three different pieces of culture, appearance and taste are important: lean meat (paleron, scoter or cheek), gelatinous (shank, steak, heel) and lean (tendron, flank, rib). ).

For bone marrow, the problem is not losing the fat in the sauce so that it can be spread on the toast. To do this, you can wrap the bone in gauze.

Leave a Comment

Your email address will not be published. Required fields are marked *