Ingredients for 4:
2 Larges red onions
2 Cloves Garlic
1 Tbsp Herbes de Provence
100 g Unsmoked Lardons
600g Game mix (Mallard, Partridge, Pheasant, Pigeon, etc…)
1 Tbsp Tomato Paste
1 Tbsp Plain Flour
1/2 Litre Chicken Stock
1/2 litre Rich Bordeaux Wine (Merlot)
50 g ‘Block de Foie gras’*
200g Wild mushrooms
300 g Potato for mash
50 g Chestnuts
We can only agree that winter is still upon us, and comfort food may still be our first choice for dinner. I propose to you one of my favourite comfort food, a stew, but with a twist.
First, it is made with Game meat, deep red wine, lardons and Foie Gras, to give a smooth texture and rich flavours, then covered with a crust to keep all of those flavours locked inside.
Cut Chunks from Game Meat, or ask your butcher to do it for you. Place in a clean cloth to pat dry. Let to rest at room temperature.
Chop Onions and crush Garlic roughly, then place in a pan on medium heat together with the Herbes de Provence. Let to melt with lid on for about 10 minutes.
Set heat on high and add Lardons. Stir until Lardons are nicely coloured.
Be careful not to burn Onions – lower heat if necessary. Then, add Game mix.
Stir gently, until all meat pieces are cooked.
Once, nicely coloured add tomato paste and fry a little more. (Set heat higher if meat gives juices – you do not want to boil the meat. If it happens, pour the meat in a chinois, keep the juice and place the pan on high heat again and fry until cooked.) Add a little seasoning (Do not over salt as it will get stronger as the stock reduces)
Pour the flour over the meat and stir gently, then, pour wine, and let it to reduce over medium heat for 15 minutes.
Pour hot Chicken Stock and bring to a simmer.
Pre-heat oven (200˚c)
Put lid on top of the pan and place the pan inside oven and reduce temperature to 160˚c.
Cook for 1h45. Do not let stew to dry. Add a little more hot stock (or water) if necessary.
Once, cooked, add the Foie Gras, little by little, and let it melt gently. Move the dish very gently to incorporate the Foie Gras to the stew – do not stir.
Taste and add seasoning if necessary. Let to cool at room temperature.
You can refrigerate for 24 hours, it will allow the meat to relax and be much tender, and more flavourful.
Take the dish out from the refrigerator and let to rest at room temperature for at least an hour.
Pre-heat oven to 180˚c.
Roll Puff Pastry to half-a-centimetre thickness.
Whisk yolk, a little of the white and 1 Tsp of water, then brush side of the casserole dish. Place neatly the Pastry over and tap the edges to make it stick to the dish. Do not let the top of the game stew touch the dough, and carefully make a hole with a sharp knife in the middle, to let air escape during cooking.
Brush with Egg-wash.
Place in oven and cook for 25 minutes (or until crust is golden brown and crispy)
You can serve this fantastic dish with sautéed wild mushrooms and cracked roasted chestnuts, some steamed French Beans, and Mash Potato – and the left over wine.
It is all about FOOD!!!™
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Olivier is a Michelin-Star trained chef, also a student in Nutrition and Naturopathy, embracing fully his passion for good food and healthy eating. He should graduate July 2016.