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.
You can serve this fantastic dish with sautéed wild mushrooms and roasted chestnuts, some steamed Fine French beans, and mash (sweet) potato – and the left over wine.
It is all about FOOD!!!™
This Blog offers an easy-to-read condensed descriptive of food groups, nutrients such as Minerals, Vitamins, Fat, Proteins and Carbohydrates, and their essential role the way nature intended, including their interactions on our body, and systems; nutrition; cooking processes; up-to-date listing of world news with major impact on food and consumers; comprehensive review of restaurants (Menus, Food-on-plate and Quality of Service); and easy-to-follow Exquisite recipes, as well as healthy snacks and juices.
Olivier is a Michelin-Star trained chef, a leading lecturer on the UK-first Natural Chefs and Vegan Natural Chefs, and a registered Naturopath and qualified Nutritional Therapist, embracing fully his passion for good food and healthy eating.