My father-in-law gave lucky me a deer. I'm off to the butcher in just a few minutes to pick up the packages of meat.
Have you had any experience with venison (or other game meat) in the SW region of France?
Can you suggest any recipes in your book in which I might substitute venison? What about sauces? I immediately thought of the Perigueux Sauce, but don't have a truffle on hand.
Venison and other game
Started by
snowangel
, Nov 18 2005 11:38 AM
1 reply to this topic
#1
snowangel
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- eGullet Society staff emeritus
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Posted 18 November 2005 - 11:38 AM
Susan Fahning aka "snowangel"
#2
Wolfert
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- participating member
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Posted 18 November 2005 - 04:05 PM
Lucky you, indeed! I checked out my books on French Pyrenees cooking but unfortunately did not find any recipes calling for venison. (I did find recipes for other game such as wild goat, bear's paw, wild boar, hare, and rabbit .)My father-in-law gave lucky me a deer. I'm off to the butcher in just a few minutes to pick up the packages of meat.
Have you had any experience with venison (or other game meat) in the SW region of France?
Can you suggest any recipes in your book in which I might substitute venison? What about sauces? I immediately thought of the Perigueux Sauce, but don't have a truffle on hand.
I know that the Greeks make excellent stews with venison. There's a recipe on page 226 om my Slow Mediterranean Kitchen for a greek stew that was originally for venison. You might want to consider it. Enjoy your venison!
I agree that a sauce Perigueux could go very well with some of the cuts.
“C’est dans les vieux pots, qu’on fait la bonne soupe!”, or ‘it is in old pots that good soup is made’.
