Fiona Hopkins
fionahopkinshuntingIf you’re looking for game recipes that are a little less time consuming yet exceptionally delicious, this roe deer blanquette will hit all the right notes. We got the recipe from our brand ambassador from France, Fiona Hopkins, and she describes it as “a stew of meat, boiled with carrots, onions, mushrooms, and served with a thick white sauce. This recipe works with roe deer, red stag, and wild boar venison. It’s very tasty served with rice.”
Ingredients
- 1 kg roe deer venison
- 1 chicken stock cube
- 1 vegetable stock cube
- 2 tbsp cornstarch (or flour)
- 4 carrots
- 1 yellow onion
- 100 g mushrooms
- 25 cl white wine (for cooking)
- 20 cl fresh cream
- 1 egg yolk
- Salt
- Pepper
Preparation
Cut the venison into 3-centimeter cubes, removing the membrane to ensure the meat is tender. Slice the mushrooms and carrots, and chop the onion.
Melt the butter in a cast-iron casserole, then brown the venison for 3-4 minutes. Add 2 tbsp cornstarch (or flour) to the pot and stir well. Pour two glasses of water into the pot, stir, and then add the stock cubes. Stir again, pour the wine in, followed by the mushrooms, onions and carrots.
"French blanquette is a stew of meat boiled with carrots, onions, and mushrooms and served with a thick white sauce."
Stir once again, cover, and cook for 1 h 30 minutes to 2 h. As the meat cooks, stir it occasionally. At the end of the cooking process, mix the egg yolk with 20 cl of fresh cream in a bowl. Pour the mixture into the pot and stir well.
Season with salt and pepper, and serve with some rice on the side. Bon appétit!
"That’s my way of life: observing, hunting, eating! For observing, Pulsar Helion 2 is a firm favorite, but I can’t wait to use Axion 2 for observing roe buck this summer. And if the hunt is successful, I’ll make a carpaccio. It’s my favorite as it’s so simple yet so good!”
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