THICKLY
CUT VENISON |
Fried
mushroom fricassee with Roquefort |
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Fry for 5 minutes under a fast heat the
girolles, the horns of plenty and the morels (soaked before
hand in lukewarm water if they were dried in a pan with
30g of butter , sliced chives as well as the thin sliced
shallots. |
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Add the cream and the Roquefort pieces
. Cook for 5 minutes and serve hot with the thickly- cut
medium- cokked slices of venison with salt & pepper in
a frying pan with the butter left |
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The
good conbination |
Château
LAULAN DUCOS 2000 |
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Ingredients for 4 people
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- 4 thickly-cut slices of venison filet |
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- 200 g Roquefort cut into pieces |
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- 150 g of morels
( frozen or dried )
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- 150 g of horns of plenty
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Place the joined in a concave dish, baste
it with dive oil and lemon,salt, pepper, crush the herbs
in the hollow of the hand and distribute them on the roast
meat. Let the whole marinate for 1 hour basting the meat
from time to time |
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Take out the joint from the marinade,
wipe it quickly and put it an oven-proof dishand brown
it at an average temperature ( 220° -thermostat 6 ) for
20 minutes. Then add a glass of water in the dish as well
as the unpeeled cloves of garlic. Continue the roasting
for 1 hour and 10 minutes turning over the joint every
15 minutes. |
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The joint can be served with fried zucchini,
ratatouille or potatoes au gratin. |
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The
good conbination : |
INSULA
JOVIS 2001 |
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Ingredients for 4 people
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- 1 loin of pig boned : 1,8 Kg |
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- 4 tablespoons of olive oil |
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Pre-heat your oven at 210 °C (termostat
7).Peel the onions, peel and remove the germs of the;
clean the mushrooms and wipe them. Dilute the "fond de
veau" in 50cl of hot water. |
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In an ovenproof saucepan heat up the
oil over a fast heat. Brown the veal chop until it's brown
on both sides. Add the onions, the garlic and the bay
leaf. Pour the veal juice in the bottom of the pan. Salt,
pepper and put it in the oven for approximately 40 minutes. |
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During that time, fry the mushrooms in
some oil. After a few minutes, strain them and throw away
the given out water. Melt the butter over a fast heat
in the frying pan and fry again the mushrooms for some
minutes. Salt, pepper and reserve.Keep them hot. |
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Take out the veal chop from the oven
and present it in the saucepan after having put the mushrooms
inside & decorated it with flat-leaved parsley. |
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The
good conbination : |
Château
LAULAN DUCOS 2001 |
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Ingredients for 4 people: |
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- 3 tablespoons of "fond de veau"
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PECKING
AIGUILLETTES WITH SICHUAM PEPPER |
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Mix 4 soya sauce spoons with 4 honey
spoons. Put the Duck aiguillettes in this marinade and
shir up to coat the meat and let marinate it for 2 hours.
Strain the aiguillettes and let them dry in an absorbent
foil for one hour. |
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Peel the 2 onions and cut them into thin
slices. Peel and cut the chives in thin pieces. |
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Heat 4 groundnut oil spoons in a hight-sided
frying pan. Fry the pecking aiguillettes for about 5 minutes
and take them out of the pan. Deglaze with 10 cl of white
wine and add the onions, a coffee spoon of Sichuam pepper,
salt and pepper. Let the white wine evaporate for a few
seconds over a fast heat, then slow down the heat under
the pan and add the marinade and the chives. Reduce (by
boiling) for a few minutes. |
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Lay the aiguillettes
in the dish and top them with the Sichuam pepper sauce. |
The
good conbination : |
Château
LAULAN DUCOS 1999 |
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Ingredients for 4 people
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- 4 tablespoons of sojasauce |
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- 2 whites pickling onions
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- 1 tablespoon of Sichuam pepper
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- 4 tablespoon of groundnut oil
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copyright 2004 © Château Laulan Ducos 33590 JAU-DIGNAC-LOIRAC. |
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