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Joined: Aug 2007
Posts: 2,580
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Joined: Aug 2007
Posts: 2,580
Hi gents

I tried to adapt a classical recipe to venaison meat.

The original name of the reciepe is the "vol au vent", a preparation made with chicken meat, white wine, mushrooms and vegetables, served with rice, belgian fries or mashed potatoes. It is known in English as Belgian chicken fricassee ...

I just used sliced partridge flesh and european hare meat balls instead of chicken, and the result is just ... excellent.

[Linked Image]

I think it might be good with pheasant flesh. I hope i'll try it soon.



Va t'in tch�re !
GB1

Joined: Feb 2009
Posts: 6,264
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Looks good! Sounds better


"For some unfortunates, poisoned by city sidewalks ... the horn of the hunter never winds at all" Robert Ruark, The Horn of the Hunter

Joined: Mar 2010
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R
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Joined: Mar 2010
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I have a bunch of pheasant quail Huns in the freezer

Always looking for new recipes

Merci

Joined: Sep 2006
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Looks tasty!


"I'm gonna have to science the schit out of this." Mark Watney, Sol 59, Mars
Joined: May 2005
Posts: 17,132
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Joined: May 2005
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Looks good. I might go with over egg noodles.

Happy birthday too!


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