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