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.

Looks good! Sounds better

I have a bunch of pheasant quail Huns in the freezer

Always looking for new recipes

Merci

Looks tasty!

Looks good. I might go with over egg noodles.

Happy birthday too!