That season game, here's one I'd never taste ...
is a kind of moorhen, wait comments for details ...
short I cook after a faisandage ( aging ) of 7 days in refrigerator.
To my surprise the coot who has a thick skin does not feather but it peels like a rabbit .... sic!
donc déshabiller je me suis aperçus que la pauvre n'était pas bien grosse. Donc ni une ni deux je choisi le meilleur, à savoir le suprême (les deux cuisses et les deux filets)
le reste me serviras à la sauce
. Voilà ce qui reste de la pauvre bête je ne vous montrerais pas les photos du pelage, plutôt sanglant ...
bref les morceaux de choix sont près.
Alors la carcasse m'as servie à démarré une sauce.
Brown (in a cast iron pan) the carcass in butter, once all sides are golden brown whiskey I burn, then I remove the bones, I'm back onions (1) until brown stirring often. Then I
deglaze with red wine (20 cl Corbiere / symbol rhone ) even better a
Banyuls that will bring a side outside mellitus.
When the wine starts to boil I put herbs (bouquet garni) and let cook for about an hour. The sauce should be thick concentrate and filtered (in Chinese ) I made mashed potatoes and Calvados flambé with nutmeg spice and Rising Elhamout .
That after first firing,
then with apples and potatoes, ever present in my kitchen ... I know the presentation deserves better, but we must not forget that I make a evening outdoor ...
