Preparation Slice the veal lengthwise to flatten it evenly. Season with salt, pepper, and thyme. Lay thin slices of bacon (or ham) on top, along with a few sliced pickles. Roll the meat tightly and tie it securely with kitchen twine. Brown the roulade on all sides in a roasting pan along with the chopped […]
Recette tags: À base de viande
Lamb Stew with Raisins
Preparation Sear the lamb pieces in hot oil until nicely browned. Season with salt and pepper. Sprinkle with flour and cook briefly, stirring to coat the meat. Discard the excess oil and deglaze the pan with red wine. Add the bouquet garni, the onion studded with cloves (if applicable), and the garlic cloves. Simmer gently […]
Pressed “Patte Noire” Chicken from La Gruyère and Jambon de la Borne AOP with Sweet-and-Sour Botzi Pears and Cooked Wine Vinaigrette
Preparation Pressed Chicken Fully debone the chicken and lay it out flat. Cut through the center between the two breasts to create two halves, each with a thigh and breast portion. Set aside. Stuffing Mince the pork neck, chicken breast, and garlic using a medium grinding plate. Add finely chopped onions, very small diced Jambon […]
Farmhouse-Style Stuffed Chicken
Preparation Thoroughly mix all the stuffing ingredients and use it to stuff the chicken. Sew it up carefully to keep the stuffing inside. Preheat the oven. Roast the chicken in a mixture of butter and oil, surrounded by the pearl onions. After 1 hour and 30 min of roasting, add the tomatoes. Once the tomatoes […]
Traditional Beef Paupiettes
Preparation Lay out the slices of beef and place the bacon slices on top. Add the parsley and the finely chopped onions. Roll and tie the paupiettes so that the filling does not come out during cooking. Sear the meat in a bit of oil. Season with salt and pepper. Deglaze with white wine and […]
Sweetbread Medallions, Variations of Raw and Cooked Beets, Raspberry ReductionPreparation
Preparation Sweetbreads Bring about 1 liter of water to a boil in a saucepan. Add the white vinegar, salt, and the sweetbreads. Remove the pan from the heat, let the sweetbreads steep for about 5 minutes, then rinse under cold water and drain on paper towels. Remove the thin membranes and veins. Set aside. Sweetbreads […]
Rabbit with Mustard
Preparation Coat the rabbit pieces with mustard and salt. Finely chop the garlic, shallots, and parsley. Mix everything together and cover the rabbit pieces with the mixture. Cover and let marinate overnight. Carefully remove the herbs from the rabbit pieces and place them in a roasting pan. Roast in a hot oven for 1.5 to […]
Rabbit in Civet
Preparation Mix all the ingredients for the marinade, then marinate the rabbit in it for 2 to 3 days. For the sauce, take half of the marinade along with the spices and cook for 2 hours, first adding a bottle of red wine and a cup of stock. Drain the rabbit carefully and brown the […]
Veal Tongue
Preparation Soak the veal tongues in cold water. Cook them in a large pot of cold water along with the leeks and the clove-studded onion. Season with salt and pepper and simmer for 2 to 3 hours. When tender, peel the tongues and serve with a vinaigrette, a spicy sauce, or according to your taste. […]
Jambon de la Borne AOP and Fribourg Sausag
Preparation Soak the Jambon de la Borne AOP in fresh water for 1 to 2 days. Once soaked, scrub it well and rinse with hot water.(Optional step: simmer the ham for 30 min to remove excess salt, discarding this cooking water before starting the main preparation.) Place the Jambon de la Borne AOP in hot […]
