Preparation StuffingSear the venison pieces in very hot oil, then add the onions, garlic, and tomato paste; brown well.Sprinkle with flour. Once the flour is well incorporated, deglaze with red wine.Let the mixture reduce almost completely.Add brown stock, double cream, and butter.Season and let simmer gently for 2 to 3 hours (the meat should be […]
Recette tags: À base de viande
Bacon tart
Preparation Roll out the shortcrust pastry on a buttered baking sheet. Prick the pastry with a fork and top with bacon, then pour over the beaten egg mixed with cream. Preheat the oven to 250°C and bake for 10 to 12 min. Tips ! […]
