Paupiettes of Venison RecipeOrigin: French Period: Traditional |
Ingredients:A paupiette is a piece of meat, beaten thinly before being stuffed with vegetablws and then rolled. It is a feature of the cuisines of Normandy and is typically braised or baked in wine or stock.
8 thin slices of venison (about 30g each) cut from the loin 
Paupiettes of Venison Preparation:Method:Melt the drippings in a pan and use to fry the onions, mushrooms and bacon until nicely coloured (about 8 minutes). Tip into a bowl, allow to cool then mix in the lemon zest, breadcrumbs, parsley, seasonings and 1 egg, beaten. Mix to combine thoroughly and set aside. Place each piece of venison between two sheets of clingfilm and use a mallet or rolling pin to flatten each piece. Season liberally with salt and freshly-ground black pepper and thyme then lay a little of the stuffing on each slice before rolling-up the meat and securing with a toothpick or tying with butcher's string. Add some more bacon fat to a pan and use to brown the meat then add just enough water to cover and allow to simmer slowly for 10 minutes. Add the garlic and mustard to the sauce then cook for a further 30 minutes at a very low simmer. You should end-up with a creamy sauce. Serve with rice or mashed potatoes. |
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