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  • Not vetted for CNN

    • Posted March 9, 2013 by
    ebanreb
    Location
    France

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    Net of roe-deer pear to the red wine, beets, herbettes

    By ebanreb  |  Posted March 9, 2013  |  France
     

    Net of roe-deer pear to the red wine, beets, herbettes/ toast foie gras

     

    Ingredients:

     

    1/2 clove of garlic
    1O peppercorns
    1 clove
    4 bays of juniper
    1 C. with tea of syrup of Liege or of frozen of currants Pears to the red wine:
    2 pears to be poached
    1 red wine dl
    1/6 of cinnamon stick
    1 sheet of bay-tree
    1/4 of clove of garlic
    20 G of candy sugar
    1 clove
    3 bays of juniper
    1/2 lemon juices
    1 C.

     


    Method:

     

    For sauce: Reduce the game stock on a very low heat, while adding the ingredients. To let reduce the whole of the 2/3 and pass to the fine sieve. Pears with the red wine: Make boil slightly all the ingredients for the preparation of pears. Peel pears. Divide them in two, remove the heart and poach them, to obtain a cooking al cogs. Book with the heat. Beetroots: Wash beetroots well after having brushed them.



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