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keshwyn.
"The seasoning that is most often added to game in the Polish cuisine is dried juniper berries."
Simmer everything up to the celeriac in a saucepan until browned lightly; add a cup of broth and cook over low heat for an hour, adding more broth if too much boils off.
Brown the flour in the butter, add the veggies, cook and rub through a sieve. Add the wine. Season to taste.
Used with game, pork, and lamb, also to hot pâtés.
keshwyn."The seasoning that is most often added to game in the Polish cuisine is dried juniper berries."
Two tablespoons game meat (chopped very fine)
2 oz smoked bacon
1 finely chopped onion
1 tablespoon dried juniper berries
1/2 a carrot (chopped fine)
1/4 a celeriac (also chopped fine) *looks up 'celeriac'* aka 'turnip-rooted celery' or 'knob celery'
a cup or more of broth
1 oz flour
1 oz butter
1/2 cup dry white wine
salt to taste
lemon juice to taste (if you find it bland without)
a teaspoon of tomato paste (if desired)
Simmer everything up to the celeriac in a saucepan until browned lightly; add a cup of broth and cook over low heat for an hour, adding more broth if too much boils off.
Brown the flour in the butter, add the veggies, cook and rub through a sieve. Add the wine. Season to taste.
Used with game, pork, and lamb, also to hot pâtés.
