Cutting blog

RECEPT: Deer calf with game sauce

WHAT(2P) 50 g butter20 g coarse pepper400 g deer calf4 dl wildfond3 dl postage3 dl red wine1 clove look1 shallot coarsely chopped HOW Preheat the oven to 200 °C. Stew a shallot and a clove of garlic in the butter. Season the meat with coarse pepper and salt. When the butter is nice and brown, fry the meat nice and crispy. Remove the meat from the pan and cook in the oven at 180 °C for another 4 min. with extra butter. Pour the fat out of the pan and extinguish with red wine, postage and game gravy. Leave to...

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RECEPT: Bavette, Flat Crow and Spiderhead à l'echalotte

WHAT  Butter or fatsalt and pepperpiece of meat of your choice1 to 2 shallots1 glass of red wine1 dl beef ceiling HOW Heat the meat, depending on its thickness, for an hour in a hot air oven at 50°C. Season the meat with salt and pepper. Melt the butter or fat in a hot pan and fry the meat for 3 min. on high heat on each side. In another pan, stew the finely chopped shallot. Remove the meat from the pan and plus the pan with the stock and red wine. Leave to reduce and add the shallot. Season...

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RECEPT: Pheasant Fine Champagne

WHAT(2P)1 pheasant1 Petit Suisse300 g farm butter2 shallots 1 sprig of thyme 2 dl wildfond3 dl cream 5 cl cognac HOW Preheat the over to 200 °C. Let the pheasant color in the pan and then let it simmer for 35 minutes in a pot with a lid, on the fire or in the oven at 180 °C. Add a few shallots and a sprig of thyme. To avoid dehydration, you should regularly put oversauces with your own cooking juices and a Petit Suisse in the pheasant. When the pheasant is ready, make the sauce in the same pan. Remove the pheasant and...

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RECEPT: Rabbit back - a delicious game classic

WHAT (2P):50g butter20 g coarse pepper1 hareback4 dl wildfond3 dl postage3 dl red wine 1 clove look 1 shallot coarsely chopped HOW: Preheat the oven to 200 °C. Stew an onion and a clove of garlic in the butter. When the butter is nice and brown, add the hare bacon. Bake the back side for 4 min. and the bottom side for 2 min. in the pan. Remove the back of the hare from the pan and cook for 4 minutes in the oven at 180 °C with extra butter. Pour the fat out of the pan and extinguish with red wine,...

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Hendrik style bone-in ribs

BAKING TIP: Hendrik-style bone steak

  • Heat the meat, depending on its thickness, for an hour in a hot air oven at 50°C.
  • Put your oven ajar, so that there is ventilation. This results in a crispy crust when baking.
  • Season the meat with coarse sea salt and pepper. Massage lightly.
  • Bake or grill for 3 to 4 minutes on high heat on each side, depending on the thickness.
  • Remove the leg and fry another 30 seconds on each side.
  • Cut the meat into slices and finish with coarse sea salt.
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