Game Dinner
By: Andie Mitchell
Published: Monday, December 28, 2009 - 2:33am

Ingredients




1 sprig marjoram
5 leaves Rosemary
1/2 teaspoon Mustard seeds
5 Juniper berries
3 strips orange peel
6 whole allspice
2 Bay leaves (up to 3)
1 knob ginger
3 whole cloves
1 piece chile
2 pinches savory
10 whl peppercorns
pine needles
1 sprig thyme
1 Carrot, chopped
1 rib celery, chopped
parsley
water
1 1/2 lbs rabbit, duck, or venison, cubed
1/4 lb lean salt pork, cut into small pieces
flour

Preparation

1 Combine all ingredients in a pot. Cover with a small amount of water, bring to a boil, then reduce heat and simmer until tender. Force the mixture through a sieve, add a splash of white wine and some brandy. 2 Pour marinade over the rabbit, duck, or venison. Refrigerate for several hours. Drain and dry the meat, reserving the marinade. Toss the meat lightly in flour just to coat. Tap off the excess. 3 Saute salt pork with the floured meat in a small amount of fat in a dutch oven until browned. Add reserved marinade, and simmer until tender.  4 Before serving, combine two tablespoons of sour cream with one egg yolk, add to dish and season to taste with salt.

About


A game dinner with a small group, perhaps at a hunting lodge, can be an unforgettable event. The proper preparation of a game dish requires quite a bit of expertise in the art of cooking, but a successful result is sure to bring high praise to the cook. This is an old recipe.
As an accompaniment, try dumplings made of bread or potato, or noodles. Serve with fried apple rings and lingonberry preserves.