Game Dinner

Name: Game Dinner
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 peppercorns; 1 sprig thyme; 1 carrot chopped; 1 rib celery chopped; parsley; water; 1 1/2 pounds rabbit duck, or venison, cubed; 1/4 pound salt pork lean, cut into small pieces; flour

20 ingredients

4 steps

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 peppercorns
1 sprig thyme
1 carrot chopped
1 rib celery chopped
parsley
water
1 1/2 pounds rabbit duck, or venison, cubed
1/4 pound salt pork lean, cut into small pieces
flour

Directions

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.