RECIPE FROM FOODFULLSTOP.COM - THE BEST QUALITY FOOD & DRINK, DIRECT FROM THE PRODUCER.

RECIPE FROM FOODFULLSTOP.COM - THE BEST QUALITY FOOD & DRINK, DIRECT FROM THE PRODUCER

Asparagus Fonduta

A rich, foamy sauce for asparagus.

Enough for 4

Ingredients

 Asparagus Fonduta

700g Asparagus
2 egg yolks
250g creme fraiche
100g grated parmesan
Black pepper

Method

1. Mix the egg yolks, creme fraiche and parmesan in a heatproof bowl.
2. Place the bowl over a pan of boiling water and whisk.
3. Keep whisking until the mixture becomes foamy and light and thick. Add lots of freshly ground black pepper.
4. Meanwhile, cook the aparagus, either by steaming or in pleanty of boiling, salted water.
5. Serve the hot asparagus with the fonduta spooned over the top.
 
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...cooking term
Venison is very good for your health. High in protein, like beef, but much lower in fat. It is also full of vitamin B, iron, phosphorous, zinc and selenium. (If you know what all those are).

Cooking wise, you can treat it like beef, the less exercised muscles can be cooked quickly and served pink. The shoulder suits a slow, gentle braise. The younger the deer, the more tender the meat will be. However, don't disregard an older beast, for once marinated and cooked slowly, it will taste delicious.

The gamey flavour goes well with sweet flavours, such as the sherry in the Pedro Ximinez recipe, otherwise, redcurrant jelly or port are excellent, as are rosemary and juniper, sweet carrots or squash.

In Britain we have several types of deer, the most common being Red deer, Fallow and Roe, but you can also find Sika and Muntjac. They are all very different and very delicious.