|This is Sauerbraten (a marinaded roast beef) with Spaetzle and Red Cabbage.|
The dish will look something like this but, delete the beef
and exchange it for the Guinea Fowl/Pheasant in the picture below:
Portion the birds and place in a glass bowl. Add a couple of bay leaves, roughly chopped onion, carrots, pepper corns, juniper berries, a few whole cloves and cover with red wine. Cover and leave overnight in a cool place (we have to stick it in the fridge in Angola).
Next day, brown the portions of bird off on high heat in a bit of olive oil in a cast iron casserole. Add a couple of tablespoons of flour to the sizzling birds, give it a good stir around and then add the strained liquid from the marinade. Best to do it gradually while stirring gently so that the wine combines with the flour and juices.
Strain a jar of pickled pearl onions (the really small ones) and place them in another heavy based pan, add brown sugar, a tablespoon, and caramelize. Don’t burn it, keep it all moving, and then add that to the birds.
Add wild mushrooms, can be dry but the heavier the flavor the better (button mushrooms are a bit bland), and a chopped up big chunk of smoked bacon (not the water injected sliced stuff you get in vacuum sealed packets) and also a pinch of black pepper.
Let this simmer gently for an hour or two. Check every now and then to see it isn’t burning on the bottom of the pan but be careful not to knock the flesh apart. Add chicken stock to prevent the sauce over thickening and burning and, towards the end, check seasoning. They like lots of salt here but you may get enough out of the bacon for your taste. If not, add a pinch or so to taste. Then take it off the heat and let it settle. Before serving, add cream to the sauce which by now should be thick as gravy.
I have never used a ‘Crock Pot’ but I imagine such a device would be ideal once you have assembled all the ingredients into one pot. As I have already said, this works with chicken as well but you get the best flavor if you use the genuine free range ones that are tougher than the farmed varieties.
This dish is best served with red cabbage (cooked German style), German Spaetzle (to soak up the sauce) and a cucumber dill cream side salad.
Now you have a choice and I know my dear old Granny (yes, I am in my mid-fifties and my German Granny is, thankfully, still alive) would argue with me on this but, bear with me while I explain. This stuff has to simmer for at least a couple of hours so the liquid we have added so far will not be enough. There are those, curiously putting their health before culinary happiness, who say you should now add plain water. What a load of tosh. There are those, my dear Granny included, who say we should add white wine. Granny, my darling Granny, matriarch of the Von Borken family, we have wine vinegar in there, why do we need to add only wine? Naturally, when I am in Baden-Baden and in her kitchen, I do it her way but when I am beyond her stern gaze, I add beef stock and only a dash of wine. This red cabbage is served as an accompaniment to rich game so we need to give it some legs so it can punch the diner’s tonsils on the way down. So I would suggest keeping the mixture simmering in beef stock, adding maybe another dash of wine vinegar an hour into the process. For the beef stock, the real stuff is of course best but an OXO cube dissolved into a litre of water is fine, you’ll probably only need half the stock anyway so you are not going to over flavor it. Knorr is rubbish, by the way.
|A lot of people hate doing things manually, they want to see an On Off button but this is so easy|
It is also good for ricing potatoes and squeezing the water out of soaked socks so they dry quicker on the radiator. The socks, not the potatoes.
Bon Appetit Monsieur Big Don 'Mad' Kev Alviti!
Go on, admit it. How many of you having read my last post saw the title of this one and thought, shit, it's turned into a shoot out at Fat Hippo's?