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 Swiss - Emince De Chevreuil Aux Champignons (Venison And Mushrooms)
adapted from A Taste of Switzerland by Sue Style
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Description
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Ingredients
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- 1 Pound Lamb -- Cubed
- 2 Tablespoons Olive Oil
- Salt And Pepper -- To Taste
- 1 Teaspoon Paprika
- 4 Large Juniper Berries -- Crushed
- 1 Teaspoon Butter
- 1 Medium Shallot -- Chopped
- 6 Ounces Mushroom -- Sliced
- 6 Ounces Chanterelle Mushrooms -- Sliced
- 2 Tablespoons Cognac
- 1 Can Beef Stock
- 6 Ounces Cream -- Optional
- Parsley -- Chopped
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Directions
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Marinate meat in oil, salt, pepper, paprika and juniper berries for 5 hours. Saute meat in butter until well browned. Add shallot, saute for 5 minutes. Add all mushrooms and simmer for 10 minutes. Add cognac, stock and cream. Season with salt and pepper. Sprinkle with parley and serve over rice or noodles.
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Serves
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4
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Time to Make
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0:00
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