World Hearth Recipe Collection
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ

Swiss   -   Emince De Chevreuil Aux Champignons (Venison And Mushrooms)   adapted from A Taste of Switzerland by Sue Style

  • 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
Directions 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.
Serves 4
Time to Make 0:00

Printer version   0 Votes - Yum: 0, Easiness: 0, Speed: 0, Overall: 0 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:

Recipes © by their authors.
Site courtesy of