Game consommé

Game consommé

By
From
French Lessons
Serves
4
Makes
2 litres
Prep
30 mins
Cooking time
20 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
150g game meat trimmings from breast or legs, trimmed of fat and sinew
1/2 carrot
1 shallot
1/2 celery stalk
1 garlic clove
2 sprigs thyme
5 egg whites
2.5 litres Brown chicken or game stock, at room temperature
salt
30ml madeira
20ml armagnac
pepper

Method

  1. To make the raft, put the meat into a food processor and whiz until smooth. Tip into a mixing bowl. Put the vegetables, garlic and thyme into the processor and whiz to a coarse purée. Add the vegetables to the meat and stir in the egg whites until well combined.
  2. Put the stock in a large saucepan and whisk in the raft thoroughly. Heat very gently, whisking from time to time to stop the solids from sticking and burning. As the stock comes to a simmer the raft will begin to coagulate and rise to the surface. Once it has set on the surface, make a little hole in it to allow the steam to escape. Simmer very gently for 20 minutes then remove from the heat.
  3. When cool, carefully ladle the consommé through a sieve double-lined with muslin. Taste and adjust the seasoning then add the Madeira and Armagnac. Serve immediately or transfer to a container with a tight-fitting lid and refrigerate.The consommé will keep in a sealed container in the refrigerator for 3–4 days or up to 3 months in the freezer.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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