French Spiced Venison. Recipe

French Spiced Venison Recipe

History:
French Spiced Venison is a traditional French dish that has been enjoyed for centuries. It combines the rich flavors of venison with a blend of aromatic spices, creating a dish that is both hearty and delicious. This recipe has its roots in the rural regions of France, where game meat like venison was commonly hunted for sustenance. Over time, it gained popularity among French nobility and became a staple on luxurious banquet tables.

Fun Facts:
- Venison, the meat of deer, is leaner and has a more robust flavor compared to other meats such as beef or pork.
- The use of spices in French cuisine dates back to the Middle Ages when spices were highly prized and often used to enhance the taste of dishes.
- The combination of lentils and sausages in this recipe adds depth and richness to the soup, making it a perfect choice for cold winter days.

Recipe: French Spiced Venison

Ingredients:
- 2 pounds of venison, cut into bite-sized cubes
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 quart of soup stock (vegetable or beef)
- 1 cup red wine
- 1 cup dried lentils
- 4 small sausages (such as French saucisson)
- Croutons for serving
- Butter for frying

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.

2. Add the cubed venison to the pot and cook until browned on all sides. This will help enhance the flavor of the meat.

3. Once the venison is browned, add the ground cinnamon, ground cloves, ground nutmeg, dried thyme, dried rosemary, salt, and black pepper. Stir well to coat the meat evenly with the spices.

4. Pour in the soup stock and red wine, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour, or until the venison becomes tender.

5. While the venison is simmering, cook the lentils separately. In a separate pot, bring the lentils and water to a boil. Reduce the heat to a simmer and cook until the lentils are soft and tender, usually about 20-25 minutes. Drain any excess water and set aside.

6. Add the cooked lentils to the pot with the venison and stir well to combine. Allow the flavors to meld together for another 10-15 minutes.

7. In a separate frying pan, cook the small sausages until they are browned and cooked through. Remove from heat and set aside.

8. In the same frying pan, melt butter over medium heat and fry the croutons until they become golden and crispy. Remove from heat and set aside.

9. To serve, ladle the French Spiced Venison soup into bowls. Add a cooked sausage and a few croutons to each bowl.

10. Enjoy the French Spiced Venison soup hot, savoring the rich flavors and comforting warmth.

Similar Recipe Dishes:
- Coq au Vin: A classic French dish that features chicken cooked in red wine, bacon, onions, and mushrooms. It shares similarities with French Spiced Venison in terms of slow-cooking, rich flavors, and the use of red wine.
- Boeuf Bourguignon: A hearty beef stew cooked in red wine and flavored with herbs and vegetables. This dish also showcases the wonderful combination of meat, wine, and flavorful spices - much like French Spiced Venison.
- Navarin d'Agneau: A French lamb stew, typically made with young lamb and a variety of vegetables in a flavorful broth. Although made with a different meat, this dish echoes the warm and comforting essence of French Spiced Venison.

Vote