[ Post a Response | Mauritian Cuisine ]
Posted by Madeleine on 29/3/2007, 10:08 pm 2 kgs meat (pork or game) Cut meat in bite size pieces and marinate in the red wine, sliced Remove onions from marinade and stir fry in 1 tablespoon of vegetable
211.28.206.144
Here's one recipe:
3 tablespoons green pepper freshly crushed
3 tablespoons Dijon mustard
375 ml good red wine eg cabernet sauvignon
100 grams sliced onions
100 grams finely sliced carrots
1 small tin pate de foie gras
1 teaspoon finely crushed garlic
1 teaspoon whole black pepper
1 tablespoon white flour
thyme & parsley to taste
onions, sliced carrots, mustard and black pepper for 24 hours.
oil until cooked. Add the meat pieces and cook over medium heat until
cooked and of a golden colour. Add the remainder of the marinade, the
pate de foie and the finely crushed green pepper to the meat pieces. Mix
well together and allow to simmer uncovered for 20 minutes or until meat
is cooked to your preference. Sprinkle the white flour to bind the sauce
(alternatively use 1 teaspoon of corn flour in 125 ml of water) into the
meat. Mix well together. Cook for a further 5 minutes. Remove from heat
and enjoy.
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