Venison Medallions Grand Veneur With Braised Fennel With Pernod
Grand Veneur has the meaning of great hunter or great forest man or hunter. This is a recipe for the best of the venison meat. It consists of the loin on venison. It is the most tender part of any meat on any type of game. I know most people do not like the taste of deer meat or venison. I however have change my thoughts on the matter after I had this dish. It does have a different flavor than beef and it is not as mild as elk in flavor, but it has a taste that will compliment all of the components in this dish.
Chili Prown
Rub in the butter and fat until the mixture resembles fine breadcrumbs, or work in the food processor, being careful not to over-mix. Mix in the liquid gradually, adding enough to bring the pastry together into a ball. In a food processor, add the liquid through the funnel while the machine is running. Carefully press the pastry onto the bottom and up the sides of the dish, taking care not to stretch it.
I Love German Wine And Food - A Mosel Riesling
If you are looking for fine German wine and food, consider the Mosel region of central western Germany on the border of Luxembourg. You may find a bargain, and I hope that you’ll have fun on this fact-filled wine education tour in which we review a local white Riesling tasted with several meals and paired with imported cheeses.