from gun to fork

“This platoon suits the cozy hunt, in the southwest and generally…

“This platoon suits the cozy hunt, in the southwest and in general”, emphasizes Guillaume Desenfant, communications director of the Departmental Federation of Hunters of Gironde (FDC33).

Pheasant, wood pigeon, duck, wild game, hare, wild boar: hunting also has its seasonal products. “Game is too often only prepared at Christmas time,” laments Guillaume Desenfant. “However, it can be eaten all year round, especially as it is a meat of high nutritional quality because it is low in fat and rich in protein. »

Accustomed to cooking programs when he worked for the channel Seasons or for web TV at FDC33 and even in the National Federation, Guillaume Desenfant, now also presenter of the program Campagnes hebdo on le Chasseur français TV, knows from experience how much cooking is a vector of communication and is a part of living well in the countryside.

And since “from a shotgun to a fork there is only one step”, he offers “Sud Ouest” his recipe for game parmentier, which he often takes when approaching, a method of quieter hunting. Ten minutes to prepare, sixty to cook, the recipe is easy.

Wild parmentier

Ingredients for 6. For the mash: 1 kg potatoes, 20 cl milk, 1 tablespoon fresh cream, 50 g butter, 100 g grated cheese, salt. For the stuffing: 200 g game, 100 g beef, 1 onion, 1 shallot, 2 cloves of garlic, 1 carrot, 25 g butter, salt and pepper.

Way to follow. Chop the meat (venison and beef), onions, garlic and shallots. Peel and cut the carrot into very thin sticks. Peel the potatoes and cut them into small pieces. Boil the potatoes in salted water for about thirty minutes. Brown the carrot in the butter in a sauté pan for a minute, then add the onion, garlic and shallot. Simmer for two minutes. Then add minced meat, salt and pepper and cook for ten minutes while stirring. Pass the potatoes through a potato press and add butter, milk and cream. Salt well. To mix everything. Place the meat in a gratin dish and cover it with mashed potatoes. Finish with grated cheese. Put in a hot oven (thermostat 7) for ten minutes and then two minutes on the grill.

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