Game consommé

Game consommé

By
From
Becasse
Makes
2 litres
Photographer
Steve Brown

Ingredients

Quantity Ingredient
200g game meat offcuts, trimmed of fat and sinew and roughly chopped
1 carrot, chopped
1 onion, chopped
1 stick celery, chopped
1 garlic clove, roughly chopped
2 sprigs thyme
150g egg whites
2 litres Game stock, cold
salt and freshly ground pepper
30ml madeira
20ml armagnac

Method

  1. To make the raft, put the meat into a food processor and blitz until smooth. Tip into a mixing bowl. Put the vegetables, garlic and thyme in the processor and blitz to a rough purée then add to the bowl with the meat. Add the egg whites and mix together well.
  2. Put the cold stock into a large saucepan and whisk the raft in thoroughly. Heat very gently, whisking from time to time to prevent 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 the raft has formed on the surface, make a little hole in it to allow the steam to escape and prevent it breaking up. Simmer very gently for 40 minutes then remove from the heat.
  3. When cool, carefully ladle the consommé through a sieve lined with muslin. Taste and adjust the seasoning then stir in the Madeira and Armagnac. The consommé will keep in the refrigerator for 4 days or up to a month in the freezer.
Tags:
restaurant
Becasse
Justin
North
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