Recipe: game pot

A seasonal recipe that allows you to prepare and improve the “low cuts” of venison, the ones that very often end up in terrine. It can be made 24 or 48 hours in advance and remember, the warmer it is, the tastier!!!


For 6 people

2kg venison (see the diagram below for recommended cuts, ideally distribute each piece to roughly the same weight)

2 or 3 bony bones

6 small leeks

6 small rapchats

6 baby carrots

2 stalks of celery

1 onion sprinkled with 2 cloves

1 clove of garlic

1 tablespoon peppercorns

2 tablespoons of coarse salt

1 bay leaf

1 sprig of thyme

1 bunch of parsley

Of the vegetables, nothing is frozen, you can add potatoes, with firm flesh, some also put cabbage


Put the meat in a large pot, pour water (ideally 3 liters of water per kilogram of meat), add salt, pepper, peeled garlic, onion, cloves and herbs. Cover.

Start cooking on low heat until it boils, then adjust the heat so that the water is boiling throughout the cooking time. Degrease regularly. Leave to cook for 1 hour and 30 minutes.

In the meantime, peel the turnips and carrots, cut the celery stalks, and cut them into pieces.

Clean the leeks, leaving some greens and tie them into small bundles.

Wrap the marrow bones separately in cheesecloth (optional).

Add vegetables and bones.

Leave to cook for 1 hour

As for the potatoes, they should be cooked separately in a small amount of broth so that the broth does not become cloudy.

To serve, remove the garlic, onion and herbs.

Drain the meat and vegetables and serve immediately.

Add a cup of coarse salt, pickles and mustard.

Prepare small slices of toasted baguette with zucchini flavor.

Strain the broth through a fine sieve, put it in the refrigerator for easy defatting, and serve it the same day, since meat broths cannot be stored except by freezing.

Tips and tricks:

You need at least three pieces of different nature, consistency and taste: meat with a low content of fat (paleron, cheek or cheek), the other gelatinous (beef, steak, heel) and moderately fatty (dry, pork, ribs). ).

For the marrow, the difficulty is not to lose the marrow in the broth so that it can be spread on toast. To do this, you can wrap the bone in cheesecloth.

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