Roasted venison stewed in red wine
◎ Sendai French Chef's Blog
From Sendai Station, walk for 17 minutes (southwest) towards Tohoku University's Katahira Campus.
From Aoba-dori Ichibancho Station on the Sendai City Subway Tozai Line, walk 6 minutes southwest towards the Sendai High Court.
Ura Ichibancho, along Gobashi Street
Opposite Mitsuharasha, on the first floor with the French flag on display
French home cooking and wine
[La Fleur de Suligier]
Owner chef Fumihito Sato
is.
Today, I will do my best to be of service to you.
I hope you will find this encounter to be a very valuable and meaningful one.
Please stay with us until the end.
Today I would like to talk about Italian regional cuisine.
Italy and France are not only neighboring countries, but they also share the same climate and ingredients in some regions, so they have many similar dishes.
This is a story about Italian cuisine, especially regional cuisine.
[Cuisine of the Aosta Valley]
Valley of Aosta
Aosta Valley is located in the northwestern corner of Italy and is the smallest of the 20 Italian regions.
○.Roasted venison stewed in red wine
Cervo arrosto and carbonade
Carbonade is a red wine stew in the Aosta Valley dialect (commonly known as carbonata, or carbonado in French). Venison or beef stewed in red wine is one of the standard dishes in this region.
The basic method is to use scraps of meat, which are marinated in red wine and then stewed in the red wine with the blood mixed in.
However, doing this will produce a lot of scum, so it's important to carefully remove it.
Here, following a style that has become popular in restaurants in Northern Italy in recent years, different cuts of venison are served on one dish, such as roasting the fillets and thighs and stewing the tendon-heavy meat, allowing customers to enjoy a variety of flavors.
The most popular garnish is polenta (a dish made by simmering corn flour in hot water or broth), which is commonly eaten in the region.
[How to make]
1. Cut the venison from a part with a lot of tendons into small pieces and marinate overnight in red wine and chopped carrots, onions, sage, and bay leaves.
②. Remove the venison from the marinade and wipe off the water. Season the venison with salt and pepper, coat with strong flour, and saute the surface in a frying pan with olive oil until crispy.
③. Add red wine to the marinade, bring to a boil, and carefully skim off the scum. Add the sauteed venison from ②, and simmer for about 2.5 hours while skimming off the scum to make a carbonade.
④. Season the loin or thigh meat of venison with salt and pepper, and bake it with bay leaves and rosemary in an oven at 200-250℃, turning it while cooking. Leave it in a warm place to rest for a while.
⑤. Make the polenta. Bring beef broth to a boil in a pot, add polenta flour (whole grain) and simmer while stirring. Add fontina cheese, mix and season with salt and pepper.
⑥. Place the polenta on a plate, arrange the thinly sliced roast venison on top, and finally top with the carbonara as a sauce.
○.Almond soup
Mandorla's Lunch
Almonds, which are said to have been introduced from Piedmont in the 18th and 19th centuries, have taken root in this region, which is in need of food that can be preserved for a long time. This soup is a specialty of a certain restaurant in Aosta, and is a dish typical of mountain regions, where almond puree is diluted with rich milk and butter is added to give it richness.
It can be served hot or cold, with or as a dessert.
[How to make]
1. Lightly boil the almonds with the skin on, drain them, and then peel them.
2. Blend with a small amount of milk until it becomes a paste, then dilute with the milk and add cinnamon.
③. Transfer to a pot, add the cloves, breadcrumbs, sugar, and unsalted butter, and heat.
4. Place on a plate and top with one clove.
That's all for today.
Thank you for reading to the end today.
See you again next time on the La Fleur de Sourisier blog! (o^^o)
Au voir
À bientôt (A bientôt)
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When it comes to French cuisine in Sendai, La Fleur de Sourisier is the place to go.
【La fleur de cerisier
It means "cherry blossom" in French.
Our hope is that our store will take root in this town like cherry blossoms and become a store that is loved by everyone.
We hope that our store can be of service to you.
La Fleur de Suligier
Sendai City Aoba Ward Ichibancho 1-15-20
Sonoda Building 1st Floor
TEL 022-724-7448
Reservations
Fumihito Sato
