What M. Parret Likes

IMG_5141b

You have to say that M. Parret has come a long way since I met him more than a dozen years ago.  He hasn’t changed really, but he will occasionally acknowledge that, perhaps, some Americans cook some things well.  In any case, that suspicious, what-bizarre-American-thing-has-she-made-now look is no longer present when I put food on the table.  Yes, yes, French is best, blah, blah, blah says Le Parret, but that doesn’t spoil his appetite :)

IMG_5153b

On the other hand, I, have always admired the simple, fresh, goodness of traditional French cuisine.  It reminds me of the meals my grandmother and mother made; food that not only is filling but also appealing to eye and tongue.

IMG_5165b

One of Tonio’s hunting friends gave him a lovely little “gigot” of roe deer and he gave it to me, hoping for lunch in the near future.  M. Parret does this too; “Here’s a little wild boar roast.  Should I bring salad from the garden?”  :-D  I like this because it broadens my knowledge in the preparation of gibier or game animals.  In the beginning, I was like oh-my-God, what am I going to do with this, how long to cook, what to cook it with?  However, the miracle of game meat in France is that it’s like domestic meat with a different taste. Not what I would call “gamey”, just different, tender and delicious.  It tastes like deer.  I cooked the haunch as I would lamb and rubbed it with some Bavarian essence in a sort of French-German detente.

IMG_5180b

It’s melon season, so I cut one into 8ths and draped them with some of the Limousin ham I bought at the medieval fair to serve as entrees.  Very nice :)

IMG_5191b

And of course we had cheese that M. Parret always insists on bringing and arranging himself.  He complained about the oval platter out of habit but, as always, the cheese was exceptional.  It most be difficult being really old.  I try to understand :D

IMG_5203b

Gigot de Chevreuil a la Tajine

1 deer haunch from a small breed deer or at least a young regular one, poked all over with a knife

Bavarian essence

6 large potatoes, quartered

6 carrots, cut into large chunks

2 onions, quartered

4-6 cloves fresh garlic, thinly sliced

2 tbsp fresh herbs, chopped (I used oregano and rosemary because that’s what I had)

1 tsp salt

1/2 tsp pepper

2 tbsp olive oil

Rub the poked deer with the essence and refrigerate overnight or at least for 2 hours.  Mix the potatoes, carrots, onions, garlic, herbs, salt, pepper and olive oil together and place on the bottom of a tajine.  Top with the deer, cover and roast in a 375 F oven for 1-1 1/2 hours.  Uncover and continue to roast for 30 minutes.

About these ads

About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, Food and Wine, French, Main dishes, Recipes and tagged , , , , , , , , . Bookmark the permalink.

21 Responses to What M. Parret Likes

  1. alifemoment says:

    Wow delicious meal! :)

  2. What a wonderful meal! Everything looks delicious! :)

  3. cecilia says:

    delightful, the deers bottom looks divine.. how wonderful to have such a friend.. he is a Good Person.. not many of them around i think.. as always, i love the cheese platters.. c

  4. Mad Dog says:

    That’s a delicious looking meal. I think you’ve won M. Parret over. I”m very pleased to see his return and that hospital hasn’t harmed his appetite or love of cheese :-)

  5. reggiorif says:

    I think you’ll find that many of us share M. Parret’s taste… at least I do! It all looks wonderful :)

  6. Ah bless M. Parret!

  7. I love venison, and you’ve nailed it with this recipe, can just imagine all the flavours from the venison dripping out onto the veg….mmm
    Cheers
    Marcus

  8. “It’s melon season, so I cut one into 8ths and draped them with some of the Limousin ham” consider me in a major sulk at those words. OK consider me as just being plain old jealous, there are things I miss about france, and melon season is one of them and good Limousin ham being another!

  9. Pingback: Introducing ‘new’ Bloggers #9 | thenotsocreativecook

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s