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Smoked meat platter, Cortland-style tarragon brunoise salad
Portions:
4Ingredients
Salad Brunoise estragole
- 1 Cortland apple
- 1 fennel bulb
- 1 large yellow beet, cooked
- 2 parsnips, cooked
- 12 green beans, cooked
- 30 ml (2 tablespoons) Pierre Gingras balsamic cider vinegar
- Black pepper to taste
- A few sprigs of fresh tarragon and rosemary, finely chopped
- 5 ml (1 teaspoon) whole-grain mustard
- 30 ml (2 tablespoons) olive oil
Meat platter
- Smoked and dried lamb
- Smoked and dried bison
- Smoked and dried red deer
- Smoked and dried duck breast
Preparation
- Dice the apple, fennel, beet, parsnip and beans. Set aside. To prepare vinaigrette, mix vinegar, pepper, fresh herbs and mustard. Drizzle in the oil and whisk to emulsify. Toss salad with dressing. Leave to stand for a few minutes to allow the flavours to blend well.
- Place the salad and 30 g (1 oz.) of each of La Maison du Gibier's smoked meats on a plate. Serve with walnut bread.
This recipe was created by chef François Pellerin of the restaurant Le Garde-Manger de François.
Portions:
6 x 250 ml jars or 6 cupsPreparation:
35 minCooking:
2 h 30
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Starters and side dishes
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Main courses
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Portions:
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