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2 tbsp. olive oil
1 oz. onion, pared, brunoise
2 garlic cloves, pared, minced
3 sun-dried tomatoes, brunoise
1/4 cup Sauterne
6 oz. venison trimmings
2 oz. fatback
2 tbsp. venison glace de viande
1 oz. crushed ice
pinch of cardamom
pinch of coriander
1/4 tsp. thyme
salt and pepper, to taste
1 ft. lamb casings
Heat oil in saute pan; add onion, garlic and tomatoes. Cook until onions are translucent; deglaze with Sauterne. Reduce until dry. Remove from heat; let cool. Reserve. Place remaining ingredients except casings in grinder; grind twice through fine die. Place in bowl in ice bath; add reserved tomato mixture. Combine. Cook off small sample; adjust seasonings as needed. Stuff into casings; poach. Let cool; slice.
1 oz. onion, pared, brunoise
2 garlic cloves, pared, minced
3 sun-dried tomatoes, brunoise
1/4 cup Sauterne
6 oz. venison trimmings
2 oz. fatback
2 tbsp. venison glace de viande
1 oz. crushed ice
pinch of cardamom
pinch of coriander
1/4 tsp. thyme
salt and pepper, to taste
1 ft. lamb casings
Heat oil in saute pan; add onion, garlic and tomatoes. Cook until onions are translucent; deglaze with Sauterne. Reduce until dry. Remove from heat; let cool. Reserve. Place remaining ingredients except casings in grinder; grind twice through fine die. Place in bowl in ice bath; add reserved tomato mixture. Combine. Cook off small sample; adjust seasonings as needed. Stuff into casings; poach. Let cool; slice.
