Salmis de Pintade

Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Salmis de Pintade. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Salmis de Pintade is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It's easy, it's fast, it tastes yummy. They're nice and they look wonderful. Salmis de Pintade is something that I have loved my whole life.

Many things affect the quality of taste from Salmis de Pintade, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salmis de Pintade delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Salmis de Pintade is 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few ingredients. You can have Salmis de Pintade using 12 ingredients and 7 steps. Here is how you can achieve that.

voici un vrai plat de fêtes, un plat de famille ... avec la pintade le goût est moins fort qu'avec du gibier comme ça même les enfants aiment ... j'ai un peu simplifié la recette traditionnelle de ma grand-mère mais cela reste un plat "à l'ancienne"

Ingredients and spices that need to be Prepare to make Salmis de Pintade:

1. 4 à 6 cuisses de pintades selon la taille
2. 500 g champignons de Paris
3. 2 carottes
4. 2 navets
5. 1 oignon
6. 200 g gros lardons
7. 1/2 l vin rouge
8. 1 verre de cognac
9. 1 foie de volaille
10. 20 g beurre
11. 20 cl d'huile
12. 1 cuillère à soupe maizéna

Instructions to make to make Salmis de Pintade

1. La veille : faire revenir dans une cocote des cuisses de pintade dans un mélange beurre et huile sur toutes les faces. sortez les de la cocote dans une assiette.
2. Dans la cocote faites revenir les lardons, l'oignon coupé en tranches et le foie coupé en petits cubes. Versez le cognac, décoller tous les sucs et flambez.
3. Ajoutez les carottes et les navets en rondelles, les champignons coupés en 4. Remettez la viande et couvrez avec le vin. Ramenez à ébulition pour faire évaporer l'alcool du vin.
4. Transférez dans la mijoteuse. laissez mijoter toute la nuit sur thermostat 1.
5. Le lendemain prélever 2/3 louches de sauce et faites bouillir. Ajouter une cuillère à soupe de maizena. Mélanger sans arret jusqu'à ce que la sauce épaississe.
6. Quand la consistance vous convient remettez le tout dans la cocotte et réchauffez pendant 30 minutes.
7. Servez avec des tagliatelles fraîches et le vin qui a servi à la sauce

As your experience and also confidence expands, you will find that you have more all-natural control over your diet plan and adjust your diet to your personal preferences gradually. Whether you intend to serve a recipe that uses less or more ingredients or is a little essentially zesty, you can make straightforward changes to achieve this objective. Simply put, begin making your dishes promptly. As for standard food preparation skills for newbies you do not require to learn them however just if you grasp some basic cooking strategies.

This isn't a full overview to quick as well as very easy lunch dishes but its good something to chew on. Hopefully this will certainly get your creative juices moving so you can prepare tasty dishes for your family without doing way too many square meals on your trip.

So that's going to wrap this up with this exceptional food Steps to Make Any-night-of-the-week Salmis de Pintade. Thanks so much for your time. I'm confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!