#fricassee

[morethansalad]

Vegan Chicken Fricassee (German Hühnerfrikassee)

[violet-diva]

hello Ms Farie :D im offering either Maverick or David (both if you'd like) to be cooked into any fowl dish of ur choice :]

Here you go, darling 💜 A nice delicious Maverick fricassee ~

[hotlikeharissa]

I love fricassé

[tomorrowcomes-comic]

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When Tomorrow Comes - Part II

2/12

[cerealkiller740]

1953 Swanson Chicken Fricassee advertising and recipe

[tastesoftamriel]

The Emperor’s Venison Fricassee

Fricassees are normally made with chicken, but the Emperor (which one? Who knows!) has to have the best and most unusual cuisine served at his table, so why not some tender chunks of venison? This deliciously fragrant Breton-style stew is perfect for autumn and winter nights and is enough to feed your family and friends!

You will need: 1.5kg venison, chopped into generous chunks ¼ cup butter, softened 1 onion, diced 3 cloves garlic, finely chopped 4 cups chicken or vegetable broth ¼ cup heavy cream 2 egg yolks 2/3 cup white wine 5 fresh tarragon leaves, chopped finely 3 large portobello mushrooms, diced roughly 2 medium sized potatoes, peeled and cubed 1 carrot, diced 2 tbsp flour 2 sprigs fresh parsley 2 sprigs fresh thyme 1 bay leaf Juice of ½ lemon Crushed sea salt and black pepper, to taste Olive oil

Method: Season the venison well with salt and pepper. In a large pot, melt the butter and add a splash of olive oil, and reduce to medium-high heat.

Brown the venison, stirring every now and then to make sure all the pieces are evenly cooked. Fry until medium (brown on the outside but still pink on the inside) to keep it tender during the stewing process. Remove from the heat and transfer to a plate.

Reduce to medium heat and sautée the carrots, potatoes, and onion until tender and golden brown, about 10 minutes.

Add the mushrooms and flour to the pot, and stir well until the flour has been dissolved evenly. Pour in the wine and broth, and bring to a boil. Give it a good stir then add the venison and jus, and add the parsley, thyme, and bay leaf, tied together with string. Reduce to a simmer and cover partially, cooking for 30 minutes. Once again, remove the venison and transfer to a plate.

In a bowl, whisk together the egg yolks and cream, then pour into the pot slowly while stirring all the while to make sure it doesn’t congeal.

Put the venison back in, along with the lemon juice and tarragon. Stir all well into the sauce, simmer for another 2-3 minutes, then serve immediately.

[nolafoodporn]

Country Fried Filet Mignon with tasso gravy and a side of ham hock and field pea fricassee with pickled quail eggs and rice from Galliano Restaurant

[morethansalad]

Jackfruit Fricassee with Rice (Vegan)