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You really don't know much about fine dining do you ?

Braised Badger

1 badger
1 small glass of armagnac
1 ginger root
1 bottle of dry, sparkling white wine
2 eggs
1 pot of crème fraîche
salt and pepper
500g forest mushrooms OR chestnuts to accompany
100g butter
oil

Eviscerate and skin your badger but keep the liver. Soak the carcass in water for at least 24 hours. This will help you to de-grease it more easily.

Once the badger is de-greased, cut it into pieces and brown it in a frying pan with butter. When the pieces are golden and stiff, flambée with the armanac, season and add a grated soup-spoon of ginger, fresh if possible.

Pour over the wine, and braise gently for at least two hours.

At the end of the cooking time, mix the chopped badger liver (cooked beforehand in a little oil), two egg yolks, a coffee-spoon of ginger and the crème fraîche, and pour into the cooking dish. Serve immediately.

This dish goes well with wild mushrooms or chestnuts.

Blu

This dish goes well with wild mushrooms or chestnuts.

Blu

It doesn't go well with wild badgers... :55:

meles meles wrote:

This dish goes well with wild mushrooms or chestnuts.

Blu

It doesn't go well with wild badgers... :55:

Then you really don't know much about fine dining do you? zzzzom

Blu :55:

:lol: :lol: :lol: :lol: :lol:

*Marks another card*

meles meles wrote:*Marks another card*

Had yours marked for quite a while now old son.

Blu

Some of the funniest posts in a long time, made me laff loud.

We're keeping safe by lying down on the zebra crossing at the moment, no-one can see us...

:lol: :lol: :lol: Or hide in a convent...OOOPS, nah that's penguins I am thinking about, sorry badger.

Careful ooman, don't mock the Monochrome Alliance: once we mobilise the zebras, penguins, killer whales, skunks and Siberian Tiggers you'll be stuffed...