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Pintadeau (young guinea fowl) from the Drôme
with Syrah Domaine du Rieu Frais
and its ravioles from Romans
Ingredients :
For 4 persons
- 1 young guinea fowl ("pintadeau") 1,5 kg
- 2 shallots
- 6 sage leaves
- 120 g of butter
- 2 garlic cloves
- 1/2 a bottle of Syrah Domaine du Rieu Frais
- 4 plaquettes of ravioles
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Pre heat your oven to 200°C.
Cut the pintadeau into pieces.
Heat the butter in a casserole and colour the pieces of pintadeau over sharp heat.
Peel and then slice the scallots thinly.
Take the pieces of meat out of the casserole
Brown the shallots, humidify them with the half bottle of Syrah - Leave them to stew for 3 to 4 minutes - Put the pieces of meat back - Add the garlic cloves - Cover the casserole - Put into the oven and leave for 35 minutes.
Cooking the ravioles :
Boil 1 litre of water, plunge in the ravioles, as soon as they surface pick them out with a skimmer and serve with a bit of butter.
Bon appétit. |
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Daube Provençale
Ingredients :
For 4 :
- 800 g of meat for daube
- 80 to 100 g of rind
- 4 carrots
- 2 oignons
- 2 tomatoes
- 100 g of Nyons olives
- 1 tablespoonful of Nyons olive oil
- 2 pinches of herbes de Provence
- salt, pepper, twist of orange
- 1/2 litre of Côtes-du-Rhône Village 13°,5 "Sélection Domaine du Petit
Barbaras"
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Cut the meat up into cubes of approximately 3 cm each side, as well as the rind, slice the carrot and the onion.
Put into the bottom of an auto cooker the rind and then the meat, the onion slices, the carrot slices and the tomato slices. Salt and pepper the whole thing. Add the oil, the orange twist, the herbes de Provence, the olives, the wine and then add enough water so as the meat is covered completely.
Cook for 1 hour from the moment of the rotation of the valve and one half to three quarters of an hour uncovered.
Serve warm with a Côtes-du-Rhône Village Petit Barbaras as accompaniment.
Bon appétit !
If you have any left over, heat it up the day after, it will be better. |
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Filet Mignon with Tapenade (olive jam) de Nyons
Ingredients :
For 4 :
- 1 filet mignon (approximately 600 g)
- 2 garlic cloves
- 3 tablespoonfuls of olive oil of Nyons
- 1 stick of sage
Sauce :
- 1 pot of 90 g of Tapenade de Nyons
- 1 glass of Madeira Wine
- 1 kg of apricots "Orangé de Provence"
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Prick the filet mignon with the garlic slices, pour the olive oil over the sage, bake in oven for 40 mn.
Before serving deglaze the cooking juice with half a glass of Madeira Wine and the pot of Tapenade.
After having cut the filet mignon, pour this sauce over it and serve immediately with poached apricot halves "Orangé de Provence". |
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