Monday, May 14, 2012

April 2012 DC challenge -Messieurs-Dames: Boeuf Bourguignon!

Kangaroo and Rabbit in Red Wine (a la Julia Child) Photobucket Photobucket

Recipe Source: Mastering the art of French Cooking – Julia Child

Blog-checking lines: Our May 2012 Daring Cooks’ hostess was Fabi of fabsfood. Fabi challenged us to make Boeuf Bourguignon, a classic French stew originating from the Burgundy region of France.

This month was great to make Julia's Child Boeuf Bourguignon. Which is a classic in itself for many cooks. I really tried to make the recipe as written I had the best intentions when I went to the shops but I couldn't resist the extra good bargains on kangaroo and rabbit the game meat shop was having. I got one whole wild rabbit for $4 and one kilogram of kangaroo fillet for $6. I got purple carrots which seem to be in abundance in the fruit and vegetable shops at the moment (they taste exactly the same as normal carrots but have deeply purple flesh and when you cut then they bleed a deep purple liquid that stains skin I have purple fingers now LOL LOL). I got small beet(root)s to add to the red wine while it was simmering I always find that a couple of beet(root)s makes the sauce a much better colour it gets rid of that "murky dark brown hue" that wine red sauces can have and it deepens the flavour of the meat and red wine reduction. At least I followed the red wine part of the recipe as Julia Child wanted. Kangaroo and rabbit only takes about 1-1/2 to 2 hours of simmering to cook to a melt-into-your-mouth texture. Roo tastes exactly like beef (I cannot tell the difference at all) while rabbit has a mild taste. I really liked the combination of the dark kangaroo meat and the white rabbit meat with the beet(root) and other vegetables. I have to say I was very worried about 3/4 of the way through, I tasted the liquid and it wasn't that nice, but by the end of the simmering time, the sauce was superb and so so tasty. The browned onions where a revelation to me I never realised how tasty they are and their texture has a wonderful tooth feel. I had a few titbits of the vegetables and meats they had picked up the red wine flavour strongly. Overall a good result I thought. I will be serving this tomorrow I think it will be even better tomorrow. Kangaroo, rabbit and bacon
The parsley, beetroot, purple carrots, mushrooms and pearl onions Photobucket
Notice the colour of the purple carrots and the other vegetables Photobucket
The red wine I used($7.77) Photobucket

Searing the kangaroo

 Searing the rabbit
 The pot at the beginning of the simmering Photobucket
The final result I loved the colour of the meat pieces and vegetables in the dish Photobucket


Marcy said...

I love your twist on the ingredients. It really highlights how Julia's recipe can be thought of as more of a method of French cooking than a recipe that you have to stick exactly to. Great pictures!

Cher Rockwell said...

I like that you took this and made it work with what was available and most cost effective.
The browned and braised onions were probably my favorite part of this dish.
Great job!

Barbara Bakes said...

Love your creative takes on the challenges. As always well done!

shelley c. said...

Beautiful job - I love the rich, deep color from your selection of vegetables. Great job.

Suz said...

Wow, what a dish! The colour of the sauce is stunning. I love how you put your own twist on things.

Poisonive said...

Bravo Audax - enjoyed the detail pics!

vanessalillian said...

I find that, once cooked, it is harder to tell the difference between roo and beef, but the smell as it cooks is totally different. Love your twist :)

Claudia said...

When I clicked onto your post, before it came up, my thought was I wonder if he'll do Roo Bourguignon? Awesome job combining two unusual meats for your take on this challenge.

chef_d said...

I love the meats you used! I'm imagining how delicious your bourguignon was!

chef_d said...

I love the meats you used! I'm imagining how delicious your bourguignon was! said...

That's kangaroo in there?? I didn't know people ate them. What is the meat like (and please don't say it tastes like chicken)...

Great looking recipe

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