ADVERTISEMENT
ingredients
Cipaille
Moose knuckle
Marrow bone
Deer collarbone
Goose
Snipe
Woodcock
Pheasant
Teal bird
Or any other wild meat
Pastry
Minced onions
Potatoes cut into cubes
Mushrooms cut into large pieces
Cinnamon, clove and savory
Salt and pepper
Stuffed neck
1
goose neck, gutted and plucked (keep the head intact)
200
g minced pork or goose
½
cup crumb soaked in cream
1
potato, chopped into very small cubes
1
garlic clove, minced
3
Tbsp white wine
1
egg
1
branch of thyme, stripped
1
branch of rosemary, stripped
Salt and pepper
Stock
1 ½
L onion soup broth
pork broth
½
bottle of wine
ADVERTISEMENT
directions
Step 1
Place all large pieces of game in a large stewpot and mix together with spices.
Step 2
Add chopped potatoes onion. Season.
Cover with pastry, piercing holes to allow steam to escape. Set aside.
Step 3
Mix all ingredients together and stuff the empty, plucked goose neck.
Step 4
Bind the goose neck shut with string and cover the head with aluminium foil.
Step 5
Place the stuffed neck at the centre of the cipaille.
Step 6
Mix all ingredients together.
Step 7
Pour the broth over the cipaille crust.
Step 8
Cook over high heat and bring to boil.
Step 9
Place the stewpot in the oven and cook at 300?F (150?C) for 3 to 4 hours.
Step 10
Cover for the first hour only.