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The Hunter’s Fondue

Difficulty Level: Easy
Not Spicy
4-6 persons
bouillon
La Fondue du Chasseur

Are there any hunting enthusiasts among you? Great news! Here’s our very first exclusive fondue for big game, such as moose, caribou and deer. The broth is both full-bodied enough to tame wild meat and gourmet enough for you to enjoy its subtleties. How about the perfectly paired burnt rosemary and dune pepper mayonnaise?

Whether you’re at the campsite, the chalet or at home not far from your fireplace, this exclusive recipe will introduce you to a new way to enjoy fondue!

bouillon
La Fondue du Chasseur
  • Ingredients

    When using the Evolution Mini, reduce the amount of ingredients by about one-third.

    FOR THE BROTH

    • 2 x 946ml containers of beef bouillon or beef bone broth
    • 1 can of beef consommé
    • 1 cup of ketchup
    • 1 cup of red wine with slight tannins, or dry white
    • ¼ cup of neutral oil, such as Canola oil (optional)
    • 4 tbsp. of Worcestershire sauce
    • 4 tbsp. brown sugar
    • 2 tbsp. of Bovril or more, to taste
    • 4 sprigs of rosemary
    • Freshly ground pepper, to taste

    FOR THE BURNT ROSEMARY AND DUNE PEPPER MAYONNAISE

    • 1 cup of real store-bought or homemade mayonnaise
    • 1 French shallot, finely chopped
    • 1 1/2 tbsp. of Worcestershire sauce
    • 20 to 30 needles of “burnt” rosemary (see recipe) from a generous sprig
    • 1 tsp. brown sugar
    • 1/2 to 1 tsp. of pickled green peppercorns (optional)
    • Freshly ground pepper, to taste

    INGREDIENT SUGGESTIONS

    • Hunting meat in cubes or slices, sliced parsnip, sliced celeriac, several varieties of mushrooms (e.g.: shiitake, Paris, Portobello, etc.) baby potatoes, crusty sourdough
  • Preparation

    BROTH PREPARATION

    • Combine all the ingredients in a large pot, bring to a boil then reduce the heat and simmer for 15 minutes.
    • Keep warm until ready to serve.

    MAYONNAISE PREPARATION

    • Place the oven rack at the top and preheat the broil.
    • Line a heat-resistant baking sheet with aluminum foil and arrange the rosemary sprig.
    • Bake for about 1 minute, watching closely until the rosemary begins to brown and smoke very lightly.
    • Place 20 rosemary needles in a mortar pestle and reduce to powder.
    • Finely chop green peppercorns
    • In a bowl, mix mayonnaise, burnt rosemary powder, brown sugar and chopped peppercorns, then season to taste
    • Decorate with 10 needles of burnt rosemary and keep in the fridge until serving.

    MEAL FINISHING TOUCHES

    • Arrange the ingredients on serving plates.
    • Take rosemary sprigs off the broth and pour it into the Fondussimo using a pitcher and enjoy.

    A few tips

    • Meats that should never be eaten without fully cooking them include poultry (e.g. chicken and turkey), most cuts of pork and wild game meat. While this kind of meat is often perceived as “clean” because it comes from nature, it can still carry parasites that have not been destroyed by freezing that may have serious consequences on human health.
    • The safer meats include cuts of beef, farmed game, lamb and duck intended for this purpose. Ask your butcher or your retailer for more information. When in doubt, it’s better to cook everything well than to risk poisoning!
    • To simplify the Rosemary Mayonnaise recipe, use fresh raw rosemary instead of the burnt version.