Game Meat Mayonnaise

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

The second version of preparing mayonnaise from game meat differs from the first in that the fillet of game meat laid on the salad is covered with natural mayonnaise sauce. In this case, the fillet covered with sauce is garnished with slices of fresh cucumber and green herbs (the sauce is not served separately). Recipe from 'The Book of Delicious and Healthy Food', 1952.

Ingredients

Corn Salad - 10.6 oz
Mayonnaise - 6.3 oz
Grouse - 2 pieces
Gelatin - 0.5 oz

Step by Step guide

Step 1

Remove the skin from the game, gut it, and rinse it in cold water. Then place the fillet pieces, legs, and back of the bird in a pot, salt it, and add water to cover the bird by two-thirds. Cover the pot with a lid, put it on the heat, and when the water boils, cook for another 20-25 minutes.

Step 2

After cooking, place the game in a bowl and cover it with a damp cloth. Prepare jelly from the broth obtained during the cooking of the game. After cooling, remove the fillet (meat) from the bones with a knife, trim it, and arrange it on a dish or plate with gaps of 2-3 cm between the pieces of meat and cover with sauce (1-2 tablespoons).

Step 3

Prepare the sauce as follows: mix 2/3 cup of mayonnaise and 1/3 cup of jelly made from the broth of the game (the jelly should be added to the sauce when it is cooled but still liquid), add strong vinegar and salt to taste, mix well, and cool until the sauce thickens and holds on the fillet when poured, quickly setting. To prevent the sauce from solidifying during preparation, it should be stirred quickly with a spoon or spatula. The sauce can be warmed by placing the bottom of the pot in hot water for a few seconds and stirring the sauce to the desired thickness.

Step 4

The finished fillet can be decorated with patterns made from green herbs, fresh cucumber, carrots, peas, and eggs. The decorations should be secured by pouring a thin layer of semi-solid jelly over the fillet along with the decorations.

Step 5

When serving, place a mound of diced or julienned vegetable salad dressed with mayonnaise in the center of a round dish. Surround the mound with a layer of finely chopped green salad and lay the game mayonnaise on top. Place finely chopped jelly in the gaps between the pieces of fillet. A green sauce or mayonnaise can be served separately with the game mayonnaise.