Fricasée de Gibier (Fricasee of Bushmeat) is a traditional French Guianan recipe for a fricassee of the local bush (game) meat in a spiced tomato base with chillies and green seasoning. The full recipe is presented here and I hope you enjoy this classic French Guianan version of: Fricasee of Bushmeat (Fricasée de Gibier).
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Wild game meat in Guiana includes tapir, pecari, iguana, and agouti. These are often fricasée'd and served with rice and peas.
I've used several game/bushmeats to make this, including springbok, wild Nigerian pig. grasscutter/greater cane rat. For most people I would suggest rabbit as a readily available meat that approximates the correct flavour.
Ingredients:
1kg game meat, cubed
200ml green seasoning
4 tbsp Olive oil
1 medium White Onion, diced
1 Green Bell Pepper diced
1/2 habanero chilli, finely chopped (adjust to taste)
4 Garlic cloves minced
4 tbsp Dry White Wine
500ml French Tomato sauce
1 tsp dried Oregano, crumbled
75g Pimiento filled olives
2 tbsp Sazon completa seasoning
2 small taro corms peeled and diced (you can substitute potatoes)
½ tsp Ground Cumin
120ml Water
Salt and freshly-ground black Pepper to taste
Method:
Place the meat pieces in a bowl, add in the green seasoning and rub in the meat. Set aside to marinate in your refrigerator over night.
Remove the meat from the marinade (reserve the leftover marinade for later) and season on each side with salt.
Heat oil in a large pot (a cast iron casserole [Dutch oven] is ideal) over medium-high heat. Add the meat and brown in batches (cooking for about 2-3 minutes per side). Use tongs to remove the meat and set them aside on a plate.
Add the onions and green bell pepper to the pan and fry over medium heat until translucent (about 4 minutes). Then add in the garlic and cook for another 2 minutes.
Pour wine and deglaze the pan, scraping the bottom to remove any stuck-on pieces. Simmer for just about 1-2 minutes until most of the liquid has evaporated.
Now stir in the the tomato sauce, any leftover green seasoning, water, cumin, sazon seasoning, olives, and stir. Return the meat to the pam, and arrange them in the sauce so they are not overlapping.
Season to taste with salt and freshly-ground black pepper.
When the sauce comes back to a simmer, reduce the heat to medium-low. Cover and cook the meat for 20 minutes. Stir the sauce occasionally during this time to make sure the meat isn’t sticking to the bottom.
Add the taro (or potato) pieces. Cover the pan and cook for another 25 minutes until the taro/potato pieces are fork tender.
During this time, simmer the sauce but do not boil. Keep it on low heat if you need to and give the pan a quick shake occasionally to move the ingredients around.
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