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Mousse de Gibier (Mousse of Game)

Mousse de Gibier (Mousse of Game) is a traditional French recipe for a classic dish of left-over game with chicken livers and game stock made into a mousse with egg yolks and egg whites that's oven baked in a bain-marie (double boiler). The full recipe is presented here and I hope you enjoy this classic French version of: Mousse of Game (Mousse de Gibier).

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Serves:

6–8

Rating: 4.5 star rating

Tags : Game RecipesBread RecipesBaking RecipesFrench Recipes


Ingredients:

2 tbsp butter
2 shallots, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
3 tbsp plain flour
220ml red wine
1 tbsp tomato purée
350ml bouillon
1 bouquet garni
bones and trimmings of game
300g boned remains of game
3 chicken livers
2 egg yolks
3 tbsp butter, softened
1 pinch of cinnamon
2 egg whites
brown Breadscrumbs
butter
salt and freshly-ground black pepper

Method:

Melt the 2 tbsp butter in a saucepan then add the shallots, carrot and celery. Fry until lightly browned then scatter the flour over the top and stir to form a roux. Stir in the red wine then dissolve the tomato puree in the bouillon and stir this into the pan as well. Continue stirring until smooth then add the game bones, season, bring to a simmer and cook for 30 minutes. Strain the liquid and turn into a bowl.

Mince the mixed game meats and the chicken livers then turn into a bowl and stir in the egg yolks and the 3 tbsp butter. Adjust the seasonings to taste then blend in 4 tbsp of the wine sauce. Whip the egg whites until stiff then fold into the mixture.

Butter a mould then sprinkle with the breadcrumbs. Pour in the mousse then place in a roasting dish, pour in boiling water to half way up the sides of the dish then place in an oven pre-heated to 170&x00B0;C and cook for 50 minutes. Remove from the oven, allow to cool for 5 minutes then carefully turn out onto a serving plate.