Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Daube along with all the Daube containing recipes presented on this site, with 1 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Daube recipes added to this site.

These recipes, all contain Daube as a major wild food ingredient.

Daube is a classic French technique for cooking a stew using a single joint of meat braised in red-wine stock, with vegetables and herbs. Once the meat has cooked it is set to one side and the braising liquid is thickened and then reduced so that it can be served as a sauce with the meat and vegetables.

Classically it's beef that's cooked this way but the technique works well for other meats such as venison.