Traditional braising or stewing
oven
braise
b
Cuts suitable for braising and stewing
Stews, casseroles
and pot-roasts
The principles behind
braising and stewing are
exactly the same. Both
methods involve cooking
in liquid (often stock or
wine, or a mixture), at a low
temperature in the oven
or on the hob. This gentle
slow cooking process is a
combination of roasting and
steaming and transforms
humbler cuts of game
meat and nearly all
types of poultry into
mouthwatering meals.
pan
1. Prepare the meat
2. Sear for flavour
At least 15 minutes before cooking,
remove the defrosted meat from its
packaging and pat dry with kitchen
paper. Allow the meat to come to
room temperature. Preheat the
oven to 140ºC-160ºC/275-325ºF/
Gas 1-3. Also prepare some
vegetables (see hints and tips)
to enhance flavours while braising.
As a rule of thumb: one third of
the meat weight gives you the
weight of vegetables needed.
Heat a large ovenproof pan over
a high heat, add a little oil and sear
the meat until nicely browned all
over. For stews and casseroles,
sear the small pieces of meat
in batches to make sure they
are evenly browned all over.
Do not burn the meat as it will
taste bitter. Take out the meat
and sear the vegetables until
nicely caramelised.
Game
Game Birds
Poultry
Red Deer Haunch Roast
Roe Deer Haunch Roast
Diced Red Deer
Diced Roe Deer
Red Deer Braising Steaks
Venison Osso Bocco
Hare Legs
Diced Hare
Partridge Breast Fillets
Pigeon Breast Fillets
Pheasant Breast Fillets
Mallard Duck Breast
Diced Game Birds
Chicken Legs
Duck Legs
Loué Chickens
whole or cut into pieces
Hints and tips
• To braise poultry both white and red wine may be used. It depends on your recipe and your taste.
For example the famous dish “coq au vin” is cooked with a good red wine. However white wine gives
wonderful results too. We recommend using dry wines like Riesling or Chardonnay. To finish white wine
braised dishes, separate the meat from the sauce, add some cream and reduce on the hob to a smooth
consistency.
• To enhance flavours the use of vegetables is invaluable and it also gives the sauce some texture.
Use onions, carrots, celery, leeks and if desired garlic, cut into hazelnut size pieces before adding
to the pan.
• If your sauce doesn’t reach the consistency you require, simply dissolve 1 tbsp of corn flour in either
some cold wine, stock or water and add gradually to the simmering sauce until it thickens. Don’t be
tempted to use regular flour as this could mask fine flavours and you would have to simmer for
about 20 minutes to get rid of these dusty flavours.
• To get a professional shine on your sauce and to enhance the flavours, whisk the sauce just before
serving or use a hand blender and finally add 10-20 g cold butter. Stir until dissolved and serve with
your meat.
18
3. Add the liquid
4. The cooking process
5. Test the meat
After searing the vegetables,
place the meat back into the pan
and add wine, stock or a mixture,
this is known as ‘deglazing’.
If you wish, herbs such as bay leaf,
peppercorns or cloves may be
added also. Make sure that
the liquid covers at least 1/3 - 1/2
of the meat and bring gently to
the boil on the hob.
TIP: Avoid boiling too quickly as
this can make the meat stringy.
Cover with a lid and transfer to
the preheated oven, or continue to
simmer gently on the hob at a very
low temperature. For the perfect
braise we recommend using the
oven method as the process is
more gentle and the meat does
not stick to the bottom of the pot
as it can with the hob method.
Check from time to time and top
up with liquid if needed.
Cooking times vary depending
on the cut and your oven.
As a rule of thumb, you should
check casseroles after 1 hour
and at regular intervals thereafter.
The easiest way to check joints is
to use a meat fork, inserted into
the thickest part of the meat.
The fork should go in and out
easily. With stews and casseroles,
simply take a piece out and taste it.
For further help and advice call 01467 629666
Poaching/Stewing
This cooking method is especially good for poultry and is a very easy
way to produce wonderful dishes without too much work. Dishes can
be prepared up to two days in advance. Simply put the meat (whole
or cut into pieces) into a large pan, cover with water and simmer just
under the boiling point with some vegetables. Use vegetables such
as onions, carrots, celery and leek or for a more specific flavour,
parsnips or swede. Spices like crushed peppers, cloves and garlic
can also help to give depth of flavour.
Cook for up to 2 hours for whole birds eg. chickens. Always add
herbs like bay leaves, parsley, tarragon or chives at the end of the
cooking process as it doesn’t take long to extract their fine flavours.
The liquid makes a superb soup or stock for sauces.
For more information visit donaldrussell.com
19