Quiche stuffed with venison
Instructions
The doses indicated serve to prepare 12 cakes of 12 cm in diameter or a cake of 24 cm in diameter.
Sift the flour on the work surface, placing a fountain, make a recess in the Center and place the butter into small pieces, salt and yolk.
Knead until obtaining the crumbs, then add the water and mix the whole thing quickly.
When the dough is smooth and homogeneous, collected a ball, wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.
After this time, roll out the dough with a rolling pin and use the browse obtained to cover the special moulds.
Slice the meat and cut it into half inch cubes.
Do heat the butter in a saucepan, heat the saucepan and flesh from each side, moderate heat.
Add the chopped onion and garlic and FRY themselves.
Sprinkle the mixture with salt and pepper, and then transfer it into a bowl, let cool and add the grated cheese.
Add the eggs and mix with a wooden spoon.
Pour the cream and stir again to build it well.
Clean the parsley, finely tritatelo with the Crescent and add it to the mixture.
Stir thoroughly, so mix well all the ingredients, then season with salt and pepper.
Spread the filling in the pits without obtained to arrive at the border, and livellatene the surface.
Bake the quiche in preheated oven (200° c) for 25-30 minutes.
After cooking let stand the cakes for a few moments before place.
---ADVICE.
This is a tasty variation of the classic quiche lorraine, whose filling is prepared with meat from game animals.
It is possible to prepare one pie, or many small cakes, like those proposed in the recipe, which can be served either as an appetizer or as a snack or with the appetizer.
However, the cakes, cupcakes taste just removed from the oven, in order to fully appreciate all the flavor of the filling.
Ingredients and dosing for 6 persons
- For the salty shortbread:
- 250 g of flour
- 125 g of butter
- Salt
- 1 egg yolk
- 2 tablespoons of water
- For the filling:
- 250 g of fallow deer meat
- 30 g of butter
- 1 onion
- 1 clove of garlic
- Salt
- White pepper
- 200 g of grated emmenthal cheese
- 3 eggs
- 20 cl of cream
- 1 sprig of parsley