Frank's Recipes! Cotes D'ours Au Miel (Bear Cutlets with Honey)

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Cotes D'ours Au Miel (Bear Cutlets with Honey)

4 bear meat cutlets (chops) off the bone
250g (9 oz) mild flavoured honey, e.g. Acacia
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh dill
2 tablespoons sunflower oil
2 tablespoons sherry vinegar
2 teaspoons creme fraiche (or use sour cream)
100 ml (4 fl oz) water
1/2 teaspoon ground (or finely crushed) green peppercorns
A pinch of salt

Quantity serves 4

Measures are metric with UK Imperial in brackets. A teaspoon is 5 ml, a tablespoon is 15 ml.

Mix the honey, thyme and dill in a flat dish and put in the cutlets, so they are covered. Marinate, covered, in the fridge for 24 hours.

Take the cutlets out of the marinade, letting the excess drip off. Heat the oil in a frying pan and sauti the cutlets so that they are golden outside, but still a little pink inside - rosy juices will run if the meat is pierced with a knife. Remove the meat and keep warm. Add the sherry vinegar and water to the cooking juices and bring to a boil and add the creme fraiche or sour cream then reduce a little to make a sauce.

I recommend serving the bear cutlets with the following 'garniture' of fresh chestnuts baked in cabbage leaves.

1 kg (2 lb) fresh chestnuts
Several green cabbage leaves
2 teaspoons creme fraiche (or sour cream)
100 ml (4 fl oz) water
Salt and pepper
Oil for deep frying

Peel the chestnuts, taking care to remove the thick furry skin under the shell. Heat the oil and fry the chestnuts like french fries till they're golden. Drain on kitchen paper. Wash the cabbage leaves and put them in an oven dish. Place a few chestnuts on each one, and close them tight to make little parcels, and add the creme fraiche and water, salt and pepper. Cover and place in a hot oven (220 C, 425 F, Gas mark 7) for 35 minutes.

NOTE:
For those who can't find bear meat, it's possible to use boar instead!