Meat á la Mode by Kristina Von Kroug


Inspired by family traditions as well as by historical recipes and cooking techniques, Meat á la Mode puts a new twist on classic comfort food. My meat pies and savory ice creams explore the flavors of more rarely used game meats such as rabbit, oxtail, or alligator in addition to serving up childhood favorites like chicken noodle soup or macaroni and cheese -- all in pie form! Meat á la Mode strives to create a journey of taste encased in a golden, flaky crust.


Meat á la Mode's unique meat pies entice the discerning carnivore with mouth-watering flavor combinations, two types of pastry, and a decadent edible gold topping.

Keep watching -- I'm working hard to build a little emPIEre...


For more info or order inquiries please email: meatalamode@gmail.com

Tuesday, April 24, 2012

Venison and Rice Meatballs with Morel Cream Sauce

Meatballs:
1 lb. ground venison
1 cup cooked white rice
1 tsp salt
1 tsp ground black pepper
1/2 tsp onion powder
1 tsp chopped fresh or dried parsley (with extra for garnish)
2 eggs

Sauce:
2+ large morel mushrooms
1/2 cup cream
1/4 cup white wine
1/4 cup chicken or beef broth
1 tsp corn starch or white flour
salt and pepper to taste

Mix all meatball ingredients and form into six large meatballs.

Whisk together all sauce ingredients (you may substitute 1 can cream of mushroom for the morels and cream) - season to taste and pour over the meatballs

bake at 350 degrees for 45 minutes, or until meatballs are cooked through -- sauce will thicken.

Serve meatballs hot, topped with the sauce they were baked in and a dash of chopped parsley and/or crushed black pepper and more chopped mushrooms.

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