Written by our ambassador Valérie Gauthier, raclette/fondue is becoming a popular choice for meals as a couple, with friends or with family. An ideal opportunity to celebrate events or simply savor gourmet and convivial dishes, varying according to tastes and the seasons. For Valérie, it is also the perfect opportunity to proudly integrate wild meat, giving free rein to her inspirations for a unique presentation, thus surprising her guests.
His instruments used
The Fondussimo
Discovering the effectiveness of fondue dishes, Valérie found the Fondussimo, a revolutionary versatile device offering endless possibilities. It allows you to cook several foods simultaneously without the risk of them getting stuck in your neighbor's fork, thus avoiding any loss of food at the bottom of the dish during cooking.
The raclette cooking plate
There are several varieties of electric raclette plates on the market. The one Valérie uses is equipped with a reversible Heritage plate with The Rock non-stick technology, which is very easy to clean. Under this plate, there are small trays for browning your favorite foods.
Fondue broth
As for the broth, Valérie prefers to use the one from the market for its practicality and its many flavors. However, a huge range of varieties are also available online, offering immense diversity of choice.
Two recipes for his favorite sauces
*** Honey and garlic cold sauce ***
Ingredients
- 1 clove of minced garlic
- 3 tbsp. tablespoon of mayonnaise
- 1 C. tablespoon of honey
Preparation
Mix all the ingredients, double or triple the recipe according to the desired quantity, then reserve in the fridge for at least 1 hour so that it is tastier.
*** Devil's Sauce ***
Ingredients
- 1 cup (250 ml) of ketchup
- 1 chopped onion
- 3 cloves of minced garlic
- 60 ml of vegetable oil
- 2 tbsp. tablespoon of vinegar
- 1 tsp cornstarch
- 1 tsp powdered mustard
- 2 tbsp relish
- 2 tbsp Worcestershire sauce
- 1/2 tsp salt
- pepper to taste
Preparation
In a saucepan, add the oil, heat then add the onion, garlic and vinegar. Stir for a few minutes, then add the cornstarch. Mix again, add the rest of the food and simmer for a few minutes then serve.
Here are some varied suggestions for integrating your wild meats
Venison sausages with poutine
The venison sausage with poutine, made by the butcher at the outfitter at Fern, is prepared with excellent cheese curds from the local cheese shop, La Vache in Maillote.
Preparation
Simply cut into slices and cook on the stove or in broth.
Moose roulade stuffed with asparagus and cheese
Ingredients
Orignal, asperges, fromage Haloumi
Preparation
Thinly slice the moose, cut the cheese into small strips and the asparagus into approximately 2-inch pieces. Wrap a piece of asparagus and cheese in the slice of moose, then secure it with a toothpick. Grill on the plate or cook in broth.
Moose bundles stuffed with vegetables
Ingredients
Celeri, onions, peppers, thin slices of moose
Preparation
Cut the moose into thin slices. Chop the celery, onion and pepper into small pieces. Place a small portion on a slice of meat, fold the meat upwards to form a bundle or carefully wrap the vegetables with the meat, then secure everything with a toothpick. Cook the bundles in a melting broth.
Venison cubes with bacon
Ingredients
Venison, bacon, steak spices
Preparation
Cut the meat into small cubes or strips, wrap them with a piece of bacon and dip them in steak spices. Cook on the plate.
Bundles stuffed with mushrooms
Ingredients
Mushrooms, green onions, garlic salt
Preparation
Thinly slice the meat of your choice (moose, partridge or venison). Cut the mushrooms into cubes and the shallots into thin slices. Add a pinch of garlic salt to the mushrooms and shallots, then place these ingredients on the meat. Wrap everything and secure with a toothpick to hold. Cook the bundles in a melting broth.
The simplicity
Sometimes simple is just as good. Simple slices of your favorite game, cooked on the raclette grill or in a melted broth, will be just as perfect. However, the variety is there to satisfy everyone's tastes, intensifying flavors while leaving room for your inspiration and creativity to impress your guests.
Varieties and side dishes
*** Macaroni salad ***
Ingredients
- 2 cups (500 ml) macaroni
- Approximately 350 ml of mayonnaise
- 3 stalks of celery
- 3 large carrots
- 1 green pepper
- 4 green onions
- 1 brick of 270 grams of cheddar cheese
- Salt, pepper, seasoned salt, garlic salt
Preparation
Prepare the vegetables by dicing them, just like the cheese. Slice the green onions. Cook the macaroni until al dente, rinse it with cold water and drain it carefully. Season them with salt, pepper, seasoning to taste and add a light touch of garlic salt. Then, gently incorporate the mayonnaise. To intensify the flavors, let sit in the refrigerator for a few hours before serving.
*** Broccoli & cauliflower floret salad ***
Ingredients
- 1 crown of broccoli cut into small florets
- 1/2 cauliflower cut into small florets
- 2 tbsp. tablespoon finely chopped red onion
- About 350 grams of cooked and crumbled bacon
- Red grapes cut in half. Add the desired quantity according to taste
- Salt to taste
Vinaigrette
- 2 tbsp. tablespoon of white sugar
- 2 tbsp. tablespoon of vinegar
- 2 tbsp. tablespoon of commercial Club House brand dressing powder (ranch style)
- 1/2 cup (125 ml) Hellmann’s mayonnaise
Preparation
Combine all dressing ingredients and stir into food, then let sit in the refrigerator for at least an hour to intensify the flavors.
***Crunchy vegetable salad***
Ingredients
Carrots, radishes, cucumber, cauliflower, green onions
Vinaigrette
The vinaigrette used is the same as that for the broccoli and cauliflower floret salad.
***Stuffed Eggs***
Ingredients
Eggs, mayonnaise, salt, seasoned salt, smoked paprika, dried parsley
Preparation
In a saucepan, immerse the eggs in the water and bring to the boil for 10 minutes. Remove from the heat and leave the eggs in cold water for 10 minutes before peeling them. Once peeled, cut the eggs in half, remove the yolks and place them in a bowl. Mash the egg yolks, add a pinch of salt and the same amount of seasoned salt. Then add 2 to 3 tablespoons of mayonnaise to the egg yolks, then mix well. Then fill the egg white halves with this mixture, sprinkle lightly with smoked paprika and parsley. Serve.
Endless varieties of raclette/fondue
Don't forget the side dishes to grill on the griddle, such as the delicious Halloumi cheese, or the vegetables to gratin, such as shrimp. The possibilities are endless, let your creativity run wild and enjoy your meal!
