Renaud’s Hunting Lodge
Mark K October 23rd, 2007
Renaud is the chef at a hunting lodge in a small village of Bugarach. We were his guests and assistants as he prepared the meat, seafood, and produce for our meal. Most of the ingredients came from his garden, his chicken and duck coop, or from someone he knows, such as the hunter who supplied the wild boar. We gained some firsthand experience about what a fattened duck’s liver looks like, how to prepare foie gras, how to clean squid (including removing the ink) and how to roast a boar’s leg on an open spit. After a tour of his garden, he finished off the boar meat by dripping flaming fat over the meat in order to eliminate some of the gamey flavor.
The menu
Smoked salmon
Foie gras
Squid ragout prepared in its own ink
Rice pilaf with local peppers
Stuffed garden tomatoes
Duck stuffed with peaches
Spit roasted wild boar
Sausage panade stuffed mussels
Cranberry charlotte with pear sorbet
