Ladies and gentlemen,
It is with great pride that I announce the successful creation and almost immediate destruction of the world’s first ever “Blanquette d’Hydropote a l’Ancienne”. Blanquette de Veau a l’ancienne is a classic French veal stew and firm favourite, and as I was butchering my CWD a couple of weeks ago, I noticed that the meat seemed similar in grain and colour to veal. Now it’s actually quite difficult to buy veal round here sometimes, what with the slightly weird British distaste for it, so I rarely eat blanquette these days. But this weekend, I decided to attempt to create the world’s first Chinese Water Deer (“hydropote” in French) blanquette.
There was no doubt that this was going to be good, but what was less certain was that it would taste like a blanquette. My two Greek guests having never eaten blanquette were unable to offer an opinion as to whether or not the desired result had been achieved. So it fell to me to decide, and it is with great pleasure that I can now reveal that Blanquette d’Hydropote a l’Ancienne is in fact a genuine blanquette and is absolutely fantastic.
So people who have access to CWD, I give you this recipe to make your lives better. If you follow this recipe, but substitute diced CWD for veal, and add something fatty to the stock (I used pork belly as I couldn’t find a trotter), which you remove before serving, you won’t go wrong. The inclusion of the leek in controversial, but up to you. The inclusion of the mixed cream and egg yolks to the sauce at the end is the real clincher.
Hope you enjoy it!