Red Venison and Wapiti Fondue

Ingredients:

Meat for fondue

• Red venison from Saint-Moïse
• Wapiti from Sainte-Charles-Garnier

Broth for fondue

• 2 tbsp (30 ml) butter
• 2 large onions
• 2 tbsp (30 ml) chili sauce
• 2 tbsp (30 ml) beef bouillon concentrate
• 4 tbsp (60 ml) chicken bouillon concentrate
• 2 garlic cloves, minced
• 6 cups (1.5 L) boiling water

Method:

Place all ingredients into a saucepan and bring to a boil.

• June 21, 2011, 9:17 a.m.
  The Québec maritime team

  Comments by the chefs of the month

  « The Québec maritime team tested this recipe for you. Here are the cooks’ comments: The fondue broth was super easy to make and you are likely to already have all the ingredients on hand. No need to buy canned broth ever again! We opted for two game meats for this fondue. The wapiti from Saint-Charles-Garnier has a refined taste. This lean meat (with only half the fat of beef) is also very tender—it’s usually served rare or medium rare. The red venison from Saint-Moïse is also low in fat and cholesterol. It was thicker and gamier in taste than the wapiti. Our guests really enjoyed trying both meats—they were pleasantly surprised by the combination of flavours. These are regional products that definitely deserve a wider audience. Cost (before taxes): $15 per person.  »
• June 21, 2011, 9:18 a.m.
  The Québec maritime team

  Comments by the taste testers

  « Fondue is a great meal to make when you’re having several people over for dinner. The homemade broth was delicious and worked well with both the wapiti and the red venison—two game meats that are worth discovering. They have very different tastes, but go well together. The dijonnaise sauce added a nice touch. We loved this dish! »

Preparation time

10 minutes

Cooking time

10 minutes

Servings

Varies depending on how much meat is used

Chef's tip