inwong's meat fondue

Ingredients for 6 servings:

• 300 g venison loin, trimmed, cut into cubes
• 300 g wild boar loin, trimmed, cut into cubes
• 300 g veal fillet(s), cut into cubes
• 300 g beef fillet(s) (rump), cut into cubes
• 300 g turkey breast fillet(s), cut into cubes
• 2 shallots, peeled, halved
• 1,000 ml oil or frying fat (alternatively: broth)
• 6 stalk(s) Baguette(s) Parisienne (Recipe DB/CK)
• 6 cup(s) sauce (fondue sauces), various (or more)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Christmas Eve 2013

Cut the trimmed meat into cubes (goulash-sized) and arrange on plates/bowls. Cut the bread into approximately 2 cm thick slices and arrange in baskets or similar. Serve the various sauces in cups/glasses or similar. Fondue sets (electric or heated with fuel paste) are best for cooking the meat. This ensures a consistent heat supply. Preheat the cooking fat, oil, or broth in the fondue pot or on the stovetop. Add the halved onions. Place on the appropriate heat source, and the fun can begin. Using the appropriate fondue forks (specially shaped forks with two prongs for skewering the meat), skewer a cube of meat and place it in the pot. Cook, then place it on the plate. Use the serving fork to dip it into one of the sauces and enjoy. Download the corresponding dips and sauce recipes from the Chefkoch database or buy them.