in France

Mont Ventoux casserole

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Ingredients for 4 servings:

  • 250 g beef
  • 250 g pork
  • 250 g lamb
  • 150 g bacon, streaky, diced
  • 4 onions
  • oil
  • 1 handful of olives, green and black
  • 6 cloves garlic, or more
  • Thyme, fresh or dried
  • ½ cup(s) currants, unsulfured
  • ½ liter of red wine, preferably from the Rhone
  • Salt
  • 1 tbsp pepper, green
  • 2 tbsp cognac
  • 500 g sour cream
  • Tomato paste
  • 250 g mushrooms

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the meat. Dice the bacon and onions. Fry the meat in hot oil in a cast-iron roasting pan until browned on all sides. Stir in the bacon and onions and fry until translucent. Add the olives and sliced ​​garlic, thyme, and currants to the meat and deglaze with red wine. Cover the casserole dish and simmer for 20 minutes. Season with salt, green pepper, and cognac, and stir to combine. Add the sour cream, a little tomato paste, and the mushrooms and let stand for 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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