John Myers
Mont Ventoux Casserole
The perfect mont ventoux casserole recipe with a picture and simple step-by-step instructions.
- 50 g Streaky bacon
- 1 Shallot
- 2 Garlic cloves
- 1 Rosemary sprig
- 5 Pickled olives
- 5 Black pickled olives
- 5 Pitted dates
- 150 g Beef
- 150 g Lamb
- 2 tbsp Rapeseed oil
- 175 ml Red wine
- Pepper from the grinder
- Salt
- 1 tbsp Sour cream
- 1 tbsp Cognac
- Peel the shallot and clove of garlic and cut into cubes. Pluck the rosemary needles from the stalk and finely chop. Stone and chop the olives. Cut the dates into small pieces.
- Wash the meat, pat dry and cut into cubes. Heat the oil in a saucepan and fry the meat in it. While stirring constantly, add the diced bacon, shallot and garlic and fry.
- Add olives, dates and rosemary to the meat and deglaze everything with red wine. Cover the saucepan and let simmer for about 40 minutes.
- Season with pepper and salt. Add the sour cream and the cognac, stir well and let steep in the pot for another 20-25 minutes. I had rice with it.
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