Skip to content

Fricassée à la Forestiere

Fricassée à la Forestiere 1

The name of today’s dish may sound as though it is a classic of French cuisine but, in fact, I made it up to suit the result. It is definitely a Fricassee, being meat cooked, without browning, in a white sauce, and it is similar to other dishes given the appellation ‘Forestiere’ in that it is somewhat rustic and contains mushrooms. The use of pork may not strike one as being especially forest-related (hare, squirrel, or even venison being perhaps more appropriate) but I am going to marinate the pork with wine first (a technique I learned from my father) in order to give it something of the flavor of wild boar. This technique usually uses a strong, full-bodied red wine to achieve the effect but I want to keep the traditional pale color of a Fricassee, so I am using white… 

The Ingredients

  • 1lb. lean Pork;
  • 1 cup very dry White Wine;
  • 1 tsp. Garlic Puree;
  • 1 tbsp. chopped fresh Sage;
  • 1 tsp. ground Black Pepper;
  • 1 pinch Salt;
  • 1 tbsp. Oil;
  • 5 tbsp. Butter;
  • 2 cups mixed Mushrooms;
  • 1 cup chopped Leek;
  • ¼ cup Sherry;
  • 2 tbsp. Flour;
  • 1 cup Heavy Cream;
  • ¼ cup Sherry.

*For Mushrooms, I picked up a blended package (Oyster, Crimini and Buttons) which I extended with some reconstitutes Shiitake.

The Method

Fricassée à la Forestiere 2

Trim the pork of fat and then cut into bite-size cubes. Mix together the garlic, sage, salt, ½ tsp. of pepper and the oil along with ½ cup of the wine and then marinate the pork in this mixture for 12 hours, turning the meat occasionally.

Fricassée à la Forestiere 3

Melt 2 tablespoons of the butter in a pan over moderate heat and sauté the pork until no pink remains. Remove the pork to a bowl for now and reduce the pan juices that remain.

Fricassée à la Forestiere 4

Melt another two tablespoons of butter in the pan and add the mushrooms. Sprinkle with the remaining pepper and then cover the pan until the mushrooms have largely thrown off their water content. Uncover and continue to cook until the liquid is all but evaporated. Avoid browning and, when done, remove the mushrooms to the same bowl as the meat.

Fricassée à la Forestiere 5

Melt the remaining tablespoon of butter and sauté the leeks just until softened. Now, add back the meat and the mushrooms along with the remaining wine and the sherry. Cook, stirring occasionally, until the liquid has reduced by about one half.

Fricassée à la Forestiere 6

Sprinkle the flour over the meat , leek and mushrooms and stir well. Then, add the stock and the cream and turn the heat to low. Simmer very gently until the pork is tender and the sauce has thickened nicely.

You can serve it at this point (perhaps with greens and mashed potatoes to soak up the sauce) or you can let it cool and then re-heat later. Choosing the latter will improve the flavor no end. Enjoy…

7 Comments Post a comment
  1. Hans Susser #

    Something I would cook and eat.
    Good stuff 🙂

    March 7, 2014
    • Thank you … i was one worth doing again 🙂

      March 7, 2014
  2. I’m so glad you didn’t use squirrel in your fricassee as pork is more to my taste. It looks delicious.

    March 7, 2014
    • I’ve never actually tried squirrel myself. Lots of people say its good though!

      March 7, 2014
      • I think I’ll let the other people enjoy the taste. 🙂

        March 7, 2014
  3. Eha #

    Love this and shall try! Atavism rears its head here ~ the word ‘fricassee’ was used in my childhood home in N Europe methinks every week ~ I seem to remember usually in the form of a veal one, so much loved by Estonians. I don’t think I have ever personally cooked this but love the method and your ‘heavy handedness’ with mushrooms and leek and the fact that reheating seems to improve it [as does curry] the appeal to someone living alone is considerable. Thanks!!!

    March 7, 2014
    • Methinks veal would be lovely instead of pork in this recipe 🙂

      March 8, 2014

Comments, thoughts or suggestions most welcome...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Meet & Eats

The food that I've had the pleasure of meeting and eating.

Uncle Grumpy's Playroom

Current events, humor, science, religion, satire

Food Travel Lover

走过的地方 尝过的美食 留下的回忆

The Odd Pantry

Essays on food

Reputable Sources

Organizing ferments since 2013

that Other Cooking Blog

. food . photo . sous vide .

REMCooks

My Virtual Cookbook to Share My Love and Joy of Food and Cooking One Recipe at a Time

lola rugula

my journey of cooking, gardening, preserving and more

Yummy Lummy

I cook, photograph and eat food with the occasional restaurant review!

Eye Of the Beholder

A pair of eternally curious eyes and a camera...Life is beautiful.

gluten free zen

Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living

Clayton's Kitchen

Big flavors and fun cooking from a cubbyhole kitchen

Bunny Eats Design

Happy things, tasty food and good design

DENTIST CHEF

Dentist chef, just a dentistry student who practice the dentist's cooking recipes in a dentist's kitchen

Mad Dog TV Dinners

Guess what's coming to dinner?

Chefsopinion

Real Food & Real Opinions

Bento Days

Making bentos for kids

Garden to Wok

Fresh and tasty!

Bam's Kitchen

Healthy World Cuisine

Trang Quynh

everyone is special in their own way :)

Farm to Table Asian Secrets

Full-Flavored Recipes for Every Season

HolyPrettyApple

If people say that life is too short to drink bad wine, it means also that life is too short to eat crappy food!

The WordPress.com Blog

The latest news on WordPress.com and the WordPress community.

The Unorthodox Epicure

Confessions of an Aspiring Food Snob

The 好吃 Challenge

1 girl, 273 days, 100 recipes

Rabbitcancook

a recipe sharing and bento blog

benleeirene

Just another WordPress.com site

The Food Nazi

Never try to eat more than you can lift

Expat Chef in Barcelona

From my kitchen to yours

Keeping Up With the Holsbys

a journey into my head and my pantry

Nurul's Culinary Adventures

I Love Food, the Universe and Everything!!

FOOD FOR THOUGHT

home-cooking recipes, restaurant reviews, International cuisine ,

Naked Vegan Cooking

Body-positive Vegan Goodness

Bites of Food History

Sharing my Experimental Archaeology of Food

Stefan's Gourmet Blog

Cooking, food, wine

FOODTRAIL

A Journey About Food, Recipes And Destinations

bcfoodieblogger

Fresh, exciting and adventurous food journey

One Man's Meat

Multi-award winning food blog, written in Dublin, Ireland.

%d bloggers like this: