1/3 chard green - 2/3 spinach - game will account for half
the weight of these vegetables (example: 100 g of chard, 200 g of chilli pepper,150 g of game) - a few sage leaves - a strainer -
10 g truffles per caillette- 1 glass of broth
Carefully remove the bone. Blanch the herbs.
Cut the truffles into very small cubes
while the strainer soaks in clear water.
After chopping everything together, herbs and meats.
Add the truffles
and mix so that everything is evenly distributed.
Then form very small caillettes.
Unlike usual, try not to do them much
bigger than a quail egg.
Surround them with a strainer and bake them for an hour in a dish
with a glass of good broth to braise them.
Sprinkle with a few sage leaves.
it makes a hot starter with a strong enough taste and it makes you feel better!
Can also be served cold
A word from the chef
Different game birds or game animals can be mixed.
The game will be cooked. Some of it can be used
or totally of game service.
It is a very simple and practical dish to make because
it allows the use of game left overs