A Recipe from Coup de pouce’s great book (and I mean this! Not one recipe I’ve tried so far isn’t totally delicious) BBQ et cuisine d’été:
Bavette de cheval marinée au balsamique et champignons (Balsamic marinated sirloin undercut with wild mushrooms) – Click on the image to link to the recipe.
I’m going to use horse meat rather than beef because it was today’s special at my butcher’s and because I usually prefer it to beef: better tasting and healthier, too.
I will also use dried wild mushrooms instead of shitakes and regular shrooms cuz I bought some on my last trip in the countryside for local products and I’m anxious to taste’em! 😉
To accompany this: R.H. Phillips’ Syrah