Roasted Garlic Broth for Meat and Game Fondue

Name: Roasted Garlic Broth for Meat and Game Fondue
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Cuisine: Quebecois
Ingredients: 3 heads garlic (whole, unpeeled); 2 tablespoons olive oil; 2 litres beef broth (low-sodium); 1 cup dry white wine; 1 tablespoon soy sauce; 2 teaspoons black peppercorns (whole); 3 sprigs thyme (fresh); 2 sprigs rosemary (fresh); 1 bay leaf

70 min 6 servings Medium

All Recipes

Roasted Garlic Broth for Meat and Game Fondue

A delicious roasted garlic broth perfect for enhancing meat and game fondue with rich, savoury flavours.

Prep

20 min

Cook

50 min

Total

70 min

Servings

Difficulty

Medium

Fondue is a cherished communal dining experience that brings people together around a shared pot of bubbling broth or melted cheese. This particular recipe for roasted garlic broth is an exquisite choice for meat and game fondue, offering a rich and aromatic base that enhances the natural flavours of your chosen meats. Roasting garlic brings out its sweetness and mellows its pungency, making it a delightful addition to the broth. When combined with herbs and spices, this broth becomes a flavourful foundation that complements the hearty cuts of meat typically used in fondue, such as beef, lamb, and game.

Ingredients

Servings

Roasted Garlic Broth

Instructions

Preheat the oven

Preheat your oven to 400°F (200°C).

Roast the garlic

Cut the top off each garlic head to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until golden and soft.

Pro tip: Roasting the garlic mellows its flavour, making it sweeter.

Prepare the broth

In a large pot, combine beef broth, roasted garlic (squeeze out the cloves), white wine, soy sauce, peppercorns, thyme, rosemary, and bay leaf.

Pro tip: Use a potato masher to crush the garlic into the broth for more flavour.

Simmer the broth

Bring the mixture to a boil, then reduce heat and simmer for 20 minutes. Strain the broth through a fine sieve into another pot.

Pro tip: Straining removes herbs and peppercorns, leaving a clear broth.

Adjust seasoning

Taste the broth and adjust salt levels to your preference.

Pro tip: Add salt only after simmering to avoid over-seasoning.

Serve the broth

Keep the strained broth warm over low heat. Serve with a variety of meats for fondue.

Pro tip: Use a fondue pot to keep the broth at a consistent temperature.

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Tips & Tricks

<ul><li>Roast garlic until golden for a sweeter, mellow flavour.</li><li>Use a fine mesh strainer for a clear broth.</li><li>Adjust salt to taste after simmering to avoid over-salting.</li><li>Prepare the broth a day ahead to intensify flavours.</li></ul>

Serving Suggestions

This roasted garlic broth pairs beautifully with a variety of meats, from tender beef slices to richer game meats like venison or duck. Serve alongside a selection of dipping sauces and fresh vegetables for a complete fondue experience. The broth can be made ahead and stored in the refrigerator for up to three days. Reheat gently before serving to maintain the depth of flavour. Enjoy this comforting dish with a robust red wine or a crisp white to balance the richness of the meal.