Looking for something different to feed a crowd at your next get together? Try a raclette.
Looking for something different to feed the crowd at your next party? Borrow a trick from Swiss and French shepherds and do a raclette.
What’s a raclette, you ask? Simply a melted cow’s milk Swiss cheese from high in the Alps that goes by the same name as the dish. The shepherds would carry large wheels of raclette cheese and melt the surface next to their fire at night. They would scrape the melted portion onto roasted potatoes or crusty bread and have it for dinner. Occasionally, they would roast a bit of lamb to go with their cheese and bread.
Serve with sliced fresh crusty bread.
From those simple beginnings, raclette has evolved into a fancy dish complete with specialized raclette melters, cheese slicers, tiny forks and a multitude of gear that those shepherds wouldn’t even recognize.
You don’t need all of that. A cast iron griddle and a single hot plate or induction cooktop, along with a few metal or wood skewers from your grill kit, will work to feed a crowd. Buy or bake a good loaf of bread or two, roast some fingerling potatoes if you wish, and substitute venison backstrap for the lamb.
Stop by a cheese shop to find your raclette cheese. It should be a high milk fat, somewhat firm, white Swiss cheese. If they don’t stock raclette, your cheesemonger will recommend a good substitute.
Your local cheese shop or grocery should have raclette or a good substitute.
Since the cook time is short, this is a great dish to do at the table while your friends and family watch.
INGREDIENTS
1 section of venison backstrap, about 2-3 pounds, cut into 1 inch cubes
1 or 2 loaves of freshly baked bread, sliced
1 pound Raclette Swiss cheese
salt, pepper
Cavender’s Greek Seasoning
Butter