Fondue Part 2 - Meat

Our fondue party continued with a main course of chicken, steak and shrimp in a "coq au vin" fondue with red wine and vegetable broth.

Coq Au Vin Fondue recipe:
Source: Food.com

3 1/2 cups vegetable stock
1/2 cup Burgundy wine
1/2 cup sliced mushrooms
1 tablespoon garlic, minced
2 green onions, sliced

 

Heat vegetable stock in fondue pot until it begins to simmer.

Add all other ingredients, bring to simmer.

 

Place individual pieces of desired meat or veggies on fondue fork and put in pot until correct temperature has been reached. Lobster and shrimp may take under a minute to cook while beef and pork will take slightly longer. Take the necessary precautions so you don't eat raw meat.

 

We also added potatoes to the broth to cook and made a green goddess sauce (link)

 

We also served various sauces including BBQ, Franks hot sauce, Thai sweet chili, A1 and cocktail to enjoy with the meat.