Pre heat oven to 200°C
Roast diced vegetables until browned
Place vegetables and Alpaca in a casserole dish, then cover with hot stock and red wine, cover with a tight fitting lid
Place casserole dish into the oven and reduce the heat to 170°C for five to six hours, top up with stock or water as required
When the alpaca is tender enough, remove meat from the stock
Cool the alpaca slightly, then carefully shred the meat (a pair of rubber gloves can be useful) and set aside
Strain the cooking liquid through a fine sieve, place into a clean pan and reduce to a thick jus over a medium heat
Reheat alpaca in a little of the jus (reserving the rest to serve with the meat) finish by stirring through the butter until melted then season
Place the artichokes and potatoes in a pan of cold water and slowly bring to the boil
Season lightly with salt and gently simmer until the potatoes are tender
In a second pan, bring the cream to the boil and reduce by half
Drain the artichokes and potato, allow to stand for a minute or two so excess moisture can evaporate
Pass the artichokes and potato through a food mill
If the mix is a little wet, return it to a clean pan over a low heat to dry
Combine the artichoke mix with the cream and butter, season to taste.
Bring a pan of salted water to the boil
Blanch nettles for 30 seconds, drain and refresh in ice water
Squeeze water out from the nettles
Puree in a food processor with a little olive oil to bind
*Nettles: make sure that the nettles have not been sprayed with weed killer and use rubber gloves to pick the tips of young nettles.
Place carrots in a pan of cold water with a little salt and bring to the boil
Drain well and allow the exes water to evaporate from the carrots
T oss the carrots in a little olive oil, honey, salt and black pepper
P lace carrots in a baking tray and slow roast at 170c for 20-30 minutes.
Serve with Hollick Cabernet, Merlot
LaViande™ is proud to be a silver sponsor of the 2008 World Alpaca Conference.
LaViande™ has been working with the Australian Government Rural Industries Research and Development Corporation and Ausmeat to create a Carcase and Cuts Specification for Alpaca Meat.
You can now download this brochure from the LaViande™ web site.
Our Chef, Ariel Funes, cooking LaViande™ at the 14th Annual Alpaca Show held in Melbourne