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Post by seoirse on Apr 25, 2006 16:10:08 GMT
I.O. When I went Fishing in Scotland (some years ago) we had Venison at the Highland Hotel. I really enjoyed it and asked the chef for the recipe (as I always do). If you want it, I have dug it out.
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Eleora
Senior Member
Posts: 330
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Post by Eleora on Apr 25, 2006 17:13:35 GMT
Sure! If you want to post it, wonderful! I don't normally buy it because it's not widely available. But sometimes a hunter who has had a good trip has extra steaks. Thank you!
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Post by seoirse on Apr 25, 2006 17:52:11 GMT
Sure! If you want to post it, wonderful! I don't normally buy it because it's not widely available. But sometimes a hunter who has had a good trip has extra steaks. Thank you! RECIPE: Casserole of Venison with Prunes and Pickled Walnuts 2tspns Flour all purpose(heaped) half tspn salt Black pepper to Taste 3lb Venison, cut into 1inch cubes 4 tblspns of Sunflower oil 3 Onions, Finely sliced 2 1/2 cp Red Wine 21/2 cp Water 1cn Pickled Walnuts;15oz, drain. 8 Prunes, soaked until soft stoned & chopped. Put four, salt and good grinding of pepper into a bowl. Toss in the pieces of venison in the seasoned flour to coat. Heat the oil in a heavy flameproof casserole and brown the meat, a few pieces at a time and keep warm until you brown the rest. When ALL the pieces are browned add the onions to the Casserole and cook until soft,5-10 minutes. Stir in the Water ad Wine, scraping off the bits in the casserole with a wooden SPN. When the liquid is simmering replace the Browned meat in the casserole and stir in the pickled Walnuts and Prunes. Cover the Casserole with a lid and cook in a moderate oven (350 degrees F/ 180 dgrees c) for an hour. Let the casserole cool completely and store in the Refrigerator overnight. Cook it for a further 1 hour at the same temperature before serving. ALL stews and casseroles benefit in flavour from reheating. This is a Scottish Highland recipe. I loved it!!!!!
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Post by yoda on Apr 25, 2006 18:26:31 GMT
I think that American cups and spoons are a different measure to the ones we use. Be careful of the amounts.
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Post by yoda on Apr 25, 2006 18:29:19 GMT
That last post should read 'cups and spoons' but my keyboard felt otherwise.
There's nothing worse than an intelligent keyboard on an off day.
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Post by yoda on Apr 25, 2006 22:54:16 GMT
It's done it again!
CUPS AND SPOONS
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