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Recipes and Tips
We will always take pleasure in publishing and sharing recipe ideas for our products here ... with a name mention of course!We have a very good friend who's Mum has an incredible gift for seeking out foreign, exotic tales connected to recipe ideas and is happy to share them with us all. Living in Cumbria in a charming cottage she recently fed us warming cups of her own blend of special teas and enchanted us with her wonderful ability to tell a good tale. Indeed, she writes her own culinary columns and has been recently asked to be a critic in the Good Food Magazine, so her name may be familiar to you. Below, courtesy of Georgina Protheroe-Beynon, are a few ideas you may like to try.
CARBONADE OF VENISON from Mrs. Sue Adams, of Southend. |
Ingredients:
2.5 lbs of Casserole Venison (Our diced product is ideal)
3 medium onions
2 cloves of garlic
Olive Oil or Dripping - depending on how healthy you want to be
1 Dessertspoon of brown sugar
2 Tablespoons of plain four
½ pint of beer
¼ pint of stock
Bouquet garni
Freshly ground black pepper
4 crushed juniper berries
1 teaspoon malt vinegar
2" thick slices of French Bread
Whole grain mustard
Method
Slice
onions and crush garlic with a little salt. Take the diced meat, and
add to smoking oil or dripping in a heavy based pan or casserole. Fry
the meat in batches until browned. Remove and keep warm, lower the heat
the gently fry the onion. When softened, stir in the brown sugar.
Return
the meat to the casserole, and sprinkle with flour. Stir in and cook
for a few minutes. Add the garlic, beer, stock, vinegar, bouquet garni
and juniper berries. Blend well whilst bringing to the boil, and then
cover and place in the oven for 2 - 2 ½ hours - if preferred, you could
simmer slowly on top of the cooker, although you do need to transfer to
a casserole dish for the next step.
Take the slices of french
bread and spread wholegrain mustard on each slice, placing mustard side
up on top of the casserole. They will float if you have a lot of gravy
- don't worry! Then bake off in the oven for another 20 minutes or so.
The whole dish will keep warm and not spoil for hours
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Tel: 0844 545 6070
Fax: 0844 545 6080
Tel: 0844 545 6070
Fax: 0844 545 6080