Text 908, 103 rader
Skriven 2008-01-18 23:53:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: TASTES 662  80117
=============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> It is sad that the Victorian custom of presenting a new-born baby with
 GJ> a case of port, put down in the cellar for drinking at his 21st
 GJ> birthday, has fallen from favour.

We bought all three grand girls birth trees to tend instead. We
don't have a cool cellar and I'm not sure the port would live well
in a warm pantry.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Fruity Venison Casserole With Parsley Dumplings
Categories: British, Venison, Wine, Dumplings
  Servings: 6

      1 kg stewing venison; (1 lb
      4    oz) cut into 3cm/1 in
           pieces
           Seasoned flour; for
           dusting
      2 TB vegetable oil; or beef
           dripping
    175 g  bacon; (6 oz) smoked
           diced
      2    stalks celery; finely
           chopped
      1 lg onion; finely chopped
      2    cloves garlic; finely
           chopped
      2    sprigs thyme
      2 TB redcurrant jelly
    300 ml red wine; (1/2 pint)
    600 ml game stock; (1 pint) or
           beef stock
    150 ml Port Wine; (1/4 pint)
      1 TB Worcestershire sauce
     12    stoned prunes
     55 g  dried cherries; (2 oz)
     55 g  dried cranberries; (2 oz)
    200 g  chestnuts; (7 oz) cooked
           and peeled
    100 g  button mushrooms; (3-1/2 oz)
      2    bay leaves
           zest of 1 orange
      1 TB tomato puree
      1    handful flat leaf parsley;
           roughly
           FOR THE DUMPLINGS:
    175 g  flour; (6 oz)
      1 ts salt
      1 ts baking powder; rounded
      1 TB olive oil
      1 TB leaf parsley; chopped
      3 TB snipped chives
    100 ml milk; (3-1/2 fl oz)

The meat from venison is very lean, dark and dense textured, high in
protein and low in saturated fat and marries extremely well with the
flavours of the fruits. If venison isn't for you, then just
substitute it with chuck steak and beef stock. However, I would urge
you to try this as I don't think you'll be disappointed

Pre heat the oven to 140*C/275*F/gas 1 

Toss the venison in seasoned flour. Heat the oil in an oven-proof
casserole dish and brown the venison all over. You may need to do
this in batches Add the bacon, celery, onion, garlic and thyme, then
soften for six-eight minutes without browning. Add the remaining
casserole ingredients, except the parsley, bring slowly to simmering
point then cover and cook for 2 to 2-1/2 hours or until the venison
is tender.

Meanwhile, make the dumplings. Sift the flour, salt and baking
powder into a large bowl. Make a well in the centre and add the
olive oil and herbs, pour in the milk, then mix with a fork to form
a soft dough. Place the dough on a lightly floured surface and knead
briefly Divide and shape into 12 dumplings.

After two-two and a half hours, turn up the oven to 170*C/325*f/gas
3 Season the casserole with the pepper, then place the dumplings on
top. Cover and cook for another 35-40 minutes or until the dumplings
have risen. Remove from the oven, allow to rest for five minutes,
then skim off any fat that has risen to the surface. Sprinkle with
parsley and serve with potato or celeriac mash and red braised
cabbage
                      
Recipe By: Antony Worrall Thompson
Source: Fresh Magazine
From: David Buzanko To: Game-Meat-Recipes
 
MMMMM-------------------------------------------------



Cheers

YK Jim


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