Text 18423, 85 rader
Skriven 2014-10-23 21:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: venison
===============
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> on the venison, we are still hunting about for ideas.  I am
 CS> thinking a low temp steaming in the crockpot might be a good idea.

 CS> Lean as you say so add a pork fatcap

They both sound like good ideas.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Venison With A Bitter Chocolate Sauce
 Categories: Venison, Marinades, Wine, Sauces, Chocolate
      Yield: 4 servings
 
      4 x  9 oz pieces of venison
           Shoulder
      2 fl Sunflower oil
           S&P
           FOR THE MARINADE:
    750 ml Red wine
      8    Juniper berries, crushed
     12    Black peppercorns, crushed
      2    Bay leaves
      1    Sprig of fresh thyme
      1    Strip of orange peel
      1 md Carrot, diced
      1 lg Onion, peeled and roughly
           Chopped
      4    Garlic cloves, peeled
      1    Celery stick, chopped
           FOR THE SAUCE:
      1 tb Tomato puree
     14 fl Oz water
      1 tb Red currant jelly
  1 1/2 oz Bitter chocolate, grated
           For the Garnish:
     24    Chestnuts, prepared and
           Cooked
 
  Put the red wine in a pan and boil to reduce by one-third. Allow
  to cool down to room temperature. Place the venison in a large
  container and cover with the reduced wine and all the remaining
  marinade ingredients. Refrigerate and allow to marinate for 24
  hours.
  
  Preheat the oven to 110C/225F/Gas1/2 . Drain the venison and the
  vegetables and pat them dry. Reserve the wine. In a non-stick pan,
  heat the sunflower oil until smoking and sear and colour both
  pieces of venison on all sides to a good deep brown. This
  operation will take about 10 minutes. Transfer the venison pieces
  to a cast-iron casserole.
  
  In the oil remaining in the non-stick pan, colour the vegetables
  and seasonings lightly, about 5 minutes, then transfer them to the
  casserole with the venison. Add the tomato puree to the non-stick
  pan and cook for 1-2 minutes. Add the reserved red wine from the
  marinade, and bring to the boil. Pour over the venison, vegetables
  and seasonings in the casserole, and barely cover with the water.
  Season lightly with salt. Bring to the boil for 1 minute, skim,
  then cover with a tight lid. Braise in the preheated oven for 31/2
  hours.
  
  Strain the juices into a large saucepan and reduce on full heat to
  about 300ml/10fl oz. Reduce the heat until the sauce barely
  simmers, then add the redcurrant jelly. Correct the seasoning and
  finally, whisk in the grated chocolate. Mix the venison and
  vegetables back into the sauce, and re-heat gently. Add the
  chestnuts if using. You may serve the venison from the casserole
  or transfer it to a nice serving dish. Serve to your guests.
  
  Recipe by Raymond Blanc from Blanc Mange
  
  From: Shazza
 
MMMMM
        


YK Jim


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