[QUOTE="Wicked"] Does she swallow?[/QUOTE] african or european?
I missed a bit "in addition to the Friday after New Year". And the following week that I'm also taking off.. Phil
On Thu, 27 Nov 2008 11:30:01 +0000, Wicked Uncle Nigel <checks mailbox> :~(( Well, that about sums it up..
Well, should I try to prise your email address from its lair and send you something to cheer you up ? -- +----------------------------------------------------------------+ | Pete Fisher at Home: | | Voxan Roadster Gilera Nordwest * 2 Yamaha WR250Z | | Gilera GFR * 2 Moto Morini 2C/375 Morini 350 "Forgotten Error" | +----------------------------------------------------------------+
Is curious and cold better than just cold ? If so MWHID. -- +----------------------------------------------------------------+ | Pete Fisher at Home: | | Voxan Roadster Gilera Nordwest * 2 Yamaha WR250Z | | Gilera GFR * 2 Moto Morini 2C/375 Morini 350 "Forgotten Error" | +----------------------------------------------------------------+
Using the patented Mavis Beacon "Hunt&Peck" Technique, Snowleopard It's not Xmas yet. Patience, woman.
Seems to be a bumper crop over here. Our local Stokes greengrocer is flogging them at 39p/lb. I bought a single one that weighed over 600g. It will be roasted tomorrow to go with half a leg of lamb.
Not really, as I rarely cook the stuff at home, TBH. A lump? Hmmm. IME most venison meat is best slow cooked, in casseroles (known as civet over here) with lots of red wine. But it depends whta you're getting, as the UK term 'venison' covers a wide range of meat, varying in its cooking characteristics by species, age and gender. And wildness. Farmed roedeer is the most common in the UK, AFAICR, and we used to get steaks and stewing bits from Woburn Abbey when we lived near there. But as I say I've never tried roasting a joint. The right number of sprouts is about three, cooked as discussed (and not too soggy). That means you can eat one, maybe one and a half, and feel you've done them justice. Dunno if you can get spaetzle in the UK at all, but pan-fried in butter it's more like an aggy pancake in flavour than normal pasta, and absolutely ideal for non-veggy lovers such as myself. Other things that work well if you've got loads of thick red-wine gravy on the plate include the aforementioned chestnuts, red cabbage and small amounts of redcurrants, apple, plum or whatever else you fancy. But really, if someone doesn't like veg, why try to force them ;-?
I've never cooked a lump of venison. Venison 'steaks' sautéed in butter with plenty of black pepper then smothered in a sauce made from the pan juices, argmagnac and crème fraîche are super. The really lean meat can take the creaminess. Another vote for red cabbage. SWMBO does it stir fried with apple and pear, plus the odd clove, cinnamon and red wine vinegar. -- +----------------------------------------------------------------+ | Pete Fisher at Home: | | Voxan Roadster Gilera Nordwest * 2 Yamaha WR250Z | | Gilera GFR * 2 Moto Morini 2C/375 Morini 350 "Forgotten Error" | +----------------------------------------------------------------+
On Sat, 29 Nov 2008 02:11:15 +0000, Halla snip I did a mini-haunch of venison thurs pm. Marinade the venison in a good red, I used a rather good chianti, for 2 - 24 hrs. 2 hrs is fine, depends on how winey you want it, it helps to tenderise the meat. But a good cut of loin/haunch/mini-haunch from a reliable butcher is most likely to be fairly tender anyway. Seal off the meat in a frying pan on a fiarly high temp. Pop in the oven gas mark 7 for 25-20 mins depending on how well you like it done. Gravy. Chop up and sweat an onion, red or white, shallots if you prefer. Add 1 clove garlic. Meanwhile put 1 doz juniper berries in a mug with a spot of water and microwave 1 1/2 mins, wait 5 mins, ditto, ditto... Any juice from venison add to gravy, add juniper berries and water. If you cook carrots, peas, add a little of the water and half a veg stock cube. Add the wine that you marinaded the venison in. A little bisto/gravy granules to thicken, add a little at a time - too little is better than too much. Season to taste, dont add too much salt if you can help it, it shouldnt really need it - theres salt in the veg stock cube. Vegetables, your choice, I just used carrots, peas both with a knob of butter when done and par-boiled wok-tossed new potatos, with a little black pepper. If youve got it, a little nutmeg over the carrots. Red currant jelly sets the venison off nicely and a suitable red. Venison is fairly gamey so think about a red that doesnt fight with the gamey flavours - something strong but not too overpowering... Deepending on your tastes. I used a chianti that was on special offer from tescos, but beware of cheap rough chiantis - take advive, or there are plenty of french/spanish alternatives. Think smooth and velvety... Tka the meat out and let it rest for 10-15 mins before carving. This allows the meat to relax, it will be more tender... Nothing wrong with a little blood in the middle. Check with your guests beforehand, if they dont like rednessin the meat, add 5-10 mins in the oven, BUT DONT FORGET TO LET IT REST! Use whatever vegetables you prefer, most things will work, just think about your timing beforehand... I always write out an idiot list because, well, never mind... Tuesday and wednesday next week Im cooking for 120 children over 5 sessions each day... Thank goodness its not venison... Enjoy...
