Cook Book

Chilli Roe

I’ve had a slow cooker going for the last two days on low, contents comprising one of Jo’s packs of Roe trimmings, (looks like rough cut beef for stewing), about 2.5lbs, defrost in kitchen overnight, place straight into slow cooker including any blood in bag, no browning off!, peel four small shallots, cut up rough, chuck in, peel two garlic cloves & place in cooker whole, not crushed or chopped, follow up with a squirt of tomato puree, four teaspoons of hot chilli powder, one small stock cube, blitz some left over peeled plum tomatoes (tinned ones),add one tin kidney beans (rinsed), & leave for first day on low stirring a couple of times, second day test meat for tenderness & fire up to high heat till meat falling apart (just) add one more tin rinsed kidney beans, serve with stiff, (not sloppy) creamed mashed potatoes, or your favourite rice, Adnams or Australian shiraz/ Cab sauv!

 

Venisnon Wellington

Ingredients:

1kg venison loin
Olive oil
Black pepper and salt to season
1 x pack of puff pastry (ready made)
Free range egg

For the duxelles:

75g butter
2 shallots finely chopped
500g chanterelles, finely chopped
A few sprigs of thyme
100ml port
200g foie gras (or chicken liver parfait/pâté)

Method:

1. Rub the venison all over with olive oil and season well with freshly ground black pepper and salt. Meanwhile heat a a large frying pan over a medium flame. Place the venison loin into the pan and sear on all sides to seal the meat. Remove from the pan and allow to cool.

2. Now to make the duxelles. Melt the butter in the same frying pan and shallow fry the shallots for 2-3 minutes until soft. Next add the mushrooms and thyme and cook for a further 6-8 minutes.

3. Slosh in the port and reduce the port down until there is almost no liquid left. Remove the pan from the heat and allow the duxelle mixture to cool.

4. Spread the foie gras/pâté over the venison and then top with the duxelle mixture. Chill in the fridge for at least 30 minutes.

5. Preheat the oven to 200C/400F/Gas 6.

6. Cut two pieces of puff pastry approximately 2-3 inches longer and wider than the wrapped piece of venison and place the venison on to one of the pieces of pastry.

7. Brush egg wash on to the edges of the pastry and press the second piece of pastry on top. Seal it down around the meat to seal the wellington together. Trim off any excess pastry and brush the outside of the pastry with the remaining egg wash. Place in the oven for 15 minutes, until the pastry turns a gorgeous golden brown.

8. Turn the oven down to 150C/300F/Gas 2 and cook for a further 10 minutes.

9. Remove from the oven and allow to rest for 5-10 minutes before carving into slices.

10. Scoff the lot !!!

 

 

Chilli Roe

I’ve had a slow cooker going for the last two days on low, contents comprising one of Jo’s packs of Roe trimmings, (looks like rough cut beef for stewing), about 2.5lbs, defrost in kitchen overnight, place straight into slow cooker including any blood in bag, no browning off!, peel four small shallots, cut up rough, chuck in, peel two garlic cloves & place in cooker whole, not crushed or chopped, follow up with a squirt of tomatoe puree, four teaspoons of hot chilli powder, one small stock cube, blitz some left over peeled plum tomatoes (tinned ones),add one tin kidney beans (rinsed), & leave for first day on low stirring a couple of times, second day test meat for tenderness & fire up to high heat till meat falling apart (just) add one more tin rinsed kidney beans, serve with stiff, (not sloppy) creamed mashed potatoes, or your favourite rice, Adnams or Australian shiraz/ Cab sauv! 8) 8) 8)

 

 

Venison Cobbler

Serves 6.

Ingredients

2 tbsp sunflower oil

2 large onions, sliced

2 celery sticks, trimmed and sliced

1 medium carrot, peeled and cut into rough 15mm/⅝in cubes

2 tbsp plain flour

1 tsp English mustard powder

500ml/18fl oz real ale or stout

1kg/2lb 4oz venison (ideally shoulder or leg), cut into 3cm/1in chunks

2 heaped tbsp redcurrant jelly

1 tbsp fresh thyme leaves, roughly chopped

2 bay leaves

1–2 tbsp fresh lemon juice

flaked sea salt and freshly ground black pepper

For the cobbler topping
500g/1lb 2oz self-raising flour, plus extra for dusting

½ tsp fine sea salt

100g/3½oz cold butter, cut into cubes

300ml/10½oz whole milk, plus extra for glazing

beaten egg, to glaze (optional)

Preparation method

1.Preheat the oven to 180C/350F/Gas 4.

2.Heat the oil in a medium, flameproof casserole dish (or a large heavy-based saucepan) and fry the onions, celery and carrot gently for 10 minutes, or until the onion is softened and lightly coloured, stirring occasionally.

3.Add the flour and mustard and cook for a few seconds before slowly stirring in the ale and 250ml/9fl oz of water. Add the venison, redcurrant jelly, thyme leaves and bay leaves and stir. Season with a little salt and lots of coarsely ground black pepper. Bring to a gentle simmer, stirring occasionally, then cover with a lid.

4.Carefully transfer the dish to the oven and cook for 1¾–2 hours, or until the venison is very tender and the sauce is thick.

5.Season to taste with salt and pepper, adding a little lemon juice to lift the richness. (At this point you can cool the venison mixture and leave it in the fridge to finish off later, or the next day if you like.) When you’re ready to cook your cobbler, spoon the venison mixture into an ovenproof pie dish.

6.For the cobbler topping, preheat the oven to 200C/400F/Gas 6.

7.Put the flour and salt in a large bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs. Add the milk, stirring constantly, until the mixture comes together and forms a soft, spongy dough.

8.Turn the dough out onto a floured work surface and roll out until it is about 2cm/¾in thick. Cut out 6cm/2½in rounds with a pastry cutter, kneading and re-rolling any leftover dough as necessary.

9.Place the ‘cobbles’ over the surface of the pie so they nearly cover the filling and brush them with milk or beaten egg.

10.Bake for 30 minutes, or until the topping is golden-brown and the filling is hot.

 

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