Esta es una exhibición prevé de cómo se va ver la receta de 'Loch Rannoch Venison' imprimido.

Receta Loch Rannoch Venison
by Global Cookbook

Loch Rannoch Venison
Calificación: 5/5
Avg. 5/5 1 voto
 
  Raciónes: 6

Ingredientes

  • 900 gm stewing venison cut into 25mm pcs
  • 25 gm butter
  • 100 gm smoked streaky bacon snipped into small pcs
  • 350 gm whole shallots or possibly small pickling onions
  • 3 clv garlic crushed
  • 50 gm plain flour
  • 300 ml red wine
  • 600 ml chicken stock
  • 1 Tbsp. tomato puree
  • 1 Tbsp. runny honey
  • 1 head celery cut diagonally (reserve the heart for later)
  • 225 gm chestnut mushrooms whole or possibly if large halved
  • 1 x salt and freshly grnd black pepper celery leaves or possibly fresh parsley

Direcciones

  1. Brown the venison either by roasting in the roasting oven or possibly brown in batches in a frying pan in butter on the boiling plate.
  2. Spoon into a large casserole.
  3. Cook the bacon in the frying pan on the boiling plate till the fat begins to run. Add in the whole shallots and garlic and fry for about 4 to 5 min.
  4. Add in the flour stir well then blend in the wine and stock.
  5. Add in the tomato puree honey celery whole mushrooms and the seasoning. Bring to the boil and simmer for 5 min.
  6. Pour the sauce over the venison in the casserole.
  7. Cover and transfer to the simmering oven for 1 1/2 to 2 hrs or possibly till tender.
  8. Add in the minced heart ofcelery for the last 20 min of the cooking time.
  9. This adds crunch to the casserole.
  10. Check the seasoning skim off any fat and decorate with celery leaves or possibly parsley.
  11. A wonderful rich winter casserole that is perfect for entertaining. Serve it with redcurrant or possibly other fruit jelly or possibly serve simply with mashed potato for the family.
  12. Serves 6