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Pot-roast venison with root vegetables
An inner muscle from a good-sized deer won’t take too much cooking at all and, like a fillet of beef, should be cooked quite rare. A cut like this really needs very little doing to it, but again, if the meat is from a young animal, you may just want to give it a brief overnight marinade. You can use whatever root vege-tables you can get your hands on, such as carrots, swedes, parsnips or Jerusalem artichokes.
An inner muscle from a good-sized deer won’t take too much cooking at all and, like a fillet of beef, should be cooked quite rare. A cut like this really needs very little doing to it, but again, if the meat is from a young animal, you may just want to give it a brief overnight marinade. You can use whatever root vege-tables you can get your hands on, such as carrots, swedes, parsnips or Jerusalem artichokes.
Ingredients
1 or 2 inner muscle joints from the haunch weighing about 1kg-1.2kg
1tbspn vegetable or corn oil Salt and freshly ground black pepper Marinade if required, consisting of red wine, crushed juniper berries and black peppercorns, thyme and bay leaf
3 large carrots, peeled and sliced in 1cm thick slices on the slant
2 medium parsnips, peeled if necessary, halved lengthways and cut into chunks
250g Jerusalem artichokes, peeled and halved if large
1 small swede, peeled and cut into similar sized chunks as the rest of the vegetables
4 medium onions, peeled and quartered
100g butter
A few sprigs of thyme
1 glass of port
1 or 2 inner muscle joints from the haunch weighing about 1kg-1.2kg
1tbspn vegetable or corn oil Salt and freshly ground black pepper Marinade if required, consisting of red wine, crushed juniper berries and black peppercorns, thyme and bay leaf
3 large carrots, peeled and sliced in 1cm thick slices on the slant
2 medium parsnips, peeled if necessary, halved lengthways and cut into chunks
250g Jerusalem artichokes, peeled and halved if large
1 small swede, peeled and cut into similar sized chunks as the rest of the vegetables
4 medium onions, peeled and quartered
100g butter
A few sprigs of thyme
1 glass of port
Method
Pre-heat the oven to 180°C/gas mark 5. Place the vegetables in a tight-fitting casserole with the butter and thyme, then season. Cover and cook in the oven for one hour, stirring every so often until the vegetables are tender. Meanwhile, season the venison, heat the vegetable oil in a heavy frying pan and brown the meat. Place the meat on the vegetables and cook for 12-15 minutes, keeping it rare and basting it a couple of times. Depending on its thickness, it may take a little longer or shorter, so keep checking it and make sure it doesn’t overcook. Remove the meat and leave it to rest on a plate to catch the juices. Place the pan with the vegetables on the stove on a medium heat, pour in the port and cook on a high heat, stirring the vegetables every so often until they’re nicely glazed. Slice the meat in thick-ish chunks and serve on top of the vegetables.
Pre-heat the oven to 180°C/gas mark 5. Place the vegetables in a tight-fitting casserole with the butter and thyme, then season. Cover and cook in the oven for one hour, stirring every so often until the vegetables are tender. Meanwhile, season the venison, heat the vegetable oil in a heavy frying pan and brown the meat. Place the meat on the vegetables and cook for 12-15 minutes, keeping it rare and basting it a couple of times. Depending on its thickness, it may take a little longer or shorter, so keep checking it and make sure it doesn’t overcook. Remove the meat and leave it to rest on a plate to catch the juices. Place the pan with the vegetables on the stove on a medium heat, pour in the port and cook on a high heat, stirring the vegetables every so often until they’re nicely glazed. Slice the meat in thick-ish chunks and serve on top of the vegetables.
Baked mixed grill
Serves: 2
Preparation time: 5 minutes
Cooking time: Approximately 30 minutes
Serves: 2
Preparation time: 5 minutes
Cooking time: Approximately 30 minutes
Ingredients:
2 lean Barnsley lamb chops (or 4 loin chops)
4 lean beef or lamb sausages
2 tomatoes, cut in half
2 large mushrooms
Large knob of butter
Salt and freshly milled black pepper
300ml/½pint beef or vegetable stock
15-30ml/1-2tbsp gravy granules
5ml/1tsp mint sauce
2 lean Barnsley lamb chops (or 4 loin chops)
4 lean beef or lamb sausages
2 tomatoes, cut in half
2 large mushrooms
Large knob of butter
Salt and freshly milled black pepper
300ml/½pint beef or vegetable stock
15-30ml/1-2tbsp gravy granules
5ml/1tsp mint sauce
Method:
1.Preheat the oven to Gas mark 6, 200°C, 400°F.
2.Place the chops, sausages, tomatoes, and mushrooms onto a large baking sheet. Place a knob of butter onto each mushroom and season.
3.Put into a preheated oven and cook for 30 minutes, turning the chops and sausages halfway through. To make the gravy heat the stock and add the gravy granules and mint sauce, heat until thickened.
4.Serve filled into large Yorkshire puddings with the gravy.
1.Preheat the oven to Gas mark 6, 200°C, 400°F.
2.Place the chops, sausages, tomatoes, and mushrooms onto a large baking sheet. Place a knob of butter onto each mushroom and season.
3.Put into a preheated oven and cook for 30 minutes, turning the chops and sausages halfway through. To make the gravy heat the stock and add the gravy granules and mint sauce, heat until thickened.
4.Serve filled into large Yorkshire puddings with the gravy.
Lancashire hotpot
Serves: 6
Preparation time: 20 minutes
Cooking time: 3 hours
Serves: 6
Preparation time: 20 minutes
Cooking time: 3 hours
Ingredients:
900g/2lb lean lamb chops, cutlets or chump chops, trimmed
15-30ml/1-2tbsp dried mixed herbs
15ml/1tbsp sunflower oil
30ml/2tbsp freshly chopped mint
4 lambs kidney’s skinned, cored and cut into small pieces
3 medium onions, peeled and cut into wedges
15ml/1tbsp plain flour
600ml/1pint good, hot lamb stock
15-30ml/1-2tbsp Worcestershire sauce
Salt and freshly milled black pepper
2 bay leaves
25g/1oz butter, softened
900g/2lb red potatoes, unpeeled and sliced
900g/2lb lean lamb chops, cutlets or chump chops, trimmed
15-30ml/1-2tbsp dried mixed herbs
15ml/1tbsp sunflower oil
30ml/2tbsp freshly chopped mint
4 lambs kidney’s skinned, cored and cut into small pieces
3 medium onions, peeled and cut into wedges
15ml/1tbsp plain flour
600ml/1pint good, hot lamb stock
15-30ml/1-2tbsp Worcestershire sauce
Salt and freshly milled black pepper
2 bay leaves
25g/1oz butter, softened
900g/2lb red potatoes, unpeeled and sliced
Method:
1.Coat the cutlets with the mixed herbs. Heat the oil in a large pan and cook the chops or cutlets, in batches until brown, turning once. Transfer into a 2.8L/5pint ovenproof casserole dish with a lid. Sprinkle over half the mint.
3.Preheat the oven to Gas mark 3, 170°C, 325°F.
4.Add the kidney to the pan and cook for about 2-3 minutes and then spoon over the cutlets. Fry the onions for about 10 minutes until brown adding a little more oil to the pan if necessary. Stir in the flour and cook for 1-2 minutes. Add the stock, Worcestershire sauce and seasoning.
5.Pour the stock and onion mixture into the casserole dish and sprinkle over the remaining mint and add the bay leaves. Arrange the potato slices on top of the casserole dish in an overlapping pattern. Season and dot with half the butter. Cover with a tight-fitting lid and cook for 1½hours. Remove the lid and cook for a further 50 minutes.
6.Brush the potatoes with the remaining butter and place the casserole under a preheated moderate grill for 4-5 minutes until the potatoes are crisp and golden.
7.Serve with seasonal vegetables.
1.Coat the cutlets with the mixed herbs. Heat the oil in a large pan and cook the chops or cutlets, in batches until brown, turning once. Transfer into a 2.8L/5pint ovenproof casserole dish with a lid. Sprinkle over half the mint.
3.Preheat the oven to Gas mark 3, 170°C, 325°F.
4.Add the kidney to the pan and cook for about 2-3 minutes and then spoon over the cutlets. Fry the onions for about 10 minutes until brown adding a little more oil to the pan if necessary. Stir in the flour and cook for 1-2 minutes. Add the stock, Worcestershire sauce and seasoning.
5.Pour the stock and onion mixture into the casserole dish and sprinkle over the remaining mint and add the bay leaves. Arrange the potato slices on top of the casserole dish in an overlapping pattern. Season and dot with half the butter. Cover with a tight-fitting lid and cook for 1½hours. Remove the lid and cook for a further 50 minutes.
6.Brush the potatoes with the remaining butter and place the casserole under a preheated moderate grill for 4-5 minutes until the potatoes are crisp and golden.
7.Serve with seasonal vegetables.
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