Venison with Blackberry Gravy

Ingredients

600 g piece of venison tenderloin
1 tbsp oil
1 tbsp butter, plus extra to finish the gravy
1 tbsp freshly chopped parsley
4 medium parsnips, peeled and cut into chunks
1 chicken or vegetable stock cube
30 g butter
1 tsp cumin seeds
500 g Brussels sprouts, peeled and trimmed salt and pepper

Blackberry Gravy

1 tbsp aged balsamic vinegar
1 cup beef stock
1-2 tbsp rowan or red currant jelly
2 garlic cloves, crushed
200 g blackberries
3/4 cup red wine

Method

  1. To make the blackberry gravy, put all the gravy ingredients in a large, heavy-based pan and bring to a gentle simmer. Cook for about 20 minutes until reduced and the blackberries are soft, and then press through a sieve into a clean pan.
  2. Continue to reduce the sauce for about 5 minutes, tasting as you go. It should have a lovely sweet and sour tang, so add more jelly if you think it needs it. Set aside.
  3. Take the meat out of the fridge 30 minutes before cooking and pat dry with kitchen paper.
  4. Place the parsnips and stock cube in a large pan of water and bring to the boil. Simmer for about 15 minutes until good and tender, then drain and mash, adding about half the butter and some seasoning.
  5. Toast the cumin seeds in a dry frying pan, crush lightly and stir into your mash. Keep warm.
  6. Boil or steam Brussels sprouts for around 8-10 minutes.
  7. To cooking the venison, heat the oil and butter in a large frying pan until it stops sizzling. Season the venison all over and then add to the hot pan. Cook for about 4-6 minutes on each side over a medium-high heat until nicely caramelised on the outside. Venison is best served rare to medium. Cook 6 more minutes for medium. Baste the loin occasionally with the oil and butter. Remove from the pan and transfer to a plate to rest for a few minutes, covered with foil.
  8. Drain the sprouts and toss in the remaining butter with some salt and pepper.
  9. Reheat the gravy, whisking a wee knob of butter into it to add a bit of shine. Slice the venison and place them on plates. Scatter with parsley and serve with the gravy and vegetables.

Makes 4 servings.

Source: My Family Kitchen

Sausages with Mushrooms, Bacon, Tomatoes and Cooked Bread

Ingredients

4 good quality herbed sausages
4 tbsp grated Cheddar cheese
4 unsmoked lean bacon slices
2 tomatoes, halved horizontally
salt and pepper
1 tbsp butter
1 tbsp olive oil
4-1/2 oz white mushrooms, sliced
4 slices bread, crusts removed and buttered on both sides
2 tbsp chopped fresh parsley

Method

  1. Preheat the oven to 350°F/180°C.
  2. Prick the sausages lightly, place in a roasting pan and roast for 10 minutes, or until just cooked. Remove and let cool.
  3. Make a slit in the sausages with a sharp knife and stuff each sausage with 1 tablespoon of the grated cheese.
  4. Wrap a bacon slice around each sausage, tucking in the ends to secure.
  5. Return to the oven for an additional 20 minutes, or until the bacon is cooked and the sausages are golden brown.
  6. place the tomatoes, cut-side up, on a baking sheet and season to taste with salt and pepper. Roast for 15-20 minutes.
  7. Melt the butter with the oil in a medium skillet over low heat, then add the mushrooms, stirring well to coat. Cover and cook for 5 minutes, or until the mushrooms are soft. Keep warm.
  8. Heat a nonstick skillet over medium heat and cook the buttered bread in batches until golden brown on both sides. Keep warm.
  9. To serve, divide the cooked bread between 2 plates and top with the mushrooms. Add the sausages and tomatoes and sprinkle with parsley.

Makes 2 servings.

Source: Brunch

Garlic Osso Buco with Celeriac

Ingredients

1-1/2 cups all-purpose flour
1 tablespoon chili powder
6 large osso buco, (veal shank), each about 2 inches thick
Kosher salt and freshly ground black pepper
3 tablespoons grapeseed or canola oil
2 onions, cut into 1-inch dice
20 garlic cloves, sliced thin
1-pound bag carrot nubs
4 celery stalks, cut into 1-inch dice
2 cups red wine
1/4 cup soy sauce
3 sprigs fresh thyme
2 large celeriac (celery root), cut into 1/2-inch dice

Method

  1. In a large shallow plate, combine the flour and chili powder. Season the osso buco with salt and pepper. Dredge in the flour mixture and set aside.
  2. Heat a stockpot or other tall wide pot over medium heat. Add 2 tablespoons of the oil and swirl to coat the bottom. When the oil is hot, add the osso buco, in batches if necessary, and cook, turning once, until brown, about 8 minutes. Remove the osso buco and set aside.
  3. Add the remaining oil, swirl, and when hot, add the onions and garlic. Season with salt and pepper, and saute until slightly softened, about 1 minute.
  4. Add the carrots and celery, season with salt and pepper, and saute for 1 to 2 minutes.
  5. Add the wine and reduce the liquid by half, 2 to 3 minutes.
  6. Return the osso buco to the pot, and add the soy sauce, thyme, and enough water to cover the ingredients. Season with salt and pepper, cover, and simmer until the meat falls from the bone, about 3 hours. (Quick Tip: cook in a pressure cooker, over medium-high heat, for 1 hour.)
  7. Add the celeriac and cook until soft, 15 to 20 minutes.
  8. Transfer the vegetables to a platter or four individual plates, top with the osso buco and its sauce, and serve.

Makes 4 servings.

Source: Simply Ming One-pot Meal

Sausage, Mushroom and Spinach Strata

Ingredients

1 tsp butter, plus extra for greasing baking dish
3/4 lb Italian sausages (about 3), casing removed and roughly chopped
1 lb mixed wild mushrooms, stems removed and sliced
8 green onions, white part only, thinly sliced (1/4 cup)
3 cups lightly packed fresh baby spinach
4 large slices 1/2-inch thick day-old sourdough bread
6 eggs
3 cups milk
1/2 tsp salt
1/2 tsp freshly ground pepper
1 tbsp Worcestershire sauce
dash hot pepper sauce
2 cups shredded old cheddar cheese

Method

  1. Butter a (13-by-9-inch) glass baking dish and set aside.
  2. In a large skillet, melt butter over medium heat. Add sausage meat and fry, breaking up bits with a wooden spoon for about 5 minutes or until lightly browned and beginning to cook through. Spoon off any excess fat. Add mushrooms and cook, stirring occasionally for about 10 minutes or until soft and beginning to brown a little and sausage is no longer pink. Add onions and spinach and stir until everything is mixed and glossy. Remove pan from heat and let cool slightly.
  3. Layer bread slices over bottom of dish. Spoon sausage mixture over bread. In a blender, combine eggs, milk, salt, pepper, Worcestershire and hot pepper sauce and blend until smooth. Pour mixture evenly over sausage mixture. Top with cheese. Cover dish with plastic wrap and refrigerate for 8 to 12 hours.
  4. When ready to serve, heat oven to 180ºC (350ºF). Uncover dish and bake strata for 50 to 60 minutes or until puffed and top is crispy and golden. Let stand for 10 minutes before serving.

Makes 6 to 8 servings.

Source: Dairy Farmers of Canada

Pie with Ground Venison and Onion

Ingredients

1-3/4 lb stewing venison, or boneless pork loin, diced
1 lb onions, chopped
salt and black pepper
6 juniper berries, crushed
3 Tbsp red wine
2 Tbsp olive oil
1 egg, beaten
1 tsp gelatin
2/3 cup boiling vegetable broth

Pastry

2 cups all-purpose flour
1 tsp salt
3/4 cup shortening
1/2 cup water and milk, mixed

Method

  1. Prepare the pastry. Place the flour and salt in a bowl and make a well in the center. Chop the shortening, add it to the liquids, then heat until melted. Bring to a rolling boil, then pour into the flour and mix immediately into a soft, manageable dough. Knead until smooth on a lightly floured surface, then cover and leave to cool slightly.
  2. Preheat the oven to 425°F (220°C).
  3. Process the venison and onions in a food processor or meat grinder until chopped fine, then season well. Add the juniper berries and moisten the meat with the wine and oil.
  4. Roll out two-thirds of the pastry and use to line an 8-in (20-cm) deep springform pan. Pack the meat into the pie, then roll out the remaining pastry to make a lid. Moisten the edges of the pastry, then seal the top and sides together, pressing the edge into a decorative crust. Make a small slit in the center of the lid and use any pastry trimmings to make decorative leaves.
  5. Brush the top of the pie with egg, then bake in the hot oven for 15 minutes. Lower the temperature to 350°F (180°C) and cook for a further 1 hour.
  6. Carefully loosen and remove the sides of the pan trying not to break the pastry, then brush all the pastry again with beaten egg. Continue to cook for a further 20 to 30 minutes, brushing with egg once or twice more until the pastry is a dark, golden brown. Remove the pie and leave to cool slightly.
  7. Dissolve the gelatin in the hot broth then pour it carefully into the pie – you will probably only get a small amount in as the meat hardly shrinks at all during cooking. Leave the pie until cold, then chill it for 2 to 3 hours before slicing. Serve cold, with some strong pickles and a green salad.

Makes 6 servings.

Source: Onion