I’m a little nervous because I know that game of any sort can end up a little tough and dry if overcooked – the meat tends to a degree of fatless solidity unusual in more common cuts.
I also dig up another grow bag of my new spuds – a better harvest this time, the extra couple weeks having done wonders for their growth.
I begin by browning off the meat in a mix of oil and butter; then I add the finely diced onion, the liqueur – ale and chicken stock – a good dash of seasoning, a little brown sugar, pinch of allspice, a couple of bay leaves and some cloves, and then I let the mixture gently plop away for an hour or so.
The potatoes I just serve boiled – new spuds only really need a knob of butter on them.
And though I do say so myself, the end result is pretty scummy, with the venison being just about spot on.
The only kitchen accident is in opening the wine – the neck of the bottle cracks under the waiter’s friend, and I end up with a bloody finger.
Doesn’t stop us enjoying the contents, though.
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