Recipes
Tweed Valley Venison Casserole
Method
- Coat the meat in the seasoned flour.- Heat the oil and sauté off the shallots, garlic and the bacon. Let the shallots brown add the venison, junipers, and the herbs.- Stir until meat is just coloured and add the ale and the cinnamon stick.
- Turn down the heat and let it simmer for 1hr 30 minutes.
- 5 minutes before you switch it off add the sliced apple; chestnuts and the jelly adjust the seasoning.
- Before serving remove the cinnamon stick and the thyme stalks
Serving suggestion
- Roasted root vegetables
Annie’s Plum and Apple Tarte Tatin
Method
- First make the pastry and allow to rest.
- Peel and prepare the fruit.
- Melt the butter add the sugar until dissolved, add the fruit, lemon juice and zest, cook until the fruit starts to caramelize. Allow to cool, until you roll out the pastry, place the fruit into the flan dish, lay the rolled pastry over then trim the edges. Glaze with a beaten egg and bake for a good 20 – 25 minutes until golden. Remove from oven and allow to rest.
- Run a knife round the edge and turn onto a plate making sure it is a good few inches larger than the flan as the juices from the pie will run.