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Tag Archives: flour

Slow-cooker venison stew

15 Oct

Stew. In a bowl. On a table. In the kitchen.

 

Last winter, after I heard many a person raving about their slow-cookers (Crock Pots to any American readers), I took the not so financially painful plunge and bought one. These gadgets are surprisingly good value and  for the results they produce are well worth having in the kitchen. During the summer months, the slow cooker sat in the cupboard, slowly getting jealous of its enemy the barbecue, so I thought it was due a spin this weekend with some stew-friendly weather on the cards and also with game back in season. So off I went to my fishmongers to get my venison. Yes, I did say that.

 

Ingredients:

Splash of olive oil

400g venison

1 onion (chopped according to how picky your eaters are)

4 cloves of garlic (crushed)

2 tablespoons of flour

300 ml of red wine

300 ml of stock (I used beef)

1 tablespoon of Worcestershire sauce

1 tablespoon of tomato puree

salt and pepper

1 bay leaf

5 sticks of celery

4 carrots

baby potatoes (4/5 per person)

 

Method:

First heat some oil in a big pan/ wok.

Add the venison at a nice high heat and let it brown for a few minutes. I removed it at this point as I didn’t want to overcook it.

Add in the onion, which was left in big chunks (not everyone likes onion apparently.) Cook until it has softened a little.

Add the venison back in, with the garlic and the flour. Over a medium heat, stir and toss everything around until it is all covered nicely.

At this point add in the red wine, scraping the bottom of the pan to get the floury-goodness incorporated.

Once this is done, add in the stock, tomato puree, Worcestershire sauce and season with salt and pepper. Fling in a bay leaf if it takes your fancy. Bring to the boil.

Once it had been brought to the boil, transfer it to your slow-cooker.

I cooked it at high for about 2.5 hours before adding the vegetables in, which were all chopped into small/ bite size pieces. Cook on high for another 1.5/2 hours until the veg is tender.

Some good crusty bread would have been excellent with it to mop up the juices. I didn’t have any, so no gloating. The venison was deliciously tender after it’s slow-cook, so Bambi’s mother didn’t die in vain.

Enjoy.

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Pancake Recipe

21 Feb

It’s Pancake Tuesday, and I thought I would share the recipe I use most often. I will state at this juncture it is not my recipe, full credit has to go to Ray D’Arcy (Senior) father of Ray D’Arcy who presents on Today FM.

 

Every year, Ray has his father on the show on Pancake Tuesday to go through the recipe with listeners, and once I tried this recipe I never looked at another.

 

Ingredients:

8 oz flour

2 eggs

Pinch of salt or sugar (depending on whether they are to be savoury or sweet)

1 pint of liquid (Two thirds milk to one third water)

 

You sift the flour and the pinch of salt/sugar, beat the eggs, and then add the eggs to the sifted flour. You will get a crumby mix. Now slowly add the liquid, a little at a time, whisking constantly so you get a consistent mixture with no lumps. Then let the mixture sit for 15/30 mins. Whisk before use.

Use a little oil on some kitchen paper to grease the pan, and cook on a medium to high heat. Enjoy!

What do you like on your pancakes? Comment below!

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