[Sca-cooks] HELP!!!

[Susan Fox-Davis]

Gyric wrote:

> I don't know who sent me the venison recipe from the 2 fat ladies, but I
> can't find it, and I'm getting the shopping list together!
>
> I need it ASAP...I'm cooking the feast in a week and a half.
>
> PLEASE help...thank you!

They did more than one venison recipe over the course of their partnership.
Was this it?

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
        Medallions Of Venison With Bramble Jelly Or Blackberries
        From TV Food Network, Two Fat Ladies Show #FL1A04
        2 to 3 medallions of venison per person
        Unsmoked streaky bacon, cut into strips
        Seasoned flour
        Bramble jelly or blackberries, red wine and sugar
        Meat stock
        Sour cream
        Salt
        Black pepper, freshly ground
        Fry enough bacon very gently to extract enough fat to fry the
medallions. Remove the bacon. Put enough well-seasoned flour into a
plastic bag and toss the venison in it: remove and lay on some
greaseproof paper. Heat the bacon fat and fry the meat on a medium heat
for 5-7 minutes, turning frequently. Put them in a warmed dish with a
teaspoon of jelly on each medallion and keep warm while you make the
sauce.
        If you are using blackberries instead of jelly, cook them lightly
in a
little red wine and sugar to taste. Spoon over the medallions as for the
jelly.
        Depending on how much you are cooking, add enough of the stock to
the
pan. Boil briskly, stirring all the juices together. When it starts to
look syrupy, mix in enough sour cream to make a rich sauce. Adjust the
seasoning. Pour over the venison.
        Serve with tiny Brussels sprouts and egg noodles with chestnuts if
handy. Apple sauce can also be added as a side dish.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Selene, Caid