[Sca-cooks] HELP!!!

[Korrin S DaArdain]

From: "Marcus Antaya" <mjantaya at home.com> Date: Wed, 7 Nov 2001 13:51:07
-0500
>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!
>
>Gyric

Greetings Gyric,
	Having a complete copy of all of the Fat Ladies recipes, I am including
all that are for venison.


Korrin S. DaArdain
Korrin.DaArdain at Juno.com

"Barry of thirteen, gules and argent, on a canton azure fifty mullets
argent."


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
	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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
	Venison Pastry
	From TV Food Network, Two Fat Ladies Show #FL1C05
	900g/2 pounds venison, neck, breast, flank or shoulder
	55g/2 ounces seasoned flour
	55g/2 ounces pint port
	Juice of half a lemon
	300ml/1/2 pint venison stock
	Nutmeg
	Thyme
	Salt and freshly ground pepper
	175g/6 ounces butter
	550g/1 1/4 pounds short crust or rough puff pastry
	1 egg, beaten
	Cut the venison into small steaks and dust with seasoned flour. Heat a
little butter in a frying pan and seal the steaks quickly. Put the meat
into a 1.75-2.25 litres/3 to 4 pint pie dish, add the port, lemon juice
and stock.
	Sprinkle with grated nutmeg and thyme, salt and pepper. Lay the butter
on top (traditionally it would have been lamb suet), cover with the
pastry and glaze with beaten egg. Bake in a preheated oven at 220C/425
degrees F/Gas 7 for 15 minutes, then at 180C/350 degrees F/Gas 4 for 1
3/4 hours.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
________________________________________________________________
GET INTERNET ACCESS FROM JUNO!
Juno offers FREE or PREMIUM Internet access for less!
Join Juno today!  For your FREE software, visit:
http://dl.www.juno.com/get/web/.