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Preparation time: 60-70 minutes Cooking time: 21⁄2 hours Serves: 6+
Ingredients
Hungarian venison stew*
1.5 kg venison (neck, shoulder or 4-9 intercostal muscle), cut into 3 cm cubes 2-3 large onions, cut finely into thin strips
6 tablespoons lard (pork/duck/goose fat)
Few cloves of garlic (to taste), sliced†
2 large ripe tomatoes, deseeded, skinned, chopped (or good quality tinned†)
2 green banana peppers, deseeded and diced
2-3 tablespoons (noble sweet*) paprika powder
1⁄2-1 teaspoon of caraway seeds†
Pinch of salt, freshly ground black pepper
300-400 ml good quality red wine
Nokedli/Spätzle:
450 g plain flour
3 large free-range eggs, plus one extra yolk, beaten
1-2 teaspoons salt
Pinch of pepper
Small pinch ground nutmeg
135 ml whole milk
135 ml water
2 tablespoons olive oil
Few tablespoons butter
Some pickled gherkins, for serving
† denotes ingredients used only in certain regions or absent in more traditional recipes * my interpretation!
Preparation
Using at least a 4 or 5 litre heavy pot (e.g. iron), fry the onions and green peppers together in the 3-4 tbsp lard over a low heat for 20-30 minutes. Add a few tablespoons of water halfway through this time and don’t let the onions dry or brown: they should turn light yellowish and translucent. Towards the end of this 30-40 mins, add the caraway seeds, garlic and tomatoes to the onions.
Meanwhile, season the venison with salt and pepper and using another large, heavy pan, brown the meat in 2 tbsp of lard over a medium heat, turning infrequently to brown all sides. Add the pan-fried meat to the pot containing the onions, deglazing the pan with some water or wine, and add these juices also. Add a pinch of salt. Add the paprika powder to coat the meat and mix thoroughly, taking care to keep the pot over a low heat only (or remove from heat temporarily - paprika can easily be burnt due to high sugars: can turn brown and bitter!). Add the wine and cook for 3-4 minutes over medium heat until the alcohol evaporates, then add enough water just to cover the meat. Leave to simmer over a low heat, uncovered for approx. 2 - 21⁄2 hours until the meat is very tender. Add water if the stew becomes too dry/uncovered, otherwise allow the sauce to gradually thicken over the cooking time.
To make the nokedli/spätzle, sift the flour and add the nutmeg and salt. Beat the eggs and egg yolk together and mix with flour to form a sort of paste. Mix milk and water and add bit by bit until it forms a thick batter. Boil a large pot of water. Place a colander/sieve over the top of the pot of water. Pour the batter into the sieve and push it through the holes with a spatula - do this in one or two batches if necessary (you can also use a potato ricer for the same effect by inserting the specific perforated insert). Simmer the nokedli for 2 or 3 minutes then remove with a slotted spoon, place onto a plate to cool.
To finish, in another pan, heat a tablespoon of olive oil, season the nokedli with salt and pepper and start to fry the cooked nokedli. Add a few tablespoons of butter and sauté further until light gold in colour.
Garnish the stew with a few slices of paprika (long sweet type) and serve with pickled gherkins. Sour cream can also be offered but it is not added to the sauce during cooking.
Notes
• While the venison is slowly simmering, you can make the nokedli
• Look for longer banana peppers, they have more taste (but don’t have to be hot at all)
• Use good quality tomatoes, preferably fresh; if white (unripe) inside, don’t add at all!
• Best to use paprika powder within 6-8 months of purchase as flavour declines over time
• Take care that the stew pot doesn’t boil dry - you will smell a burnt smell and the colour will turn
brown. Very poor prognosis!
• The quality and marbling of the venison will effect the outcome
• Use a drinkable fruity red wine such as a Blaufränkisch/fruity Spanish Grenache (not for cleaning windows)
• Glazing the onions at the start is a critical step in attaining the depth of flavour and body of the dish
— the more onions you add, the more unctuous and sweet the sauce will become - you can add 1kg
of onions at the start instead of only 2 or 3, which will change the recipe to type of a “Viennese stew”)
• Divide the amounts in half for a smaller dish for 2-4 people; freezes well also
• It’s not traditional to sauté the nokedli after cooking, I just think they taste better
Comments welcome 0 -
Nice recipe, I love spatzle noodles, last had them in australia where they were also sauteed
Best part of the deer for stewing, the neck.Preparation time: 60-70 minutes Cooking time: 21⁄2 hours Serves: 6+
Ingredients
Hungarian venison stew*
1.5 kg venison (neck, shoulder or 4-9 intercostal muscle), cut into 3 cm cubes 2-3 large onions, cut finely into thin strips
6 tablespoons lard (pork/duck/goose fat)
Few cloves of garlic (to taste), sliced†
2 large ripe tomatoes, deseeded, skinned, chopped (or good quality tinned†)
2 green banana peppers, deseeded and diced
2-3 tablespoons (noble sweet*) paprika powder
1⁄2-1 teaspoon of caraway seeds†
Pinch of salt, freshly ground black pepper
300-400 ml good quality red wine
Nokedli/Spätzle:
450 g plain flour
3 large free-range eggs, plus one extra yolk, beaten
1-2 teaspoons salt
Pinch of pepper
Small pinch ground nutmeg
135 ml whole milk
135 ml water
2 tablespoons olive oil
Few tablespoons butter
Some pickled gherkins, for serving
† denotes ingredients used only in certain regions or absent in more traditional recipes * my interpretation!
Preparation
Using at least a 4 or 5 litre heavy pot (e.g. iron), fry the onions and green peppers together in the 3-4 tbsp lard over a low heat for 20-30 minutes. Add a few tablespoons of water halfway through this time and don’t let the onions dry or brown: they should turn light yellowish and translucent. Towards the end of this 30-40 mins, add the caraway seeds, garlic and tomatoes to the onions.
Meanwhile, season the venison with salt and pepper and using another large, heavy pan, brown the meat in 2 tbsp of lard over a medium heat, turning infrequently to brown all sides. Add the pan-fried meat to the pot containing the onions, deglazing the pan with some water or wine, and add these juices also. Add a pinch of salt. Add the paprika powder to coat the meat and mix thoroughly, taking care to keep the pot over a low heat only (or remove from heat temporarily - paprika can easily be burnt due to high sugars: can turn brown and bitter!). Add the wine and cook for 3-4 minutes over medium heat until the alcohol evaporates, then add enough water just to cover the meat. Leave to simmer over a low heat, uncovered for approx. 2 - 21⁄2 hours until the meat is very tender. Add water if the stew becomes too dry/uncovered, otherwise allow the sauce to gradually thicken over the cooking time.
To make the nokedli/spätzle, sift the flour and add the nutmeg and salt. Beat the eggs and egg yolk together and mix with flour to form a sort of paste. Mix milk and water and add bit by bit until it forms a thick batter. Boil a large pot of water. Place a colander/sieve over the top of the pot of water. Pour the batter into the sieve and push it through the holes with a spatula - do this in one or two batches if necessary (you can also use a potato ricer for the same effect by inserting the specific perforated insert). Simmer the nokedli for 2 or 3 minutes then remove with a slotted spoon, place onto a plate to cool.
To finish, in another pan, heat a tablespoon of olive oil, season the nokedli with salt and pepper and start to fry the cooked nokedli. Add a few tablespoons of butter and sauté further until light gold in colour.
Garnish the stew with a few slices of paprika (long sweet type) and serve with pickled gherkins. Sour cream can also be offered but it is not added to the sauce during cooking.
Notes
• While the venison is slowly simmering, you can make the nokedli
• Look for longer banana peppers, they have more taste (but don’t have to be hot at all)
• Use good quality tomatoes, preferably fresh; if white (unripe) inside, don’t add at all!
• Best to use paprika powder within 6-8 months of purchase as flavour declines over time
• Take care that the stew pot doesn’t boil dry - you will smell a burnt smell and the colour will turn
brown. Very poor prognosis!
• The quality and marbling of the venison will effect the outcome
• Use a drinkable fruity red wine such as a Blaufränkisch/fruity Spanish Grenache (not for cleaning windows)
• Glazing the onions at the start is a critical step in attaining the depth of flavour and body of the dish
— the more onions you add, the more unctuous and sweet the sauce will become - you can add 1kg
of onions at the start instead of only 2 or 3, which will change the recipe to type of a “Viennese stew”)
• Divide the amounts in half for a smaller dish for 2-4 people; freezes well also
• It’s not traditional to sauté the nokedli after cooking, I just think they taste better
Comments welcome0 -
Came up with a lovely rabbit casserole today, trying to play with a couple of different types of flavours, turned out spectacularly.
Take two rabbits and joint them.
Mix flour, black pepper, coriander, cumin and the juice of a lime and roll the rabbit joints in the mix until well coated.
Fry until brown in vegetable oil and set aside.
Add a chopped onion and three cloves of garlic to the pan and fry until soft.
Add the rabbit and vegetables to a casserole dish, with a pint of chicken stock and a tin (or a tin and a half) of chopped tomatoes. Add a good few dollops of natural yoghurt and the juice of another lime. Add black pepper if necessary, cover and pop in a preheated oven at 180, turn down to 150 after twenty minutes and leave for about two hours in total.
Serve with pilau rice and/or naan bread as below. Spectacularly tasty.
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It wasn't me! wrote: »Came up with a lovely rabbit casserole today, trying to play with a couple of different types of flavours, turned out spectacularly.
Take two rabbits and joint them.
Mix flour, black pepper, coriander, cumin and the juice of a lime and roll the rabbit joints in the mix until well coated.
Fry until brown in vegetable oil and set aside.
Add a chopped onion and three cloves of garlic to the pan and fry until soft.
Add the rabbit and vegetables to a casserole dish, with a pint of chicken stock and a tin (or a tin and a half) of chopped tomatoes. Add a good few dollops of natural yoghurt and the juice of another lime. Add black pepper if necessary, cover and pop in a preheated oven at 180, turn down to 150 after twenty minutes and leave for about two hours in total.
Serve with pilau rice and/or naan bread as below. Spectacularly tasty.
IWM I hope that tastes as good as it looks
They look like KK rabbits to me
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IWM I hope that tastes as good as it looks
They look like KK rabbits to me
Good eye Clive! They've been in the freezer too long while I tried to think of something good to do with them. Need to shoot a few more now when I get a chance with the shotty. Tasted even better than it looks to be honest. Absolutely beautiful. The lime and coriander came through really well after the casseroling (Couldn't fit one saddle in the casserole dish after frying and it was delicious on its own). Two hours left the meat lovely and tender but not quite falling apart, just barely holding onto the bone. Perfect. Would definitely recommend and will be making it again. 0 -
Took a bit of Ribeye venison out of the deep freeze anjd left it in teh fridge to defrost for 2 days.
Good Golly Miss Molly she that Pricket was tender.
I added some of Darina's Brown stuff to taste
:D
Simple dish, no meat, no Veg.
Just the most tender cut of venison (Corn Fattened )
No animals were harmed in the making of this commercial0 -
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i have to try that one....Sounds very good..
Best part is the amount of beer drinking time. Fried stuff and put it in the oven to casserole, had a couple of beers, walked to the Indian to get the rice and naans (Was feeling lazy), back in time for another beer or two before it was ready. Proper order. 0 -
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I just read what I wrote last night, god my spelling is dreadful.Tackleberrywho wrote: »Took a bit of Ribeye venison out of the deep freeze anjd left it in teh fridge to defrost for 2 days.
Good Golly Miss Molly she that Pricket was tender.
I added some of Darina's Brown stuff to taste:D
Simple dish, no meat, no Veg.
Just the most tender cut of venison (Corn Fattened )
No animals were harmed in the making of this commercial
Well I suppose I was up late
IWish I had taken another piece out of the freezer last night, Starving now,
P.S, Darina's Brown stuff is Ballymaloe Relish from the Jar.
Goes excellant with Venison, or just steak for that matter.
I used no salt or pepper when frying, just a little sunflower oil on a Tefal steak pan.
Moral of story, always spell check!0 -
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Tackleberrywho wrote: »P.S, Darina's Brown stuff is Ballymaloe Relish from the Jar.
Goes excellant with Venison, or just steak for that matter.
Aldi do a version of this too (think it's actually made by Ballymaloe too) but they also have a Jalapeno pepper relish, it's only gorgeous! You should try it. Would be gorgeous with the meat (or even a cheese sandwich!) 0 -
Aldi do a version of this too (think it's actually made by Ballymaloe too) but they also have a Jalapeno pepper relish, it's only gorgeous! You should try it. Would be gorgeous with the meat (or even a cheese sandwich!)
Bread meat Ballymaloe Grated cheese more bread.
Put a baking tray on the top of the range, and keep turning until bread golden brown and cheese and ballymaloe has melted and mixed through the meat, very handy, very tasty and very quick to prepare if you have some Cold Venison in the fridge, or Pheasants.
I always found relish lovely on hot meat sandwches.
I remember when I was in my weekend job as a teen bringing in Pheasant sandwiches and I would grill them on the Gas heater.
I also like Ploughmans pickle and Venison.
I really should start shopping in Lidl/Aldi 0 -
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So, was horrifically hungover today and couldn't manage the thoughts of the Bunny casserole, got one of the Knorr Season and Shake bags and put the 2 jointed rabbits in it and bunged it in the oven.
Came out with lovely flavours and very tender. Handy idea of stuck for time or inspiration.
And the hangover has subsided somewhat so i even may manage to EAT some of it!
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Enjoyed a great day's shooting in North Cork recently where I managed to get a few birds for our St Stephen's Day lunch. I'm going to make game terrine, the recipe for which is below. Wishing you all a merry Christmas and happy New Year!
Game terrine with celeriac remoulade
Serves at least 6
I adore this kind of food for casual entertaining: thick slabs of a wonderful rustic winter terrine sitting on slices of crusty white or sourdough bread and some tangy celeriac remoulade on the side. This is great to serve for lunch when having friends staying over for the weekend. If you have a mincer, the texture will be better, however, you can mince meat in a food processor by pulsing a few times to get very small pieces.
25g (1oz) butter, plus extra for greasing
1 large onion, peeled and very finely chopped
Salt and ground black pepper
300g (11oz) boneless mixed game bird meat, minced or pulsed in a food processor
200g (7oz) minced pork (at least 20% fat)
50g (2oz) streaky bacon, minced or pulsed in a food processor
Large pinch of freshly grated nutmeg
3 juniper berries, crushed
2 tsp chopped thyme leaves
8–10 rashers of streaky bacon, rind removed
25g (1oz) shelled pistachios
2 boneless game breasts (about 200g/7oz in total), such as pheasant, pigeon, partridge or woodcock, cut into strips
Bay leaves and juniper berries, to decorate
For the celeriac remoulade
1⁄2 celeriac
250ml (9fl oz) mayonnaise
Juice of 1⁄2 lemon
2 tsp wholegrain or Dijon mustard
13x23cm(5x9in) loaf tin or casserole dish
1 Melt the butter in a saucepan and add the chopped onion with some salt and pepper, then cover with a lid and cook on a low heat for about 8–10 minutes or until the onion is softened and slightly golden. Set aside to cool.
2 Meanwhile, in a large bowl, mix together the minced meats with the nutmeg, juniper berries and the chopped thyme and season with salt and pepper. Add the cooked onions, then fry a little bit of this mixture in a hot pan and taste for seasoning.
3 Preheat the oven to 180°C (350°F), Gas mark 4, and butter the loaf tin.
4 Place the bacon rashers between two sheets of cling filmand roll out with a rolling pin to make the bacon slices thinner and longer. Peel away the cling film from the bacon and linea loaf tin or small casserole by placing the rashers slices side by side along its width, making sure that each piece hangs over each side as it will be folded back over the top of the terrine.
5 Spread one-third of the minced meat mixture over the baconon the bottom of the tin, then scatter with half the pistachiosand arrange half the pieces of game on top to cover the surface. Spread out a second third of the minced meat mixture, followedby another layer of the pistachios and game fillets. Fill with theremaining minced meat mixture, level out with the back of a spoon, then fold the overlapping bacon back over the top to cover.
6 Cover with foil, place in a bain-marie (a roasting tin filled toa depth of a few centimetres with boiling water) and bake in the oven for about 11⁄2 hours or until cooked through or firm tothe touch in the centre. (To check that it’s cooked, insert a metal skewer into the centre of the terrine and leave for 10 seconds; the skewer, once removed, will then feel too hot to hold against the inside of your wrist.) Remove the foil after the first 45 minutes.
7 Let the terrine sit in the loaf tin for about 20 minutes before turning out onto a plate and allowing to cool to room temperature. Decorate with some bay leaves and juniper berries.
8 Meanwhile, make the remoulade. Peel and finely slice the celeriac into matchstick-sized pieces or grate using the roughest part of the grater or in a food processor. Then mix with the remaining ingredients in a bowl, seasoning to taste.
9 Cut the terrine into slices and serve with crusty white or sourdough bread and the celeriac remoulade.
Rachel’s tip
If you are using your own game meat, use it from the legs, thighs, kidneys, livers and hearts. If you or someone you know has shot a pheasant, pigeon or partridge, you could use up the whole bird in this dish: I tend to use two pheasants or one pheasant and one pigeon, but you could otherwise use a pack of mixed game from the butcher or a supermarket.0 -
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This just popped up in my twitter feed, I hope it's ok to post the link... Looks interesting
http://www.jameswhelanbutchers.com/info/1020/boozy-rabbit-with-prunes/
BG x0 -
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