Braised Venison Shoulder,
Red Cabbage, Dauphinoise
Louise Mckenzie, The Greyhound, Pettistree
1 Venison Shoulder (approximately 1kg)
2 Onions - sliced with skin on
Enough Local Ale to cover (approximately 1litre)
Preheat oven to 180 degrees
Place the Venison Shoulder in a deep pan, just big enough to fit it, add the onions, rosemary & thyme and then cover with the local ale till the venison is submerged in ale.
Season and cover with a sheet of baking parchment, and two sheets of tin foil, tightly wrapped.
Place in the oven for approximately 3-4 hours, it is ready when the venison is tender and pulls apart easily.
While the Venison is still warm pull it apart and keep warm.
Put the cooking liquor from the Venison into a pan and reduce down until thick, (a little bit of dark chocolate gives a nice taste!)
Braised Red Cabbage
1 small red cabbage, cut into fine strips and rinsed
3 tablespoons butter
1 large onion, chopped
1 1/2 teaspoons salt
500 ml Red wine
Melt the butter in a Pan over a medium heat. Add the onions, cabbage, salt, and stir the mixture gently. Pour in the red wine and bring the mixture to a simmer.
Cover and reduce the heat slightly, and then continue simmering the cabbage for 45 minutes to 1 hour, until it is tender.
1 kg baking potatoes, peeled and placed in a bowl of cold water to prevent them from browning (use floury potatoes such as Russet, King Edward, Maris Piper or Desiree)
3-4 cloves garlic
A few sprigs of herbs (Rosemary & Thyme)
250ml double cream & 250 ml milk
salt and freshly ground black pepper
Preheat the oven to 160C.
Put the Cream, Milk, Garlic, Herbs, Salt & Pepper in a pan and bring the boil, then turn off and pass through a sieve, discarding the garlic & herbs. Put the cream to one side.
Slice the potatoes into thin slices, or use a mandolin if you have one.
Layer the potatoes in a deep baking tray until the tray is full, then pour over the heated cream until the potatoes are covered.
Cover with a sheet of baking parchment and place the potatoes in the oven and bake for 1-1½ hours, or until the potatoes are completely tender, use a skewer to check they are cooked through. (If the cream looks like it's splitting, your oven is too hot, so turn it down a bit.)