sticky toffee pudding and venison

[highcountry-dave]

One of my favourite sweets other than clootie dumpling that I had on my last visit home was sticky toffee pudding. I would love to have a recipe if anyone might have one.
After a succsesful hunt yesterday I have two deer hanging would anyone have some good old Scottish recipes for venison I appreciate your replies.
Thank you for the recipe for scotch pies.

[Babz]

I have found a recipe I hope it is ok !!!

1 Haunch or Saddle Venison, about 96 oz.

2 tbsp. Olive Oil
Seasoning
2 tbsp. Butter
8 oz. Diced Pork or Bacon

MARINADE

1 bottle Burgundy
2 cloves Garlic
1 Bay Leaf
2 Carrots
1 Onion
1 tsp. Peppercorns
Little Rosemary
2 Juniper Berries(crushed)
4 tbsp. Olive Oil

GRAVY

5 Fluid oz. Port
1 tbsp. Redcurrant Jelly

Gravy From Venison Juices

1 tbsp. Flour
1 tbsp. Butter

Marinade

Slice the onion and carrots, then cook them gently in the olive oil.
Making sure thatthey do not brown.
Put into a dish (not metal), add wine, and other ingredients.
Soak the venison in this, for approximately 2 days, turning several
times daily, so that all surfaces are coated.

When it is ready take it out and dry it with a clean cloth. Put the
butter and oil in a heavy pan that has a tight lid and heat
then add the diced pork or bacon.
Fry until the cubes are crisp, then add the joint, and brown on all sides.
Reduce the marinade to half by boiling it rapidly on top of the cooker.
Strain it over the venison.
Season to taste.

Cook in the oven at 325 F/149 C/ gas Mark 2 for 30 minutes per pound.

Sauce

Strain the pan juices, and reduce them again to half on top of the
cooker by boiling rapidly.
Rub the flour into the butter, add this to the juices to thicken it.
Stirring well,add the port and redcurrant jelly, making sure it
has all mixed together well.
Pour over the venison or serve separately as you require.

[kathyv]

My mom cooked venison like this...
1 backstrap or tenderloin sliced in rounds and pounded to flatten/tenderize. Dredge both sides in flour and sear both sides in hot oil. After all pieces are seared, lower heat in pan and add water. Simmer the meat in the water half an hour till pan gravy forms. Add salt if desired.

I prefer to have my venison ground into hamburger as it's a leaner grind than beef. But I keep out the Backstrap and Tenderloins!

[buzz]

Well hello again my wee earth friends! Its been some time but never fear, BUZZ is here!

Buy the Venison from a butcher or game merchant and ask to have the shoulder boned and sawed or chopped into manageable lumps to make a good stock.

Serves 4

2 lbs Venison shoulder cut into chunks
2 ozs plain flour
The bone
1 onion
2 cloves of garlic
1 carrot
2 sticks of celery
2 carrots
2 pints of water
1 bottle of red wine, high alcohol but low cost.
3 onions
6 cloves of garlic
2 bay leaves
A handful of thyme
12 juniper berries
Salt and black pepper
Put the venison in the marinade comprising the wine, 3 onions, garlic, bay, thyme and juniper. Marinate overnight.

Place the bones in a frying pan and fry, tossing occasionally for ten minutes and then place on a roasting dish and roast at gas mark 8 230° C for 40 minutes until they are well browned.

Pour the bones into a big saucepan and pour over 2 pints of water. Add the onion, garlic, carrot and celery and simmer, very slowly for 1 1/2 hours to make a very condensed stock.

Retrieve the venison from the marinade and pat dry. Roll in the flour and flash fry in small portions for ten minutes. Place into a casserole dish. Deglaze the pan with some of the red wine and add the marinade to the meat and pour on the stock.

Place in a low, slow oven, gas mark 4, 170° C for 2 1/2 hours. Check the consistency of the gravy, add a mix of flour and butter to thicken if required, allow to rest for ten minutes and serve with leek mashed potatoes and onion marmalade.

There is a recipie for Onion Marmalade in this topic.

[Babz]

Welcome back Buzzy

Where is the Onion Marmalade recipe then??

[buzz]

Why Babz, my wee earth friend, its the 16th thread in this topic! CC posted both Red and Sweet Onion.

And you the the Mod of this Topic! Tut tut.

I'll bet my wee earth pal CC knows where all his threads are!

LOL

[Babz]

I knew that Buzz but did think it would be a good idea to have it
on this page so it could be printed out easily !!