Venison (1 Viewer)

[Mormon Nailer]

What you'd want with that Mrs.Beeton recipe is a steamed pudding afterwards and some mulligitawny soup before. Then you could sit in your armchair and read some Dickens afterwards.

 

[egg_]

Hugh Fearnley-Whittingstall says to go very easy on wine when cooking game, cos there's very little fat in the meat and the booze tends to leach it out. Might be wrong though, I don't think I've ever cooked venison

 

[Squiggle]

What you'd want with that Mrs.Beeton recipe is a steamed pudding afterwards and some mulligitawny soup before. Then you could sit in your armchair and read some Dickens afterwards.

Mulligatawny might be a bit too hearty as a starter... a simple clear beef consomee that takes the cook three days of preparations would be more the thing.

Have you ever seen any of the documentaries about the workings of those big country house kitchens? I saw one where they rebuilt the kitchen and they tried to recreate its operations for a week. The stock pot was just kept going continuously.

 

[snakybus]

Buzzo, that there Bambi is just asking to be shot

that or rogered

I mean killed. Just killed.

 

[Mormon Nailer]

I'm reading Mrs. Beeton at the moment. Its bloody fascinating. it give the suggested pay for different types of servants and suggests the appropriate level of staff for the income of the house.

Then there are is a section of the etiquette of visiting during the daytime and afternoon and dinner parties.

There stuff in it like at the dnner party the host takes the lady guest, who by either her unfimarility with the group or her seniority, he will be paying most attention to and leads her to the table seating her on his right. If that ladies husband is in the group he will then accompany the hosts wife to her seat in the same manner and then seat himself to her left.

I saw something once on an earlier kitchen -about 18th century. There was the same huge battery of staff.

There was on idsh they used to do which was roast swan or similar. After the bird was roasted it was returned to the plumiage for display prposed to be brought to the table - stomachs of iron those people must have had!

 

[Krishnan]

I wonder does Barry Venison eat venison or does it freak him out?

Great player. One of the greats. And super media man.

 

[Squiggle]

I'm reading Mrs. Beeton at the moment. Its bloody fascinating. it give the suggested pay for different types of servants and suggests the appropriate level of staff for the income of the house.

Then there are is a section of the etiquette of visiting during the daytime and afternoon and dinner parties.

There stuff in it like at the dnner party the host takes the lady guest, who by either her unfimarility with the group or her seniority, he will be paying most attention to and leads her to the table seating her on his right. If that ladies husband is in the group he will then accompany the hosts wife to her seat in the same manner and then seat himself to her left.

I saw something once on an earlier kitchen -about 18th century. There was the same huge battery of staff.

There was on idsh they used to do which was roast swan or similar. After the bird was roasted it was returned to the plumiage for display prposed to be brought to the table - stomachs of iron those people must have had!

Is that the new-ish book that is out with highlights or something - or the full Mrs Beeton book.

 

[Mormon Nailer]

The full enchilada. I bought what I thought was a version of it a while back but it was a kind of recepies inspired by deal. Complete waste of money. This version appears to be the real thing and is a pretty hefty read.

 

[Mormon Nailer]

I would say though that it is interesting but she's no Eliasbeth David. It's interesting as a social record as much as anything else.

 

[Squiggle]

The full enchilada. I bought what I thought was a version of it a while back but it was a kind of recepies inspired by deal. Complete waste of money. This version appears to be the real thing and is a pretty hefty read.

Hmm... where did you get it? What's it called? It's the historical and social interest that appeals to me more than anything else.

 

[Mormon Nailer]

O'Mahony in Limerick - just before christmas

Here it is on Amazon. Actually from that it appears to be abridged - didnt realise that.

 

[Squiggle]

O'Mahony in Limerick - just before christmas

Here it is on Amazon. Actually from that it appears to be abridged - didnt realise that.

Cool, thanks!

 

[Wobbler]

What cut is it and how old was the deer? If it is a joint or on the bone and from an older animal then I highly recommend casseroling it in red wine.

Put in a dish with a tight fitting lid. Add about 1/2 a bottle of red wine, seal the lid to keep in the liquid. Cook at about 170 C for a couple of hours (until tender) put the liquid into a saucepan and reduce, add some sugar and or redcurrant jelly to taste. Serve the jus with the venison.

If it is younger then you could roast it or pan fry it. But if you do that make sure you keep it rare.

I too have some Venison. THanks Squiggle.

 

[Lefty Frizzell]

I too have some Venison. THanks Squiggle.

Can i have some?

 

[Squiggle]

Can i have some?

You beat me to it

 

[Mormon Nailer]

What the fuck is wrong with my venison that no one wants it!
You all want venison form someone whose avitar is someone puking.
Huuumph.

 

[Squiggle]

What the fuck is wrong with my venison that no one wants it!
You all want venison form someone whose avitar is someone puking.
Huuumph.

I'll take it if you don't want it.

Or we could do a sociable venison cooking... yourself and wobbler providing the venison of course

 

[Mormon Nailer]

Like junior masterchef (without Lloyd Grosman) cool

 

[Squiggle]

Like junior masterchef (without Lloyd Grosman) cool

Something like that. And definitely without Lloyd Grosman. But who has mutton fat? Anyone?

 

[Lefty Frizzell]

Or we could do a sociable venison cooking... yourself and wobbler providing the venison of course

What about people who arent sociable?

Can you send raw meat through the post?