Be game to try a different main meat dish

Press, 28 May 1984, Page 14

Be game to try a different main meat dish

COOKING with

Celia Timms

Rabbit and venison, both now available at some butchers, can provide a change in the menu. Venison is not acceptable to some because of its strong flav-. our. Rabbit has a more general appeal, but is often overlooked when household menus are planned. Rabbit pie Use the fleshy meat from the back and the back legs; the front portion of the carcase and the bones will make excellent soup stock. If rabbit is frozen, thaw, then soak in well-salted water for about an hour before cutting meat into one inch cubes. To serve 4 to 6 you About 450 g rabbit meat cut into cubes 2-3 rashers bacon 50g sage and onion stuffing m& % cup boiling water 50g butter; 1 tablespoon oil 175 g onions 125 g celery 2 tablespoons flour; salt and pepper 1 tablespoon lemon juice 1 chicken stock cube About 225 g puff pastry Method: Combine stuffing mix with boiling water and leave to stand for 15 minutes. Divide into small pieces and roll into ten small balls. Melt butter in pan and fry the stuffing balls until browned on all sides. Remove onto paper towel and set aside. Remove rind from bacon and cut into inch pieces; fry in same San for one or two minutes len add cubed rabbit meat and fry for about five minutes, allowing to brown lightly; remove from pan. Add the oil and sliced onion and celery and saute until soft. Stir in flour, stock cube dissolved in a cupful of hot water and lemon juice. Bring to boil, stirring continually. Return the rabbit and bacon to pan, cover and simmer for 40 minutes. Remove from heat, add seasoning of salt and pepper to taste and turn into a pie dish or casserole; cool. Arrange stuffing balls in dish and cover with the thinly rolled pastry. Brush with milk and make a couple of slits in top with sharp knife. Put into pre-heated 220 C oven for 15 minutes; reduce heat to 180 C and bake for further 20 mins.

Venison chasseur A casserole of venison that should be enjoyed by those who like this meat — and those who normally don’t To serve four you need: 750 g buttock venison 1 tablespoon oil; 1 tablespoon butter 1 onion 1 clove garlic 2 shallots 1 tablespoon flour IMs cups beef stock (using cube or powder) % cup dry white wine 2 teaspoons tomato paste A bouquet garni of celery, bayleaf, parsley and thyme Salt and freshly ground black pepper 250 g button mushrooms 1 tablespoon finely chopped fresh parsley Method: Heat oil with butter in heavy-based pau or casserole. Cut venison into cubes and add a few pieces at a time to hot oil to brown and sear all over. Lift out with slotted spoon and reserve. When all venison has been browned stir in the coarsely chopped onion and saute Until golden brown. Stir in flour and cook, stirring constantly over low heat for two minutes. Return the venison and pour in the stock, wine, finely chopped shallots, crushed garlic, tomato paste, bouquet garni and salt and pepper. Stir well and bring to a slow simmer. Cover and continue to cook gently on top of stove or in a 175 C oven for 1% to 2 hours .or until venison is tender, stirring from time to time during the cooking to prevent from sticking. If it gets a little dry, add stock or water. Wipe mushrooms and quarter them. Fifteen minutes before casserole is cooked, add mushrooms. < Cover and continue cooking. Remove bouquet garni and taste for seasoning. Sprinkle with chopped parsley and serve with potatoes or freshly boiled rice. ’