Tombuie Smokehouse Recipes
Venison Casserole with Sherry
Ingredients:
Fresh Venison Casserole 500g
1 large Red Onion
75g Button Mushrooms
100g Sweet Turnip
1 Tsp Basil
40g Plain Flour
1 Tbsp of Lea & Perrins
1 Tbsp redcurrant jelly
3 Tbsp of Crème Fraische
Salt and Pepper
Olive Oil
Sherry
Method:
Preheat the oven to 180c (350F/Gas 4). Lightly fry the venison in olive oil for 5 minutes and then place in a casserole dish, retaining the juices. Dice the onions, turnip and mushrooms.
Heat the oil in a frying pan and cook the turnips for 5 minutes then add the mushrooms and onions and cook for a further 5 minutes. Add to the casserole dish
Using the juices, mix in the flour adding a little stock or water if necessary, stir until smooth. Add the Lea & Perrins, basil, redcurrant jelly, sherry, salt and pepper to taste. Simmer for 5 minutes. Add to the casserole dish.
Place the casserole in the oven for 2 hours. Prior to serving, stir in the crème fraische
Fillet of Venison ( Serves 8 )
Ingredients:
1 whole fillet of Venison approx 750g
Olive oil
Seasoning
Method:
Take the whole fillet of Venison and place in an oven proof dish. Add a drizzle of good olive oil to the top of the fillet and season with salt and ground pepper. Cover with tin foil and place in pre-heated hot oven (200c) fo 10 minutes. Remove from oven, allow to stand for 2 minutes and then serve in thin slices with veatables and potatoes of your choice. A sauce made with stock and the juices of the venison mixed with creme fraiche and little sherry, a teaspoonful of redcurrant jelly and seasoning to taste give the most delightful flavour and makes it a very special main course.
Smoked Breast of Duck with Wild Mushrooms (serves 8)
Ingredients:
1 Breast Smoked Duck Approx. 225g
30g wild dried Mushrooms
4 slices of brown bread
Olive oil
200mls fresh cream
2 teaspoon orange & rosemary jelly
Mixed lettuce leaves
Sherry
Seasoning to taste
Method:
Slice the Smoked duck breast thinly and divide between 8 portions. Pour some olive oil into a frying pan and add the dried mushrooms, which have been soaked in water for 25mins, add sherry as much or as little as you wish and cook for 2 mins at a fairly high setting. Add the jelly and allow to simmer for a further 5 mins. Quarter the bread and fry until crisp, stand on end and allow to cool. Add cream to the mushrooms being careful not to overheat. Season to taste.
Place the duck onto the fried bread, spoon the mushroom sauce around the duck, decorate with the mixed lettuce leaves.
This recipe is very rich so you may wish to use Crème Fraiche instead of cream, you may also wish to use redcurrant jelly as an alternative to orange and rosemary jelly.
Smoked Venison with Cracked Weem Cheese
Ingredients:
100g pack of Tombuie Smoked Venison
8 slices of Cracked Weem
Mango or Kiwi fruit
Lettuce
Olive Oil
Method:
Divide the Smoked Venison evenly amongst four servings and place on a bed of lettuce. Add two slices each of Cracked Weem and two slices of fruit to each serving and drizzle with the olive oil. May be prepared well in advance of consuming; however add the olive oil just prior to serving.
Roasted Tombuie Smoked Leg Of Lamb
Ingredients:
1 Leg of Tombuie Smoked Lamb Bone in or out
Brown bread crumbs enough to cover
the lamb
Chopped mint dried or fresh
Cracked or ground pepper
Method:
Place the smoked leg of lamb in an oven propf dish and cover with the bread crumbs, mint and peeper which have all been pre-mixed. Cover with tin foil and place on the middle shelf of the oven and cook for 20 mins/454kgs (1lb) at gas mark 5 or 190ºc. Remove the tin foil 15 mins. Before ready, to form crust. If serving hot, make the sauce using ¼ teaspoonful of the juices, (which can be strong) ½ pint of lamb stock made from unsmoked lamb bones, 3 dessert spoonfuls crème fraishe and 1 dessert spoonful of redcurrant jelly. Delicious served cold with orange and rosemary jelly, curried fruit or apple chutney and a mixed salad.
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