A scottish feast

 

Film night at Kitchen Fairies HQ, Macbeth.  

Venison casserole, neeps and tatties with spring greens seemed appropriate.  The venison, however was much more Yorkshire than Scotland - from Bracewell's in Todmorden Market Hall.

Onion

Olive oil

Garlic

Bay leaves

Venison

Flour

Carrots

Mushrooms

Red wine

Stock

Worcestershire sauce

Tinned tomatoes

Potatoes

Swede

Butter

Cabbage

1.  Gently fry chopped onion in olive oil, add bay leaves and crushed garlic.

2.  Add venison, brown slightly.  Sprinkle with flour and fry for a minute or so.

3.  Add chopped carrots and mushrooms, then half a bottle of red wine.  Simmer for a few minutes to let the alcohol evaporate.

4.  Add stock and a tin of chopped tomatoes, and a splash of worcestershire sauce.

5.  Simmer for about 2 hours, adding more stock/water if necessary.

6.  Peel potatoes and swede, and boil.

7.  Mash potatoes and swede with butter, and plenty of black pepper.  If there is time pop into the oven to brown the top.

8.  Steam the cabbage.

9.  Serve, scoff.