"CHRISTMAS LUNCH " All wrapped up .... Venison Carbonade & Glazed Shallot Tarte Tatin

GLAZED SHALLOTS TARTE TATIN (makes 12)

This can be made well in advance and reheated.

800 gr of medium sized shallots (peeled) place in a pan with

125ml of chicken / veg stock

40gr unsalted butter

1tsp of salt and 1tsp of caster sugar.

Bring to a simmer than cover and cook over a low heat for 15min. Stir. Turn the heat up to medium and cook uncovered until all the stock evaporated and the shallots are coated in a thick buttery sauce. With a spoon drop in 2 shallots into your cup cake tray and some of the sauce. Cover with a round dish of frozen puff pastry and bake in a pre-heated oven at 2000C for 10min.

 VENISON CARBONNADE

For the carbonnade – can be made in advance and frozen until needed.

50gr Unsalted butter

3 Onions sliced

2 Cloves of garlic

900gr Venison diced

½ Pint of Guinness

1pint Beef stock

200gr Large carrots diced

2Stick of celery sliced diagonally

6 Juniper berries

2 Bay leaves & 4 Spring of thyme

2tsp Brown sugar

1tsp Red wine vinegar

Sauteé the onions until translucent , add the diced Venison and seal all over . Add the garlic and cook for 1 more min . Add all other ingredients , transfer to a casserole dish , cover with a lid and cook in a pre heated oven @ 180 for 11/2 hr . Season to taste and thicken the sauce with some corn flour if required .


Tagged :elegant entertaining- venison- carbonade- shallots- tatin

 

©2012-2013;Robert Jacob;jacob'scrackers;jacobscrackers9; All rights reserved.