Friday, 30 November 2012

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

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.
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

SauteĆ© 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.

1 comment:

  1. Hello!....
    This blog is very nice and beautiful.Good job.
    Thanks for sharing.
    Thank you.......

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