VENISON with Rondo secondaries
This is much the best thing to do with Rondo grapes.
- 1 shoulder of venison
- 2kg Rondo grapes
De-stem grapes into roasting tray, plonk lightly seasoned shoulder on top, cover with foil and slow cook ( bottom of aga) 100C? for 6 hours. Baste with juices occasionally .
serve with a creamy celaric/potato mash.
As the season progresses, pheasants tend to get a bit tougher and slower longer cooking can give excellent results . This is a useful receipe for fans of road-kill . Quantities are approximate .
- 1 cock pheasant , dismembered, legs,thighs and breasts
- 2-3 apples (cox)
- 1-2 onions
- 250g cooked chestnuts
- jerusalem artichokes
- potato – pink fir apple
- 1 bottle Pinot Noir
Cut off legs,thighs,breasts, brown with butter/olive oil in shallow casserole dish (with lid). Remove meat , lower heat,perhaps add a little more butter , then brown and soften wedges of apple ,onion and squash. Return meat to pan,season and deglaze with a large glass of Pinot Noir. Cover, put in a low oven (160? ) for a couple of hours . Allow to cool . When you are ready to eat, reheat with the chestnuts . Serve with sauteed Jerusalem artichokes and potato (1cm cubes) . Drink with Pinot Noir
STINKING BISHOPS POTATOES
(Not for the faint-hearted)
Stinking Bishop is a fantastic English Cheese ,very smelly as the name suggests, the rind is washed in perry. It has a real affinity with English Rose.
- 2 onions , chopped
- bay leaf
- 50g butter
- 150g green or smoked streaky ,chopped
- 1kg waxy potatoes (charlotte , pinkfir apple)
- 300-500g Stinking Bishop in wedges
- 100 ml English Rose
Boil potatoes with bay leaf from cold for 10-15 minutes until barely cooked . Drain and cut into thick slices ready to be sauteed.
Meanwhile melt the butter in a thick bottomed frying pan and chuck in the onions and chopped bacon.Fry on medium heat to give it some colour. Remove from pan and set aside . Add more butter to pan and saute the potatoes until nicely golden. Add the bacon and onions and mix in the wine . Bring to the boil and simmer for a couple of minutes to reduce the wine.
Tip into oven proof vessel and dot with 8-10 wedges of Stinking Bishop ,rind side up on the top. Cover with foil and cook in oven for 15-20 minutes (180c?/middle of aga) , remove foil and return to colour up the top for another 15 minutes.
A meal in itself but goes nicely with a bit of Brisket .
Drink – Nutbourne Blush 2010, HH Nanettes English Rose 2010
Stinking Bishop can bought at The Chapel Down Shop at Tenterden.