Venison Wellington. The #SRP Venny Welly.
A truly stunning venison dish, with real wow factor. How To Make A Venison Wellington. Beautiful Venison Loin/ Back-strap, encased in a mushroom duxelles, wrapped in prosciutto and blanketed in puff pastry, a real show stopper, which is really, very easy to prepare.
A great twist on a true classic.
Enjoy
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
Rabbit Livers Puff Pastry - Kitchen Cat
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★ Kitchen Cat ★ Rabbit Livers Puff Pastry Recipe.
A recipe from the KC Appetizers collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
Cayenne
2 : Shallots; Chopped
20 ml : Cognac
350 g : Fresh Rabbit Livers
Pepper
300 g : Leeks; White Part Only
1 1/2 dl : Cream
200 g : Puffpastry
1 : Egg
Salt
50 g : Butter
Pepper
Chives; Chopped
Pates and Terrines with Ariane Daguin
Ariane Daguin, founder and owner of D'Artagnan, discussing various pates at the De Gustibus Cooking School in New York City.
Steak & Kidney Pie ◆ 1910s / WW1 Era Recipe
★ About this recipe: Here’s a traditional British dish for you: the humble and hearty steak and kidney pie. The use of steak with kidney as a savoury pie filling goes back to the 19th Century and has remained a firm favourite ever since.
This particular steak and kidney pie recipe is now well over a century old having been published in 1914 in A Second Dudley Book of Recipes by Georgina Ward, The Countess of Dudley. Unlike modern recipes, there’s no frying to brown the meat before baking. Rather, following a meticulous filling procedure and covering with pastry, the pie goes straight into the oven for 1 ½ hours until it is ready to serve up, in our case with mash & peas (and a little broccoli). If you’re a fan of very meaty pies, this is one to try.
There’s a footnote at the end of the recipe saying that ‘veal and ham, pigeon, and rabbit pies are made in the same manner’ with sliced hard-boiled eggs added to the mix if desired. Following the success of this one, we’ve made a note to try one of the other fillings at some point!
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★ Ingredients:
For the pie:
• 1 lb. steak, cut into strips (Note: the recipe says to use rump steak but when it comes to meat, we always follow our butcher’s recommendation. Having explained the recipe, ours recommended chuck over rump, so we went for that and were very happy that we did!)
• 150g ox or sheep’s kidney, diced (Note: we found our diced ox kidney in Morrisons. Our butcher was fresh outta ox kidney other than a whole frozen one – and that’d never fit in our freezer!)
• Some small pieces of fat cut off from the steak
• Flour, seasoned with salt and pepper
• Puff or rough puff pastry
• About 300ml of either beef stock or water
• A little milk
• 1 egg yolk
For the puff pastry (1936 recipe):
• ½ lb (227g) plain flour
• ½ lb (227g) butter (cold, in a block)
• About half a lemon
• ½ tsp. salt
• 1 teacupful of water
You’ll use about half of the pastry that you make using this recipe. It’s worth making more than you need – you can always freeze the rest to use later on!
★ Full instructions:
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★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________
★ Book Details: A Second Dudley Book of Recipes (1914)
Collected and Arranged By: Georgina Ward, Countess of Dudley
Publisher: Hutchinson & Co. (Paternoster Row, London, England, U.K.)
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♪ Music: The Beauty of Love by Aakash Gandhi
The Best Homemade Chicken Pot Pie
By @spicesdnice
Home-made Steak And Kidney Pie. TheScottReaProject
How to make a Steak And Kidney Pie,A,Great British,traditional dish,a real winter warmer,made from scratch.The ultimate Steak And Kidney Pie,rich,thick,tender and unctuous,a real rib sticker.many thanks.
Please Subscribe to my channel by clicking on the link below, as new videos released every week.
TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Buthcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..