2 Course Dinner

[NoMercy]

Hi guys.

I need suggestions / inspiration for dinner Saturday night. I want to do something really special - a starter and main (don't like Pud).

I would like to do red meat for main but have no preference when it comes to the starter.

Thanks xxx

[cazzz1975]

dairylea triangles followed by a mass of meats

[LDC134]

I'd go for a tapas / antipasti starter so everyone is 'hands on' and then lamb shanks in red wine . . .

[DTCwordfan]

Mazie got in with the venison which was going to be my suggestion, a nice rich redwine-port sauce with a light peppery finish.

Homemade Onion soup if it is a cold night, lovely croutons running with emmenthal.

[NoMercy]

Some great suggestions, thanks.

Ps...I was otherwise engaged working ;)

[Psybbo]

Snags is still waiting for an answer as are the rest of us :-)

[tonyav]

Steak, thick cut chips, onion rings, peas, grilled tomato and mushrooms, never fails well not with me anyway.

[ummmm]

And a side order of pork crackling for Tony...

[tonyav]

Gawd, she knows me to well, lol.

[NoMercy]

Snags is a cheeky bugger :)

[DTCwordfan]

Nudge, nudge wink, wink. ;-) ;-)

[ummmm]

I've never had venison. What is it like? And where do they sell it?

[Psybbo]

Aw, NoM

[DTCwordfan]

Delicious, ummmm - it has to be cooked properly and allowed to rest property. It's very low fat......


Here's a great recipe - can be scaled down (NoM)

Venison, Shallot Tatin, Cauliflower Puree and Blackberry Compote

Serves 6

Shallot tatin

100ml olive oil
1kg button shallots, peeled
6 thyme sprigs
4 garlic cloves, lightly crushed
100g butter
500g sugar
Salt
100ml balsamic vinegar
Puff pastry (Buy in)

Heat a large frying pan and add the olive oil. Once hot, add the shallots, thyme and garlic. Colour until golden and then turn down to a low heat. Add the butter and a pinch of sugar and season with a little salt. Cook slowly for a further 5 minutes.

Place shallots into a roasting tray and cover with tin foil. Place into the oven at 180C and cook until soft. Drain and leave to cool.

In a thick-bottomed saucepan, place the remaining sugar. Melt the sugar on a high heat, stirring often until a golden caramel is achieved. Remove from the heat and, stirring continuously, allow to cool slightly. Add the balsamic vinegar, stirring all the time until a smooth caramel is achieved.

Pour a little caramel into your tatin dishes and allow to set. Once set, place approximately 6-8 shallots on top of the caramel and cover with a disc of puff pastry.

Cook at 180C for approximately 15 minutes or until pastry is cooked, golden and crisp.

Rest for 5 minutes and turn out.

Cauliflower puree

1 medium cauliflower (cut into small florets and stalks removed)
300ml milk
100ml double cream
Salt
Lemon juice

Prepare the cauliflower as above but try to remove as much of the stalk as possible otherwise the puree may become a little bitter.

Cover with the milk and cream and bring to the boil. Once boiled, turn down to a simmer and cover. Cook until the cauliflower is soft to touch. Drain and reserve the liquid. Puree cauliflower in a liquidiser, adding a little of the cooked liquor so it will puree more easily. It will eventually take on a shiny appearance. Season with salt and lemon juice.

Blackberry Compote

500g frozen blackberries
Caster sugar
Cornflour

Defrost the blackberries and place into a thick-bottomed saucepan. Bring to the boil and lightly sweeten with sugar. Reduce the liquor by half and thicken with cornflour (mixed with a little water) until a jam consistency is achieved.

Venison and assembly

6 x 160g pieces of pavé (or a couple of large pieces to carve into 6 servings)
Malden salt
Freshly ground black pepper
1tsp thyme leaves
Sunflower (or vegetable) oil for sealing

Preheat the oven to 180C. Place a large ovenproof non-stick frying pan on a moderate hob and add a little oil.

Season pavé with salt and pepper and when oil is hot, seal venison on all sides. If your pan isn’t large don’t overcrowd it, do a couple of pavé at a time.

Return all pavé to the pan, sprinkle with thyme and place in preheated oven for 5-7 minutes. Remove pan from the oven, put the pavé to rest on a warm plate, cover with a clean tea towel and let the venison relax for 10 minutes.

Warm 6 dinner plates. Give each a shallot tatin, a tablespoon of warm cauliflower puree and a tablespoon of compote. Pink carve the venison pavé and place 3 or 4 medallions over each tatin.

[ummmm]

No offence DT but why don't you just put a link to the recipe? It would save all the extra scrolling ...

[NoMercy]

I once had it with red wine and lavender jus on top of a pink peppercorn mash. 'Twas yummy.

[friedgreentomato]

I am very lucky and have a friend whose father is a game keeper, one year she to a haunch of venison that I marinaded for 48 hours in port red wine and juniper berries before slow roasting I then made a 'gravy' fom the juices and the marinade simple but so yummmmmm

[vodkancoke]

It's delicious ummmm, we have it a lot. It's lovely with a chocolate and red wine sauce.

[NoMercy]

Are you propositioning me, Triggs?