Zaitsev Posted November 30, 2011 Report Share Posted November 30, 2011 Just invented this one... Ingredients: Lard for frying 3 medium onions and two shallots 1lb (or thereabouts) of muntjac mince 8 oz green or puy lentils 1 1/2 oxo cubes or a pint of good beef stock good pinch of white pepper and black pepper ditto sea salt two tbsps of ground Allspice or enough allspice berries to make same when freshly ground 1 bay leaf Method Slice onions and fry off until well browned. Add mince and fry hard for a minute or two and then turn down heat. Keep turning but don't be shy of leaving a few lumps of mince. It doesn't need to be totally broken up. After the mince has half cooked and started to evolve some liquid then add all the seasonings plus the stock cube if using and fry for a further two minutes. Add lentils. Keep frying (add some stock or water if required to stop it sticking) until the lentils and mince are well integrated. Prob around 5 mins. You should see some colour on the bottom of the pan by this point. Add stock or water and reduce heat to a simmer enough to cook the lentils. Check regularly and add stock or beer ( I used Murphys as that was what I was drinking) to prevent sticking. Be warned that lentils stick very quickly if not watched and will spoil the dish! Cook until the lentils are tender and there is little to no liquid left. Dish will require very regular stirring towards the end of cooking. Serve with mashed neeps and tatties and a wee dram! Magic. Cheers G Link to comment Share on other sites More sharing options...
Gunsgobang88 Posted November 30, 2011 Report Share Posted November 30, 2011 Sounds delicious, salivating already. No muntjac in the freezer but will defrost some roe or fallow, thanks for the recipe, Alan Link to comment Share on other sites More sharing options...
Zaitsev Posted November 30, 2011 Author Report Share Posted November 30, 2011 Sounds delicious, salivating already. No muntjac in the freezer but will defrost some roe or fallow, thanks for the recipe, Alan Great. I'd be interested to know how it works with the other species. Regards Gareth Link to comment Share on other sites More sharing options...
sauer Posted December 19, 2011 Report Share Posted December 19, 2011 sounds really good but ive never had muntjac so just have to try on roe heres a quick venison mince receipe i use ...hope original poster disnae mind me hijacking thread mince onion salt pepper lea & perrins red wine or sloe gin or both ..if you want good quality beef or chicken stock chop whole onion and sweat in olive oil add yer mince & brown once browned add the stock bearing in mind yer adding more fluid in form of wine so hold back a wee bit add some Diced carrots & peas if you want add a really good splash of lea & perrins then add yer stock and a really good glass of red wine...& make sure its a quality you would drink too...not just some vinegry pish simmer gently gently for at least 2hrs and mind fluid levels in case wine cooks off..add more stock if needed salt n pepper to taste roberts yer fathers brother!!!! sauer /paul Link to comment Share on other sites More sharing options...
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