It's that time of year again isn't it, comforting stews and casseroles bunged in the oven.
I've been having a look through the freezer and found some packs of venison, and beef, so on Sunday I'm going to chuck one or the other in a big pot with a load of carrots and any other veg hanging around, and leave it simmering gently all day. Should do us a couple of days.
Any suggestions for making it extra tasty?
Somewhere in the depths of my recipe collection is a recipe for venison and chestnut casserole. Will try and dig it out, failing that autumnal fruits go well.
Bouef Bourgingnon is always a fall back for me, Keith Floyd had a fab recipe which I would guess is available on line.
I would go port, juniper, garlic, coriander seeds, and for an interesting veg, daikon, if you can get hold of it, otherwise a little horseradish for some pow!
Anyway . . .
beef stock, red wine, onions, mushrooms, red and green peppers and something to give it bit of 'zip', such as smoked paprika or even some chilli powder.
I find HP sauce too overwhelming Mikey, but thanks for the suggestion.
Chris, it's not exactly casserole weather here today either but it's too late now, the venison is quietly marinating in port, Guinness and herbs. I'm sure it'll go down a treat whatever the weather on Monday.
You've just reminded me Danny, I have a portion of goulash in the freezer, that's another beef stew thing I'd forgotten about.
Goulash, beef bourginon, carbonade, venison marinaded with lovely things and cooked with chestnuts or pickled walnuts, plenty of suggestions/reminders to make.
Many thanks everyone.