Good blogevening. On tonights menu we have Vennison Fungi pie.
It works a little like this:
Ingredence:
500g Vennison fillet. Diced into 2x2cm cubes.
500g very small button mushrooms. Quartered.
75ml Veal Jus. (Highly consentrated veal stock).
1 large brown onion. Finley diced.
4 Segments of beef chin bone cut into 3cm peices. (Like the bone from Osso Bucco).
1 cup of red wine. (Robust cab sav or the like).
750g Short crust pastery.
Fresh cracked peper.
Olive oil.
Method:
1 comment:
hey brock its daniel grosvenor.
1) where can i get a recipe for making pie pastry?
2) what do you do with the chin bones? i would really like to see the method. looks like you have been real busy this month!
3) how could i adapt this recipe to use kangaroo instead of venison?
I've been dreamin of making a kanga pie.
its cheap and i cant go out and bag myself a deer here.
4)why button mushrooms? is that just what you used? surely it could handle something more interesting, yes/no?
5)on the weekend i got some goat meat from the vic markets.
It was the most beautifuly marbled/textured meat i have seen, and cheap (10.00kg).
I cooked it in a store bought curry sauce. The flavor was not at all overpowering (less than roo!)
what other ways could i cook it?
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