Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.


    Rechauff of Venison.

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    Rechauff of Venison.

    Post  Admin on Sat Aug 31, 2013 8:33 am

    Serves 4.

    Ingredients

    1lb/450g cooked venison or other meat, cut in 1in/2cm squares
    1 dessertspoon muscovado sugar
    2 fl oz/60 ml red wine vinegar
    2 sprigs rosemary
    6fl oz/175 ml red wine
    nutmeg
    4 cloves
    2 3 tablespoons fine wholemeal breadcrumbs

    Method

    Put all the ingredients except the meat into a saucepan and bring almost to the boil, then turn the heat down and add the meat. Grate on the nutmeg, cover and simmer for about 30 minutes. Adjust the seasoning before serving.



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