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Thread: Need help using venison puree I have defrosted

  1. #1

    Need help using venison puree I have defrosted

    Righto chaps this is the gist.

    Back in Jan I slow cooked some munty but there was too much to eat. So in my wisdom the left overs, along with the gravy got pureed down and frozen for later use.

    Well that later use is upon me and I'm buggered if I know what to do with it!! I figured I'd make some pate but not being much of a cook I'm not sure if that's do-able?!

    Any ideas please asap coz it needs eating up and I hate wastage?

    Cheers
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  2. #2

  3. #3
    Quote Originally Posted by jubnut View Post
    Meat shake?
    mmmm that sound's nice

    colin

  4. #4
    Boil some tatties and partially mash them up & throw the munty & gravy thru it .... Improvised "stovies"

  5. #5
    Quote Originally Posted by jubnut View Post
    Meat shake?
    Brilliant, but the enemy says no!!

    Never heard of stovies, I shall google it now!
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  6. #6

    Stovies


    Stovies
    is a Scottish dish based on potatoes. Recipes and ingredients vary widely, but the dish always contains potatoes with, variously, onions, carrots, other vegetables, roast beef, corned beef, minced beef or other meat.[1]

    Stovies is thus a dish intended to use left-over food.

    The potatoes are cooked by slow stewing in a closed pot with fat and stock. Lard, beef dripping or butter may be used as the fat. It is also common to stew the potatoes in water alone with onion before adding the other ingredients. Stovies may be accompanied by oatcakes.

    "To stove" means "to stew" in Scots. The term seems to derive from the French adjective "étuvée" which may be translated as "steamed" or braised
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  7. #7
    Heres a nice easy one for you Stratters.

    Finely chop onion....2 onions per lb meat.
    Sweat them down
    While theyre sweating down, lightly grill a couple of pieces of bread (2 per lb meat) then when theyre crispy dry blitz them in the blender (bread crumbs)
    Now I know youve left the onions on a low heat? Yeah? Good man...dont let them blacken and a spot of butter with them goes down a treat.
    In a good sized bowl add the meat, bread crumbs, onions and a chopped chilli (red) and a good handful of finely chopped fresh coriander and an egg.
    Mix the lot together....it'll be quite a soft mix but mouldable.
    Now make a dog turd sized (think lab sized jobby) and mould it around a wooden skewer (ok metal will do too)

    Now grill them and dollop a splodge of garlic mayo on them in a pizza bread with salad.
    Below is a link to my website.
    Quad sticks

  8. #8
    If you make stovies don't forget the brown sauce

  9. #9
    Venison stovies & broon sauce !


    Mmmmmm ace!!!!!!


    Paul

  10. #10
    Quote Originally Posted by limulus View Post
    Heres a nice easy one for you Stratters.

    Finely chop onion....2 onions per lb meat.
    Sweat them down
    While theyre sweating down, lightly grill a couple of pieces of bread (2 per lb meat) then when theyre crispy dry blitz them in the blender (bread crumbs)
    Now I know youve left the onions on a low heat? Yeah? Good man...dont let them blacken and a spot of butter with them goes down a treat.
    In a good sized bowl add the meat, bread crumbs, onions and a chopped chilli (red) and a good handful of finely chopped fresh coriander and an egg.
    Mix the lot together....it'll be quite a soft mix but mouldable.
    Now make a dog turd sized (think lab sized jobby) and mould it around a wooden skewer (ok metal will do too)

    Now grill them and dollop a splodge of garlic mayo on them in a pizza bread with salad.
    That sounds good mate cheers will give it a go,

    Ta
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