Harry mac
Well-Known Member
Cooked this up for tea Friday night, and it was delicious. It uses the deer's shanks, front and rear, so it's to be done in the slow cooker.
Ingredients.
Front and rear muntjac shanks. (Do not cut away the Achilles tendons)
1x pork sausage per person
1x tin butter beans
1x tin mixed beans
1x onion
1x Knorr lamb stock cube
Broccoli
Dumpling mix
Duck fat/lard for frying
Herbs and spices, Basil, oregano, thyme, garlic, paprika (all from the little jars in the super market)
Prep.
Chop the onion and prep the broccoli by cutting off the florets and dicing the stalk (with the stalk, slice away the tough green outer, so that you're left with the tender bit in the middle).
Drain and rinse the two tins of beans.
Mix the stock cube with about 3/4 pint of boiling water
Take 1/2 teaspoon each of the basil, oregano, thyme and garlic and mix all together with 1 or 2 teaspoon(s) of paprika.
Method.
Melt the duck fat in a large frying pan and add the chopped onion and all the meat. Once that's all under way add the herb/spice mix and agitate the pan so everything gets a good coating. Cover the pan and fry until the sausages and meat have taken on some colour.
Tip all the contents of the pan into the slow cooker and add all the other ingredients to the meat and onions.
Turn on the slow cooker, put the lid on and leave for at least 4 hours. Once the tendons have dissolved, it's pretty much done.
Once the stew is cooked turn off the slow cooker and remove the meat from the bones. Discard the bones and return the meat to the pot; also, make up the dumpling mix. Add the dumplings to the stew and put in a pre-heated oven at about 200 deg C, uncovered until the dumplings are done and the tops are browned. At this point, turn the dumplings over and return the stew to the oven to brown off the bottoms as well.
Cooking the dumplings should also thicken up the gravy.
Serving.
You can either serve this up with just some crusty bread for dipping, or, if you feel the need, with a dollop of mashed potato. This should comfortably serve four.
Ingredients.
Front and rear muntjac shanks. (Do not cut away the Achilles tendons)
1x pork sausage per person
1x tin butter beans
1x tin mixed beans
1x onion
1x Knorr lamb stock cube
Broccoli
Dumpling mix
Duck fat/lard for frying
Herbs and spices, Basil, oregano, thyme, garlic, paprika (all from the little jars in the super market)
Prep.
Chop the onion and prep the broccoli by cutting off the florets and dicing the stalk (with the stalk, slice away the tough green outer, so that you're left with the tender bit in the middle).
Drain and rinse the two tins of beans.
Mix the stock cube with about 3/4 pint of boiling water
Take 1/2 teaspoon each of the basil, oregano, thyme and garlic and mix all together with 1 or 2 teaspoon(s) of paprika.
Method.
Melt the duck fat in a large frying pan and add the chopped onion and all the meat. Once that's all under way add the herb/spice mix and agitate the pan so everything gets a good coating. Cover the pan and fry until the sausages and meat have taken on some colour.
Tip all the contents of the pan into the slow cooker and add all the other ingredients to the meat and onions.
Turn on the slow cooker, put the lid on and leave for at least 4 hours. Once the tendons have dissolved, it's pretty much done.
Once the stew is cooked turn off the slow cooker and remove the meat from the bones. Discard the bones and return the meat to the pot; also, make up the dumpling mix. Add the dumplings to the stew and put in a pre-heated oven at about 200 deg C, uncovered until the dumplings are done and the tops are browned. At this point, turn the dumplings over and return the stew to the oven to brown off the bottoms as well.
Cooking the dumplings should also thicken up the gravy.
Serving.
You can either serve this up with just some crusty bread for dipping, or, if you feel the need, with a dollop of mashed potato. This should comfortably serve four.
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