Venison, Cider and Quince Stew with Herbed Butter Dumplings butter,    red onion,    mixed herbs,    beef stock,    thyme,    sage,    pepper,    parsley,    mint,    juniper,    bay leaf,    pineapple,    quince,    carrot,    celeriac,    eggs,    venison,    apple cider vinegar,    salt,    fat,    apple cider,    self raising flour,    double cream Venison, cider and quince stew from The Ethicurean Cookbook. The hearty venison shoulder and vegetable stew recipe is topped with buttery herb dumplings. Heat some of the goose fat in a large, heavy-b...

Venison Schnitzel in Juniper Sauce Recipe - Cookitsimply.com butter,    olive oil,    pepper,    juniper,    venison,    apple cider vinegar,    salt,    bread,    red wine,    gin,    lemon juice,    double cream Venison is an underrated meat, and juniper is the perfect seasoning. This recipe is all about the juniper, so if you love the flavor of gin, give it a try. Remove any skin from the venison. Beat the o...

Veal Medallions With Juniper Recipe by Southern.Crockpot | ifood.tv butter,    cloud ear mushroom,    lemon peel,    medium sherry,    pepper,    juniper,    lemon,    veal,    lemon juice,    double cream 1. Soak the cloud ear mushrooms in 150 ml (1/4 pint) hot water. Preheat a 25 cm (10 inch) browning dish on HIGH for 7 minutes, or according to the manufacturer's instructions.   2. Slice the veal i...

Beef, Juniper and Pistachio Terrine butter,    dried cranberry,    pancetta,    calf's liver,    pistachio,    thyme,    sage,    pepper,    mace,    juniper,    cloves,    bay leaf,    lemon,    onion,    garlic,    eggs,    bacon,    beef,    salt,    port,    madeira,    double cream In a large bowl mix together the beef mince, liver, bacon, Madeira or Port, lemon zest, juniper berries, cranberries and seasoning. Cover and leave to marinate in the fridge for 2 hours, or overnight....

Vegetarian Sophisticate Recipe by admin | ifood.tv butter,    soft cheese,    agar,    french dressing,    pepper,    mace,    juniper,    watercress,    chives,    potato,    carrot,    asparagus,    tomato,    eggs,    salt,    gelatin,    vegetable fat spread,    white wine,    lemon juice,    lime juice,    double cream,    milk,    flour Boil the carrots for 10 minutes in lightly salted water and steam the asparagus in a steamer or colander over the pan for 4-5 minutes until just tender.   Drain the carrots, rinse with cold water and l...

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