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Veni & Bacon Pastry Rolls
Veni & Bacon Pastry Rolls
Been playing with a fantastic recipe that I got off an excellent YouTuber, Fire to Fork (great channel, everything 4wd, camp fire cooking).
Veni and Bacon Stew
1kg veni cubed
250g bacon bits
Carrot 2x
Onion 2x
Garlic Cloves 3x
Leak - 1x
Mushrooms
Olive Oil
Red Wine (1 cup = 250ml)
Worchester Sauce
Wholegrain Mustard (2 liberal tablespoons)
Cracked Chilli Flakes (tiny pinch)
Smoked Paprika (a sprinkling)
Brown Sugar (tbspn)
Pepper
Maggi French Onion Soup
Beef stock cubes (3x)
Butter, a couple of sticks
Warning: Don't add salt if you are using the bacon. The bacon will provide enough of this goodness
1. Put oven to 160c fan bake. Put Dutch oven in to warm up
2. In a pan over heat add olive oil, diced onions and garlic. Brown then add to Dutch Oven
3. Brown bacon then add to Dutch oven
4. Cube venison (3cm), lightly flour, then brown in pan in olive oil and butter sticks, remove and add to Dutch Oven
5. Add diced mushrooms, carrots and leak to pan, reduce then add to Dutch oven
6. Deglaze the pan by adding the red wine, heating up then remove and add all contents and most importantly all the "bits" to Dutch oven
7. Add beef stock cubes and French onion soup (or Onion soup) to 250ml of warm water, mix, then add to Dutch oven
8. Add worchester sauce, cracked pepper, wholegrain mustard, brown sugar, smoked paprika and a tiny pinch of chilli flakes
9. Cook in dutch oven for 4 to 4.5 hours - take out and stir every hour or so. It's cooked once the veni peals apart. Even better a day later.
It's a fantastic stew that pairs well with roasted or smashed potato (use lots of butter and milk), or to keep it real:
1. Put oven to 220c fan bake, allow to warm up
2. On a baking tray cover with baking paper
3. Put sheets of puff pastry on.
4. Seal each internal edge with beaten egg using a brush.
5. Add veni stew, then overlap the pastry then pinch along the join, cover liberally with egg mix
6. Use a fork and put a few patterns in the pastry - helps the pastry to breath and cook well
7. Cook in oven for 20-25 minutes or until golden brown prior
Goes really well with Anathoth Beetroot Chutney. Enjoy
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