1 Pork Roast, about 2-3 Kg
2 Pints (1200ml) Stock or Water
100 gm Flour
100 gm Butter
3 cloves Garlic (Crushed)
Seasoning
Rub meat with oil and garlic. Season well and place in a roasting dish along with the-stock,
Cover and roast in a moderate oven 180C for 2-3 hrs until tender.
Turn over halfway through cooking time, to ensure even cooking.
Remove the pork from the tray & keep warm.
Melt the butter in a saucepan, add flour & cook on a low heat until slightly browned.
Allow to cool, strain n the hot stock from roasting tray, stirring constantly.
Season to taste & bring to boil. If sauce becomes too thick add a little stock or water to correct the consistency.
Taste to check the seasoning.
500g venison diced
1 onion
4 cloves of crushed garlic
2 cups of mixed veges
1 oxo for stock
Flour to thicken
Salt and pepper to taste
1/4 cup Prenzel Red Vincon (optional)
Shake meat in seasoned flour in a bag to coat Shake of excess. Brown
meat over high heat in a heavy based pan in olive oil. Place stock and
meat in casserole dish. Add onion, garlic and vegetables. Bake for
50-40 minutes until tender, thicken and add the vincon if you are using
it. Serve over toast or with mashed potatoes.
1/2 -1 hare, cut in ser serving pieces
1 rasher bacon
1 onion chopped
2 stalks celery chopped
Water
Marinade
1 cup white wine
Pinch cayenne
1 tbsp lemon juice
1 tbsp oil
2 cloves garlic crushed
Salt & freshly-ground black pepper
Marinate
meat 3 to 6 hrs at room temperature. Chop bacon and fry. Remove meat
from marinade, pat dry and brown. Brown onion and celery. Place all the
ingredients in casserole, Add marinate and enough water to partly cover
and cook about 2 to 2 1/2 hrs or until meat is tender.
1 rabbit
1 medium onion chopped
100gm chopped wild pork bacon rashers
100gm mixed green and black olives
1 clove garlic crushed
25 gm chopped herbs (rosemary, parsley& thyme)
1/2 pint (300ml) white wine or
100ml Prenzel White Vincon and 200ml water
Flour
Oil
Seasoning
Cut
the rabbit into joints, dust with flour season, and saute in moderately
hot oil, browning on all sides, place in casserole. Fry onion bacon in
a pan, add garlic and fry a little longer, add liquids and herbs then
pour into a casserole and bake at 180c until tender.