Pastai Cig Carw
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Original RecipeCynhwysion:
700g o gig carw Rhoddwch y cig carw mewn powlen, tywalltwch y gwîn a'r cwrw am ei ben a gadwch o'r neilltu i fwydo am awr. Ar ol hanner awr, gwasgarwch y perlysiau am ben y cig a trowch y cyfan i gymysgun dda).
English TranslationIngredients:
700g venison Method:Place the venison in a bowl and pour the wine and ale over the top then set aside to marinate for 1 hour. After half an hour scatter the herbs over the top and turn to mix thoroughly. When the meat has marinated remove the meat (but reserve the liquid) and slice into cubes about 2cm in size. Roll the meat pieces in the flour to coat then heat the oil in a pan and use to fry the meat until well browned all over. Add the mushrooms and onions at this point and fry for 3 minutes more, turning frequently. Pour the ale and wine mixture into the pan and bring to a boil, before taking off the heat and pouring in to a baking dish. Transfer to an oven pre-heated to 200°C and bake for 90 minutes. At the end of this time, remove the dish from the oven and set aside to cool before rolling out the puff pastry and using it to cover the dish. Brush the top of the pastry with the egg mix then return to the oven and bake for about 25 minutes more, or until the pastry is golden. Serve hot. |
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