Parcel-baked Fillet of Venison with Mushrooms and Rowan Berry Jelly RecipeOrigin: Britain Period: Traditional |
Ingredients
1 venison fillet (about 500g) 
Parcel-baked Fillet of Venison with Mushrooms and Rowan Berry Jelly Preparation:Method:Season the fillet liberally wit the salt, black pepper and crushed juniper. Cut a piece of kitchen foil large enough to form a parcel around the venison then line the centre with the onions. Place the meat on top then spread the rowan berry jelly over the meat. Add the mushrooms over the top then form a parcel, add the gin and fold to seal. Transfer to an oven pre-heated to 200°C and bake for 30 minutes (for rare) or 45 minutes for well done. Remove from the oven and allow to rest in the parcel for 8 minutes. Unwrap then carve at the table and serve with creamy mashed potatoes and steamed vegetables.
|
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Parcel-baked Fillet of Venison with Mushrooms and Rowan Berry Jelly to your online bookmark site: 
|
|
More British recipes... More European recipes... More recipes for Meat... More recipes using Wild Foods... More Roasting recipes... More recipes for Game... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with meat and mushrooms as primary ingredients: Venison Medallions with a Juniper Sauce and Creamed Mushrooms Mushroom and Yoghurt Soup Curried Mushrooms and Rice Ragoût of Guinea Fowl Kalduni a la Hongroise Mushroom and Epazote Soup Veal Forcemeat Veal Chanterelle Conchiclam Apicianam Polish Easter Soup Kapuska and Kielbasa Samboussa Khanum Budu Chicken and Walnuts Steak and Wild Mushroom Pie Haw, Mushroom, Chilli and Chocolate Sauce for Game Tattie Scone with Bacon and Field Mushrooms Kombu and Dried Daikon Afriki Yakhni Fiery Chicken Jalfrezi Batter-fried Dryad's Saddle Moo Shu Pork Chestnut Lasagne Gefuellte Flaedle Bamberger Krautbraten Kalbsbries Imperial Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
