Gerling - Deer in You
https://music.youtube.com/watch?v=dyyy98QfPIM
Wordle 1,006 4/6* (1/4 chance on 3)
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https://www.nytimes.com/games/wordle/index.html
#Worldle #790 4/6 (100%)
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La palabra del día #805 4/6
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Le Mot (@WordleFR) #802 6/6 (fesses de six culs)
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Framed #741 (nope. Yesterday I watched Great British menu and made a pie filling which may become a variation of Lancashire hotpot because potatoes and a mandoline are less fuss.
Pie filling per yesterday
600gm of chopped or minced venison
4 slices of smoked streaky bacon diced (or a chopped beef sausage if you don't do pig)
1 onion diced
1 large carrot peeled and sliced
1 stick of celery diced
1 clove of garlic finely minced/crushed
1 large glass of red wine (about 100ml but can be more/less)
A squirt of tomato paste
0.25 heaped teaspoon ground white pepper
0.5 teaspoon sugar
0.25 teaspoon of freshly grated nutmeg (or a pinch if pre ground)
Pinch of ground cinnamon
3 tsp of plain white flour
2tsp Worcestershire Sauce
500ml beef or venison or vegetable stock
Thyme (1 twig or a small pinch of dried)
Rosemary (a half teaspoon finely chopped)
Bay leaf
Salt/freshly ground black pepper to taste
Fry the venison and nutmeg in a pressure cooker until browned and the liquid has gone. Deglace with a large glass of red wine and reduce the wine by half. Add the beef stock and put the lid on the pressure cooker. Pressure cook it for 1hr. Turn it off and while waiting for the pressure to drop:
In a large saucepan heat a three tablespoons of cooking oil and fry the onion/carrot/celery/bacon on a medium heat, stirring occasionally until the onion is translucent and much softened. Add the garlic and fry for a minute. Add the flour and cook stirring continuously. It will clump.
Add everything else including the stuff in the pressure cooker. Cook, stirring regularly, until reduced by a 1/3rd and it's beginning to thicken. Remove the bayleaf. Season to taste. I added 0.5tsp salt - it depends how salty the stock is. That's it done. Turn off the heat. It can be used however a pie filling can be used but may need to be further thickened by making a roux if it needs it for a recipe/type of topping or casing.
I've got it in the fridge in an airtight container for cooking in a pie or topped with sliced potato for Sunday morning. Also works with a tougher cut of beef like shin or chuck. All measurements can be slightly different, herbs/spices can be dropped, 500gm or 700gm of meat isn't going to make a huge difference. When I make the pie I'll maybe add fresh chopped parsley. Serve with fresh vegetables on the side however you do them.
I'll do wordall later. All the talking about food has made me hungry. For buttered wholemeal sourdough toast. Rock and roll. I can't check for typos because toast.
And I watched Curb Your Enthusiasm. They are right about email chains. Luckily most people in my family are unsentimental.)
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