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Thread: Venison and lambs heart casserole

  1. #1
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    Venison and lambs heart casserole

    Venison and lambs heart casserole

    Serves 4-6

    For the casserole
    1 tbsp of unscented coconut oil or animal cooking fat
    1 large onion, diced
    6 rashers of streaky bacon, diced
    500g venison, diced
    500g lambs heart, diced
    2 tbsp of tapioca starch or arrowroot
    1 large stick of celery, chopped into bite sized pieces
    2 medium carrots, chopped into bite sized pieces
    5 large mushrooms, sliced
    2 cloves of garlic, crushed
    500ml of homemade chicken stock
    175ml red wine
    1 heaped tsp of no added sugar blackcurrant jam
    1 tbsp of balsamic vinegar
    1 tbsp if of fresh thyme, rosemary and parsley, finely chopped
    Salt and freshly ground black

    For the dumplings
    50g coconut flour
    30g tapioca starch
    1/4 tsp salt
    1/4 tsp of grain free baking powder
    1 tsp dried mixed herbs
    4 large eggs, beaten
    50g unscented coconut oil or animal fat, melted but cool

    Preheat the oven to 150C
    Heat the coconut oil in a large flameproof casserole dish, then fry the onion for 2-3 minutes, until starting to soften
    Add the diced bacon and cook for a further 2-3 minutes, then add the meat and allow it to brown
    Next sprinkle the meat with the tapioca starch and stir so all the pieces become coated
    Add all the other ingredients to the pot, stir well and allow to come up to almost simmering point, then cover and place in the oven for 2.5 hours
    When the stew is almost ready it's time to prepare the dumplings! First sift together the dry ingredients, then stir in the herbs. Finally pour in the eggs and melted fat and whisk to produce a smooth thick paste. This needs to sit for 10 minutes to firm up
    When the stew is ready, remove the casserole dish from the oven and take off lid, season to taste with salt and pepper. Turn the oven up to 200C
    Using two spoons, form quenelles of dumpling mixture and carefully place into the bubbling casserole. The mixture will make 8-12 dumplings depending on how big your spoons are.
    Finally return the casserole, uncovered, to the hotter oven and cook for 15-20 minutes until the dumplings are raised and golden

    Note: The stew can also be cooked in a slow cooked on auto for 8 hours, simply reduce the amount of chicken stock to 250ml and transfer to the oven when it's time to cook the dumplings.
    Started Paleo/Primal Apr 2012 at 9st 9lbs.Got down to 8st 4lbs October 2012 and have been maintaining between 8st 4lbs-8st 7lbs since.


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  2. #2
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    MissClara's Avatar
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    I never try to cook lamb but i love his taste , do you have to do something special when you cook it ? !!!





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