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18th December 2017

Personal thoughts from the Festival Director - not necessarily endorsed by the Festival Organisers.

Notes for the Month - December, 2017

Venison Lancashire Hot-pot

I am an avid reader of Waitrose Weekly and I got the idea of replacing lamb in a Lancashire hot pot from this publication. Here is what I did.

First brown some diced venison in olive oil. then add some finely sliced onions and cook all till the onions are softened. Add a table spoon full of flour and brown the flour. Add some quarters of carrots and and some seasoning. When all is amalgamated, put in some liquid. (I used a mix of red wine and stock but you could use beer or anything else.) Cook all for about 30 minutes and then transfer to a casserole dish. Top with finely sliced potatoes and sprinkle with olive oil. Cook all for about 90 minutes, at around 160 degrees fan. Turn the oven up to about 200 degrees for 45 minutes to brown the potatoes. Add more liquid if you need to and it ready. You can add what you like to the cooking liquid. (Tomatoes, bacon, herbs, Henderson sauce etc).