Today has been a glory of reds and golds, translucent yellows and gleaming bronze, the finest show of Autumn leaves I have seen in a very long time. I am lucky to live in a place that is blessed with many trees,not just at the roadside but in woods, shelter belts and along the rivers edge,all flaunting their beauty in a final shivering dance before the wind and rain carry their loveliness away. My home is surrounded by tall Limes, fabulous Beeches and splendid Oaks, Horse Chestnut and Sweet Chestnut, Sycamore and Birch, no matter which room I am in the view is of trees. This afternoon in a sudden sharp shower it seemed as if every rain drop carried a leaf with it as it fell,I have never lost the sense of wonder at this yearly magic, tinged as it is with the sadness of summers end yet full of excitement for the winter festivals to come.
Autumn is also the time at our house for eating game and today I am making a casserole of mixed game with herb dumplings, a great warmer for a chilly day
Game casserole
I lb mixed game dice …..rabbit,venison, pheasant, partridge...any thing you like
2 large carrots
I medium parsnip
2 onions
2 sticks of celery
1 garlic clove crushed
12 crushed juniper berries
1 bay leaf
1 tablespoon of blackberry or redcurrant jelly
1 bottle of pear cider
salt and pepper...as much as you find pleasant
4 rashers streaky bacon diced
1 oz butter
1 dessert spoon of tomato purree
Put the bacon in a frying pan and cook until the fat is released and then add the onion and cook until soft.
Remove from the pan add the butter to the pan and fry the mixed game until it is well sealed then add 1 desert spoon of tomato purree and fry stirring all the time for a further two minutes
add the diced vegetables and stir for about a minute and then transfer the mixture to a large casserole
De glaze the pan with a cup full of the cider, add to the casserole with the rest of the cider,redcurrant jelly and the salt and pepper. Then Tie the crushed juniper berries and the bay leaf in a bit of muslin and add to the pot.
Cook at 185 c foe about two hours then check to see if the meat is tender,if it is not give it another 30 minutes.
For the dumplings
Large pan of boiling water
6oz self raising flour
3oz beef or vegetable suet
1 tablespoon of fresh parsley
a half teaspoon of salt
water
Combine the flour salt parsley and suet in a bowl and add just enough cold water to make a stiff dough. Break in to even sized lumps and with floured hands roll in to golf ball size pieces.
Reduce the boiling water to a simmer and drop the dumplings in to the water, they will take about ten minutes to cook and should float to the surface of the pan.
You can serve the dumplings on top of the casserole or in a separate hot dish. If you can not be bothered to make dumplings this meal is equal good with mashed potato or even crusty bread.
It has been a happy day for all here,My son received some parcels that he did not expect until next week,Pa has been well and very cheerful and I am always happy if the other two are well.
The cat Twiggy spent a large part of last night curled up with me and as I write is once again curled up on the bed having tired herself out chasing leaves in the orchard, think, if I have another incarnation I should like to be a cat, one owned by a softy like me, it seems to be a lovely life.
No comments:
Post a Comment