DAMSON FESTE !

A FEAST OF DAMSONS

With the game season almost upon us and a glut of ripe damsons in the orchard you might,if you have lots of damsons yourself like to freeze a few pounds for winter use. The following dish is a family recipe, rich and delicious for a chilly autumn day.



STEW POT VENISON

2 lb venison meat,shoulder is best

seasoned flour

1oz butter

2tablespoons of cooking oil

1 pint of red wine

a good grating of nutmeg

1 blade of mace

salt and pepper

half a pound of stoned damsons( the damsons must be ripe,soft and sweet)

8 crushed juniper berries tied in a muslin bag with the mace.



Cut the venison into chunks and dust with the seasoned flour, Heat the butter eighth the oil in a frying pan and brown the venison quickly then put it in to a lidded casserole.



Pour the wine in to the frying pan scraping up all the brown crystals and juices then pour the liquid over the met in the casserole.

Add the stoned damsons and stir before cooking in the oven at 350oC for 2 hours. Remove the bag of spices before serving with creamed celeriac and glazed carrots,or mashed potato with carrot and parsnip.



Of course while the heat continues the last thing on anyone’s mind is stew so how about this.



Damson milk shake



quarter pound of stewed stoned damsons, sweetened to taste.

1 ping of fresh chilled milk

3 scoops of iced cream.



Put the milk in to a blender ,then add the damsons and blitz well.

Strain the liquid through a nylon sieve to remove pieces of damson skin.

Return to the blender ,add the iced cream and blitz again until frothy,

Serve in chilled glasses.



Stewed damsons can be added to yoghurt for a healthy snack and are really good with chilled rice pudding.



Twiggy's tree house is in a damson tree and at the moment she is being bombarded by half eaten damsons which he been disguarded by the parakeets........Her Majesty is not amused!