12-10-2015, 04:04 PM
1
Lunch
From the remains of yesterday's roast beef, I chopped up the remains of the joint, peeled and chopped Parsnips, Carrots, Swede, potatoes, leeks and added some lentils. Placed them all in my cauldron, made 1 Ltr of Gravy and poured that over the ingredients and cooked slowly on the hob. I also made a number of Suet dumplings. When everything was cooked I filled my plate (twice) - it was delicious!!! and there is enough in the cauldron for at least two, perhaps even three more platefuls.
12-10-2015, 04:14 PM
4
Re: Lunch
Originally Posted by Mags
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I've resisted making Stews, waiting for the colder weather to arrive when it's appreciated more 
Have also had rabbit stew and steak & Kidney casserole in the past 2 months too and will be doing so again as Autumn progresses.
12-10-2015, 04:19 PM
6
Re: Lunch
Originally Posted by Uncle Joe
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Although stews are normally made in winter Mags darlin' - in this house I make no allowances for hot or cold weather (was eating stew and dumplings about 2 months ago in the heat of summer) as I detest salads - rabbit food!!!Have also had rabbit stew and steak & Kidney casserole in the past 2 months too and will be doing so again as Autumn progresses.
12-10-2015, 05:17 PM
7
Re: Lunch
Originally Posted by cranberry
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But you'll eat the rabbit!! ha ! Could never eat that but love stew, made one last week and had Yorkshire puds with it, lovely..
I also have some Venison steaks (courtesy of Iceland) sitting in my freezer which I will, in due course, also employ in a stew or casserole.
12-10-2015, 06:06 PM
8
Re: Lunch
I still have some venison in my freezer courtesy of the person who hit it with their car! I've never made a venison stew as such, I tend to make a bourguignon or a casserole with mixed veges (and also some red wine).For stew, I like to use pork rib. (Our own pigs are getting nice and fat. They will probably be going for the chop in 5 or 6 weeks)
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