Filter Blog By...The Rangemaster Bloggers
Alison Baker Home Economist
Gill Bland of ‘Tales of Pigling Bland’ food and cookery blog
Hayley Gilbert Freelance writer for kitchen magazines, websites and blogs
James McIntosh World award winning cookery writer & demonstrator
Emma Line Assistant Brand Manager
Mark Towns Training Manager
- Cooker Hoods
- Rangemaster Cookery Theatre
- Range cooker
- Sinks & Taps
Winter Is Coming...
Posted by James McIntosh Tuesday, 13th October 2015
Winter is coming…
But the good news is it has not arrived yet. Anyone who watches Games of Thrones will know that line only too well. Last week I had the privilege of touring the locations of the Game of Thrones set in my native Northern Ireland. Places I used to visit as a child with my parents on Sunday afternoon drives, however they have now been turned into mass tourist attractions. “The Wall”, which is the cold face of winter, is a quarry, outside of the old port of Larne where one used to board the ferry for the 13 mile trip to Scotland.
When I think of the word ‘hearty', images of meat, vegetables, potatoes and slow cooking all come to mind. Dishes that are perfect to cook in a Rangemaster cooker. The Rangemaster Excel 110 is a stylish and sophisticated range cooker that includes a thermostatically-controlled slow cook oven which gives you juicy, tender meat and is perfect for cooking casseroles or slow roasted joints.
Which leads us to my recipe for this week, Venison Casserole. A delicious and hearty dish cooked long and slow to let the flavours develop and marry together with time.
- 4 tbsp vegetable oil
- 2 onions, diced
- 3 fresh garlic cloves, crushed
- 2 carrots, diced
- 4 sticks celery, diced
- 4 rashers streaky bacon, diced
- 4 tbsp plain flour
- 1kg venison haunch or shoulder, diced
- 1kg pork pieces
- 1/2 bottle red wine
- 400ml water
- 2 beef stock cubes, crumbled
- 500g mushrooms
- 3 tbsp red currant jelly
- Salt and freshly ground black pepper
- Preheat the Rangemaster oven to 160C (140C Fan) / Gas Mark 2
- Heat 2 tbsp of the oil in a pan on a medium heat on the hob in a metal casserole dish.
- Add the onion, cook until soft but not brown. Add the garlic, carrots, celery and bacon. Cook until soft. Turn off the heat and set aside.
- Mix the venison and pork together with the flour and heat the remaining oil in a large pan. Fry off in batches. Place into the vegetable mixture when browned.
- Add the wine, water and stock cubes, bring the boil on the hob and add the mushrooms.
- Place into the Rangemaster oven for about 1.5 - 2 hours until cooked and thick.
- Just before serving, stir through the red currant jelly and seasoning.
- Enjoy with potatoes, boiled, roasted or rosti, perhaps top with puff pastry to make a pie.