RECIPE FROM FOODFULLSTOP.COM - THE BEST QUALITY FOOD & DRINK, DIRECT FROM THE PRODUCER.

RECIPE FROM FOODFULLSTOP.COM - THE BEST QUALITY FOOD & DRINK, DIRECT FROM THE PRODUCER

Asparagus Hollandaise

This is a classic accompaniment to asparagus.

Serves 4

Ingredients

 Asparagus Hollandaise

700g Asparagus
2 egg yolks
110g unsalted butter
2 tbs white wine vinegar
1 tbs water
5 peppercorns

Method

1. Put the vinegar, water and peppercorns in a pan and reduce to 1 tbs. Strain into a bowl.
2. Sit the bowl over a pan of boiling water. Add the egg yolks and a small chunk of the butter.
3. Stir together, gradually adding the rest of the butter, chunk by chunk until it is all incorporated and the sauce is becoming thick. Season.
4. Meanwhile, cook the asparagus in a steamer or a large pan of boiling, salted water. This will only take around 4 minutes. Drain and serve with the hot hollandaise poured over the top.

Ingredients to buy

 
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...cooking term
Venison is very good for your health. High in protein, like beef, but much lower in fat. It is also full of vitamin B, iron, phosphorous, zinc and selenium. (If you know what all those are).

Cooking wise, you can treat it like beef, the less exercised muscles can be cooked quickly and served pink. The shoulder suits a slow, gentle braise. The younger the deer, the more tender the meat will be. However, don't disregard an older beast, for once marinated and cooked slowly, it will taste delicious.

The gamey flavour goes well with sweet flavours, such as the sherry in the Pedro Ximinez recipe, otherwise, redcurrant jelly or port are excellent, as are rosemary and juniper, sweet carrots or squash.

In Britain we have several types of deer, the most common being Red deer, Fallow and Roe, but you can also find Sika and Muntjac. They are all very different and very delicious.