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 With Anchovy Butter

This is great store cupboard favourite. Takes about 2 minutes to prepare.

Serves 4

Ingredients

 Asparagus With Anchovy Butter

700g Asparagus
100g Unsalted butter, slightly softened
1 small tin of anchovies
Half a lemon, juiced
Lots of freshly ground black pepper

Method

1. Mash the anchovies with the lemon in a pestle and mortar or a magimix.
2. Add the butter and plenty of black pepper and beat together. Taste it, it should have a good balance of salty anchovy and sharp lemon.
3. Cook the asparagus, either by steaming or in plenty of boiling, salted water. Drain and while still a little wet, mix with the anchovy butter, allowing it to melt slightly and coat the spears.
4. Serve immediately.

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.