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

Baked Morels

This recipe is adapted from one by Alice Waters of Chez Panisse, who has a passion for wild mushrooms to rival any Italian.

They are a fantastic accompaniment to chicken. As an alternative, you could substitute the thyme for tarragon.

Morel are nature's Springtime gift. They are extraordinarily shaped, some say like half opened umbrellas, I think they are made up of shapes like a honey comb. Baking concentrates their flavour but because they don't have as much liquid in them as other mushrooms, they behave even better if you stew them first.

Ingredients

 Baked Morels

1 shallot
3 cloves garlic
225g morels
3 tbsp chicken or vegetable stock
½ tbsp chopped parsley
1 tbsp chopped thyme
1 handful of fresh sourdough crumbs
3½ tbsp unsalted butter

Method

1. Finely chop the garlic and shallot and stew gently in some of the butter.

2. Carefully brush or wash the morels, getting out any sand or bugs which like to find their way into the cavities.

3. Add the clean morels to the shallot and garlic and pour over the stock. Simmer gently, covered, for 5 minutes.

4. Melt the rest of the butter in a frying pan and lightly fry the breadcrumbs.

5. Put the mushrooms and their juices into an oven proof serving dish and cover with the breadcrumbs and the herbs.

6. Roast for 30-40 minutes at 250°C. If it is browning too quickly, turn down the oven and continue cooking.
 
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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.