Cooking advice

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?


Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.


Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.












Venison Au Vin (Venison Au Vin) Recipe
Venison Au Vin (Venison Au Vin) Category Game Recipes 
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Ingredients And Procedures

1 Venison roast(4-6 lbs)

Or 4 steaks 2 Bay leaves

1/4 c Red wine vinegar

2 c Claret wine

1 Salt to taste

3 1/2 T Olive oil

2 cn Cream of mushroom soup(8oz)

1 1/2 c Water

1 Clove garlic minced

2 Medium onions chopped

1 1/2 t Worcestershire sauce

Mix the wine vinegar, water, salt, & 1/2 tspn of the worcestershire sauce. Pour this over the venison, cover, & refrigerate overnight or 8+ hours. Cover the bottom of a pan with the olive oil and heat over a medium heat. Add the garlic & onions. Saute until onions are clear. Meanwhile rub meat with salt, the cay- enne flakes, & worcestershire sauce. Place the venison into the pan and add the 2 cans of cream of mushroom soup. Cover and place in a preheated 325 degree F oven. Cook for 1/2 hour then add the wine & the Bay leaves. Cook for 2 more hours being sure to baste the meat every 20-30 minutes. When 10 minutes of cooking time is left, remove the cover and allow to brown!

 
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