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> Venison Collops, from the web
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Shadows 
Posted: 29-Oct-2005, 07:20 AM
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ZodiacHolly

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This dish could go in the Wild Game forum, but since it is of Scottish origin I placed it here.

Venison Collops

Venison, the meat of the Red Deer, is a traditional Scottish dish, but it must be well hung to bring out its full flavour and make it tender. Prince Charles Edward ate many a similar dish during his time in the Highlands.

Ingredients:
Pinch of ground mace
2 lb fillet of venison
1/2 pint brown gravy or rich beef stock
2 tablespoons butter
1 tablespoon flour
1/2 pint water
Salt and black pepper
1 teaspoon red currant jelly

Method:
Cut venison into thin slices and fry in hot butter until a rich brown on both sides. Remove meat and stir flour into butter. Add stock and water. Season with salt, pepper and mace. Put venison back into pan, cover and simmer very gently until tender. Skim the sauce. Add teaspoon
of red currant jelly and pour over collops.



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dgurl663 
Posted: 20-Jan-2006, 12:45 AM
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ZodiacRowan

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I'll be trying this recipe out in the next day or two. I have a freezer full of venison and have been looking for a new way to cook it and this sounds delish. I'll let you know how it turns out. thanks
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Shadows 
Posted: 09-Feb-2006, 06:22 PM
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ZodiacHolly

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QUOTE (dgurl663 @ 20-Jan-2006, 01:45 AM)
I'll be trying this recipe out in the next day or two. I have a freezer full of venison and have been looking for a new way to cook it and this sounds delish. I'll let you know how it turns out. thanks

Did you ever give this one a try? How did it turn out for you?
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