Classic Shepherd's Pie | Gordon Ramsay
Gordon's take on a real British classic. The secret to this dish? It's all in flavouring the mince.
From Gordon Ramsay’s The F Word
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Slow Cooker Venison Stew | Thick & Hearty Recipe
You have got to try this thick & hearty slow cooker venison stew recipe if you have deer meat in the freezer. Full recipe:
This thick, hearty and healthy slow cooker venison stew is made in the crockpot with tender hunks of deer meat, veggies, and a rich & flavorful broth.
This venison stew recipe ( is one of the most popular recipes on my website. But, some have commented that they love the flavor but wish it was a bit thicker. So, I decided to give you a super easy version of deer meat stew that you can make in the crockpot that's nice and thick. Just what you all asked for!
The reason I like making venison stew in the slow cooker is because the crockpot allows you to cook your deer meat low and slow (or braise gently in liquid) for hours at a time with little to no effort. And you're not messing up or crowing the oven/stovetop.
This is the BEST slow cooker venison stew because it combines a rich, flavorful broth (that really works WITH and is designed for your wild game), tender meat, perfectly cooked veggies. And, you're basically only working on it for about 15 minutes before you let the slow cooker do all of the work for you! How easy is that? (where are my Ina fans at?)
As I mentioned previously, if you're working with a tough cut of meat or one with a lot of connective tissue, it's best to cook it low and slow. AKA, cooking it at a low temperature for a long time to ensure that the meat falls apart. If it isn't falling apart, turn the heat down and cook it longer. I recommend cooking this stew recipe for 8-9 hours on low in the slow cooker. You can do 4-5 hours but your meat won't be as tender and the flavor won't be as developed. So, you've been warned!
Since this recipe takes 8 hours to make, you can always do all of the chopping the night before and sear your venison and add it to the slow cooker. When you wake up, add the liquid, set it, and forget it while you go about your day.
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Describe your perfect vacation. #philippines #angelescity #expat #travel #filipina #phillipines
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In this video, I'm excited to introduce you to C&G Consulting, the experts in visa services and much more. Trust me, attempting to handle government matters on your own can be a real challenge. That's where C&G Consulting comes to the rescue!
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Chicken Chasni - a Curry From Scotland @Chicken Recipes
Since it was invented, 10-15 years ago in Scotland, Chasni has overtaken another British curry invention, Chicken Tikka Masala in popularity. It's Indian food for people who don't like Indian food - it's a bit like Chinese restaurant sweet and sour chicken, but with Indian flavours. It's actually quite bland, but very easy to make, and hard not to like.
I adapted Dan Toombs' recipe for chicken chasni - thank you Curry Guy!
The written version of my recipe is here:
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KFC Recipe - Keefs Fried Chicken:
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Seagull Swallows a Whole Rabbit on Welsh Island
This video is showing a great black-backed seagull swallowing a rabbit in one big gulp on the Welsh island of Skomer has clocked up hundreds of thousands of views online. Unsurprising, really, as it’s a compelling, if rather gruesome, sight.
This video was posted to a Twitter account run by the Wildlife Trust of South and West Wales and has been met with comments such as “Grotesque but majorly impressive” and “That gave me indigestion just watching!”
Gina Gavigan, the marketing and development manager at the trust, told Storyful that there was nothing out of the ordinary about the scene. Rabbits are an important part of the birds diet, she said, especially “when none or very few small seabirds or seabird chicks are available.”
The great black-backed gull is the largest member of the gull family.
Credit: The Wildlife Trusts Skomer Island via Storyful
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1938 Scottish Roman Recipe - Old Cookbook Show
1938 Scottish Roman Recipe - Glen And Friends Old Cookbook Show
This old recipe is from the 1938 printing of the Scottish Women's Rural Institutes Cookery Book.
ROMAN PIE
4 oz. short crust pastry, 2 oz. cooked macaroni, 4 oz. cooked meat, 1 tomato, 1 teaspoonful finely chopped parsley, a little finely chopped onion, pepper and salt, sauce to bind.
Grease a basin and dust out with brown bread-crumbs.
Make
short crust pastry. Cut off a small piece for lid. Line the basin with pastry and fill up in layers macaroni, meat, vege-tables, etc.
Season well, put on lid of pastry and bake about
40 minutes.
Serve with a tomato, curry or brown sauce.
Mrs. BRYCE, Largoward W.R.I.
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