I did this with a roast haunch of venison that we had for Sunday lunch but leftover roast beef will do. The cornbread is yummy and soaks up the unctuous gravy. Serve with savoy cabbage and carrots.
1. Heat pan with a little oil and fry the onion and the mushrooms until soft.
2. Crumble in an oxo cube and fry for a minute or so, don,t worry if it sticks.
3. Ensuring that the pan is not too hot, add the scotch and boil off the alcohol. Add a cup of water, the Worcester sauce, Tabasco, thyme and crab apple jelly.
4. Add the leftover venison and simmer the mixture until it has reduced to a thick gravy.
5. Meanwhile heat the oven to 220 degrees centigrade.
6. Add a drop of oil in 4 compartments of a muffin tin and heat the oil.
7. Add all the dry ingredients to a bowl.
8. Then add the wet ones to make a thick batter.
9. Get the tin from the oven and distribute the batter evenly. Cook for 15 to 20 mins.
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Serving Size: 1 Serving (416g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 539 | ||
Calories from Fat: 383 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.5g | 57 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 23.8g | ||
Polyunsanturated Fat 12.7g | ||
Cholesterol 1.5mg | 0 % | |
Sodium 869mg | 30 % | |
Potassium 745.5mg | 20 % | |
Total Carbohydrate 28.5g | 8 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 23.6g | ||
Protein 12g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 539
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