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CATEGORY CUISINE TAG YIELD
Eggs Crust, Upper 6 Servings

INGREDIENTS

2 T Sunflower oil
775 g Stewing venison cut into
2cm/1 inch cubes
1 Onion, sliced
25 g Plain flour
1 Garlic clove, crushed
350 Traquair House Ale
225 Pint hot water
Bouquet garni
Salt and freshly ground
black pepper
75 g Self-raising flour
75 g Fresh bread-crumbs
75 g Butter/suet
2 T Mixed fresh herbs
A small egg

INSTRUCTIONS

Heat one tablespoon of the oil in an oven-proof casserole dish, add
the beef and fry until the meat is sealed on all sides.  Add the
remaining oil to the pan and then add the onions. Fry the  onions until
they are just softened and beginning to brown.  Stir in the garlic,
season generously with salt and freshly ground  black pepper.  Pour
over the beer and the hot water. Bring to a gentle simmer and  place in
a moderate oven for 1.5 hours or until the meat is  completely tender.
For the dumplings:  Sieve the flour into a large bowl then add the
bread-crumbs. Using  your fingertips rub in the butter until it is well
combined.  Add the fresh herbs, season generously with salt and freshly
ground  black pepper and mix well.  Bind the ingredients with the egg,
adding a little water or milk if  the mixture is too dry.  Shape the
mixture into 12 egg sized balls. Add to the stew for the  last 40
minutes of cooking time, occasionally basting with the juices.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 128
Calories From Fat: 55
Total Fat: 6.2g
Cholesterol: 31mg
Sodium: 224.4mg
Potassium: 82.4mg
Carbohydrates: 14.9g
Fiber: 1.1g
Sugar: 1.9g
Protein: 3.4g


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