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Diaretical: Marinating a roast.

Chacham (981) writes | more than 10 years ago

User Journal 8

Just put a roast to soak in the fridge overnight. Onions on the bottom of the pan, sprinkled the deckel with garlic and white pepper, and topped it with a mixture of ketchup and apricot preserves. That's the recipe from my sister, but she seems to have mentioned wine as well. Not sure, but it looked so boring sitting overnight with no liquid, so i ended up added some wine to it.

Just put a roast to soak in the fridge overnight. Onions on the bottom of the pan, sprinkled the deckel with garlic and white pepper, and topped it with a mixture of ketchup and apricot preserves. That's the recipe from my sister, but she seems to have mentioned wine as well. Not sure, but it looked so boring sitting overnight with no liquid, so i ended up added some wine to it.

A few hours of baking tomorrow in the roaster i got for a good price from Amazon one Friday, and Pentecost ought to have a delicious roast. The more you cook it, the better it tastes. Mmm.... roast......

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Garlic? (1)

bettiwettiwoo (239665) | more than 10 years ago | (#9259013)

No garlic?!!!

Re:Garlic? (1)

Chacham (981) | more than 10 years ago | (#9274763)

Of course there's garlic! What kind of person do you think i am? :)

And for My Next Trick ... (1)

bettiwettiwoo (239665) | more than 10 years ago | (#9292032)

... sprinkled the deckel with garlic ...
And for my next trick, I'm going to learn how to read.

Re:And for My Next Trick ... (1)

Chacham (981) | more than 10 years ago | (#9292283)

Heh. :)

I do appreciate the input though.

Got Game? (1)

bettiwettiwoo (239665) | more than 10 years ago | (#9294390)

I like game, especially game marinated with juniper. Moose & juniper go together like ... like ... well, like moose & juniper really.

Nigella Lawson's Pheasant with Gin and It[*] is excellent and much to be recommended.

Last Christmas I tried marinating kangaroo with juniper. yeuck! Not a good combination. Kangaroo goes really well with white, dry Vermouth and thyme, though. In medium hot pan, sear all sides of kangaroo filet. Pour over vermouth and season with thyme. Remove, wrap in foil and let rest. Whisk out pan with some more vermouth and some stock. Reserve. Cut filet into pieces about 1.5cm thick. Heat grill until hot. Quickly grill both sides of kangaroo pieces. Season with salt & pepper. Reheat liquid and season with salt & pepper. SErve with rocket salad.

In general, I think that dry, white Vermouth is a very under-appreciated ingredient.

Being Swedish and all, I often do gravad lax -- that's that salmon thing that we Swedish people do, and we do do so well. The method itself, gravning, can also be applied to most meat (save, of course, pork): add lightly crushed white pepper to half as much salt as sugar (say 1/2 cup salt to 1 cup sugar -- depending on amount of meat, of course) and rub into some filet (or other tender meat) so that the entire surface of it is covered with a layer of sugar/salt mixture. Cut dill not altogether finely (easiest done with some scissors) and roll the salt'n sugared filet in. Wrap in plastic bag and put in fridge. Turn at least twice/day for 5-7 days. Slice thinly and serve. Or slice somewhat more thickly, quickly grill and serve. For more Thai-inspired meat: use palm sugar and coriander instead of sugar & dill. Add a dash of fish sauce. Proceed as above.

I like marinating leg of lamb with garlic, rosemary, olive oil, some anchovies and maybe some vinegar. The anchovies (not too many, though) gives a certain oomph to the lamb.

[*] 3 plump pheasants, preferably hen, jointed into 4 pieces each.

For the marinade: 6tbsp gin; 450ml Martini Rosso; 1 large orange, unpeeled & cut into pieces (which I skip as my husband is allergic to oranges); 9 peppercorns; 9 juniper berries, crushed slightly; 1 large onion, peeled & chopped; 6 bay leaves (which I skip as I hate bay leaves); 225ml olive oil; 1/4tsp salt. Mix together & submerge pheasants for 24hrs (or at least 12hrs).

To cook: 60g butter; 3tbsp (or more) olive oil; 375g of some sort of mushrooms, halved or quarter depending on size; 30 baby onions, peeled; 300g pancetta, in lardons or diced; 4tbsp flour (which I skip since my dear husband's got coeliac's); 3tbsp Martini Rosso; 1.2litre stock (if game stock is unavailable, strain 2 cans of Baxter's game soup and add light chicken stock to make up 1.2litre; otherwise, just use chicken stock); 9 juniper berries, crushed slightly; 3 garlic cloves, chopped; bit of soy sauce. Remove pheasant from marinade and pat dry. HEat butter and oil in large pan/pot and brown pheasant pieces (possibly in batches). Remove and mushrooms. Remove. Add more butter and oil if the mushrooms have absorbed all of it. Add onion and let fry until well browned (some 15 minutes). Remove and add pancetta. When brown and crisp, add flour and cook for some 5 minutes. Add Martini Rosso while scraping pan to get as much flavour as possible. Gradually add stock and then the strained marinade. Return pheasant, onions and mushrooms to pot and season with thee juniper berries, garlic, pepper and some soy sauce. Cover and let simmer for 1.5hrs (on the hob) or 2hrs in pre-heated oven. Pheasant legs cook faster than the breast and might have to be removed earlier.

When everything's tender, remove & reserve pheasant, mushrooms, onion & pancetta and strain liquid. Remove excess fat if possible. Reduce liquid: it should be loose & thin, but not watery. Once it feels & tastes right to you, put back pheasant, mushrooms, onion & pancetta & gently reheat. Serve. Dish keeps well for up to 3 days in fridge before re-heating & serving. With mashed potatoes and cabbage (no thanks!) plus some sort of entree and dessert, Nigella claimes this dish serves 6 people.


Bon appétit.

Re:Got Game? (1)

Chacham (981) | more than 10 years ago | (#9294522)

No game, only kosher beef. :)

Sounds interesting though.

Tsk, tsk (1)

bettiwettiwoo (239665) | more than 10 years ago | (#9294970)

No game, only kosher beef.
Tsk, tsk. No kosher kangaroo? What's the world coming to, I wonder.

Re:Tsk, tsk (1)

Chacham (981) | more than 10 years ago | (#9296550)

No kosher kangaroo?

Well, if you can find one, hop to it.....
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