Venison in Aspic with Maraschino Cherries

An extremely ingenious and delicious method of using up leftover venison, Venison in Aspic with Maraschino Cherries is best prepared the day before it is required. Serve for a cold lunch or dinner.

6 SERVINGS

8 oz. bottled or canned maraschino cherries, stoned and juice reserved

3 lb. cold leftover venison, thinly sliced

2 pints venison or beef stock

1 oz. gelatine soaked in

6 tablespoons water

1 tablespoon prepared mustard

1 tablespoon white wine vinegar

A practical but very impressive dish to serve for a cold lunch or dinner, Venison in Aspic with Maraschino Cherries is very easy to make.

Using eight cherries, decorate the bottom of a 3-pint mould. Cover with two layers of venison slices and four more cherries, arranged decorativcly. Continue making layers in this way until all the venison and most of the cherries are used up.

In a large saucepan, bring the stock to the boil over moderate heat. Reduce the heat to low and simmer for 5 minutes.

Remove the pan from the heat.

Add the gelatine mixture to the stock and stir until the gelatine has dissolved.

Using a ladle, pour the stock gently over the venison mould until it covers it by -inch. Set the mould aside to cool.

Chill the mould in the refrigerator for at least 2 hours or until the liquid has set completely.

In a medium-sized saucepan, bring the reserved cherry juice, remaining cherries, mustard and vinegar to the boil over moderately high heat. Boil rapidly for 3 minutes. Remove the pan from the heat and pour the sauce into a medium-sized mixing-bowl. Set aside to cool.

Chill the sauce in the refrigerator until required.

Remove the mould from the refrigera-tor. Dip the base of the mould quickly in hot water. Run a knife around the edge of the mould. Invert a chilled serving dish over the mould and reverse the two. The mould should slide out easily.

Pour the sauce into a sauceboat and serve with the mould.

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