Page 6 - Yachter Spring 2023

6 FROM THE WHEELHOUSE & THE GALLEY
FROM THE WHEELHOUSE
Thank you for the very warm welcome I have received since joining Royal Southampton Yacht Club back in November last year.
I must admit I come to work every day and have to pinch myself at the wonderful view we have from our Clubhouse here on the Beaulieu River – not many people I know can say they have a view like this from their office window.
What is particularly pleasing about working here is that everyone is totally committed to making this a fantastically inclusive and vibrant Club. Since moving into the Business Manager position in early January my role changed giving me an even broader remit working alongside the Commodore and the Flag Officers across all aspects of the Club. One thing though that has not changed is listening to you, our Members. I am still getting to know your names and that will take more time, but you know mine, so please feel free to come and discuss anything with me as your input is vital.
Stuart Earp Business Manager
FROM THE
GALLEY
New Forest Venison Casserole
Ingredients
1kg diced wild venison
20g dried porcini mushrooms 250g chestnut mushrooms (sliced) 75g smoked bacon lardons
Olive oil
20g plain flour
1 large onion (thickly sliced)
3 cloves of garlic (sliced)
2 carrots (chopped in large chunks)
Method
2 parsnips (chopped in large chunks)
2tsp mixed spice
1tbsp tomato purée 250ml dry red wine 150ml beef stock
Salt and pepper Half an orange
1. Soak the porcini mushrooms in boiling water for 20 minutes, then drain and ensuring you keep the mushroom liquid, roughly chop the mushrooms.
2. Heat a pan on medium heat and add the smoked bacon lardons, cook until golden and then put to one side.
3. Toss the diced venison in seasoned flour and the mixed spice ensuring each piece has a thin dusting of flour. Using the same pan as you used to cook the lardons, heat a big splash of oil and add the venison, in small batches, browning all sides and then putting to one side (this may take three or four batches).
4. Add the onions and garlic to the pan (adding more oil if necessary), and cook for two minutes until softening, then add the carrots and parsnips, turning them into the onion and garlic covering them with all the oil and juices from the pan.
5. Turn up the heat of the pan and add the tomato purée and the red wine and gently stir the vegetables. Now add the venison, smoked lardons, the liquid from the porcini mushrooms, the beef stock, and juice of the orange
6. Bring everything to the boil and then turn down to simmer on a low heat, cover the pan and cook for an hour. Now add the sliced mushrooms, cover the pan and continue to cook for another 30-40 minutes.
7. Serve with creamy mash and a few steamed greens.