100 Year Old New Zealand Lamb Dish I Have Used Deer W Recipes

GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE

Steps:

• Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
• Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
• Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
• Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!

NEW ZEALAND ROSEMARY LAMB SHANKS

Steps:

• Rub salt and pepper over lamb. In a large skillet, heat butter over medium-high heat; brown meat. Transfer meat to a 6- or 7-qt. slow cooker. Add wine to skillet; cook and stir 1 minute to loosen brown bits. Pour over lamb. Add the parsnips, carrots, turnips, tomatoes, onion, garlic and broth. Cook, covered, on low 6-8 hours or until meat is tender. , Remove lamb; keep warm. Stir in peas, parsley and rosemary; heat through. Serve lamb with vegetables.

100 YEAR OLD NEW ZEALAND LAMB DISH - (I HAVE USED DEER W/THIS

Steps:

• place lamb in dish with a lid pierce with 3/4 inch knife all over to leave slashes 1/2 inch wide. Place sliced garlic in slices that you have made in the lamb . Pour the White wine over the lamb cover with lid. Let Sit over night 12-hrs at least refrigerated.
• Place in oven and cook according to directions (normaly 275 for first 15-20 mins then 400 for 10-15 ) according to size
• Take the 2 1/2 cups of vinegar boil down to 1 3/4 to increase acidity . While still hot add the sugar & mint let sit till cool . Seperate in small dipping dishes to dip lamb in and enjoy .

JEN'S CHOCOLATE CHIP BISCUIT/COOKIE LOG

Steps:

• Have ready an oblong dish which will be your serving dish.
• Place sherry or liquid of choice in a shallow bowl.
• Beat the cream with the golden syrup and cocoa until firm and holds it shape.
• Dip quickly a biscuit into the liquid of choice (dont soak) and spread one side with the cream.
• Do a second biscuit and sandwich together.
• Stand these on the serving dish on their edge.
• Continue until all bisciuts are used and you have a 'log'.
• Spread remaining cream over the log to enclose the biscuits.
• Decorate as desired. I like to put a row of glace red cherries along the top then sprinkle with chocolate chips or shaved chocolate.
• Place in fridge for at least 2 hours if possible although can be eaten soon after making, it just wont be as soft.
• Note:.
• This can also be made using plain sweetened whipped cream.

FRIED LAMB BRAINS

Steps:

• Place lamb brains in a bowl with cold water for at least 2 hours. Change the water every half hour, until the brains are thoroughly cleansed.
• Place brains in a saucepan with fresh water, add onions, salt, vinegar and 1 tablespoon of parsley.
• Bring to a boil and then immediately remove the brains and place in a paper towel to drain.
• Cut into four pieces and season with a little olive-oil, lemon juice, and parsley.
• Roll the brains in flour, dip in egg, and fry in a skillet with oil, over medium heat for 7-8 minutes.

NEW ZEALAND LAMB MARINADE

Steps:

• Place lamb in a dish just large enough to hold meat.
• Whisk marinade ingredients together and pour over top. Refrigerate for 4 hours, turning once.
• Drain, and cook as desired.