[The Owl Post would like to note that we do not condone the use of House Elves for your meals unless they are cooking food for you.]
To Rita Grey,
A public token of my affection, this is a hearty recipe that has been handed down in my family. I hope you will utilise it well, I’ve spoken to the house elves and they render their service to you.
Much regard,
Anonymous
This serves 6-8 people
1 whole house elf, meat stripped
800 ml of stock made from the bones
3 tablespoons juniper berries
3 cupfuls of redcurrants, crushed
A good dash of olive oil
1 large knob of butter
4 red onions, diced
3 celery stalks, chopped finely
350 ml of quality dry red wine
1/2 teaspoon of cayenne pepper
A few sprigs of fresh rosemary
A few sprigs of fresh thyme
METHOD
Once you have your stock, set aside.
Prepare the meat by rubbing in black pepper and sea salt; next sprinkle the berries over the meat.
In a deep pan, brown the meat in the butter and oil before setting aside.
In the same pan, toss in the onions and celery with the cayenne pepper. Cover and leave to soften before reintroducing the meat.
It is now that you may add the currants and herbs. Pour in the wine and stock. Once you bring the pot to a boil, simmer for 5-8 minutes and then reintroduce the meat.
Leave to simmer for 30 minutes, next cook on a low heat for the remaining two hours.
To make the sauce, separate the meat and bring back to the boil, after which it may be thickened over a medium heat.
Arrange the meat into a casserole dish, cover with the sauce and place into the oven for another 30 minutes.
Serve with root vegetables of your taste.
