1 1/2 cups
of wine left in my box, so I added a half cup of coffee to the marinade to make up for it. I also altered the cooking method a bit, I seared the venison in a cast iron pan and then finished it off in the oven. While the venison was resting I used the marinade to deglaze the pan and made the sauce from there. My main motivation here was getting all those crusty bits up to flavor the sauce, ok not really. My real motivation was to keep the dirty dish count down, but the other reason sounds more chef-y.
Ruth Rogers and Rose Gray, the two women behind the game changing River Cafe in London. Thanks to Mary from One Perfect Bite for organizing a group of us cooking and blogging our way through this list, one dish at a time
Normally I am the type of person who will scroll through pages and pages of recipes, spending hours I will never get back trying to find the perfect recipe, ending up frustrated and disappointed when I invariably can’t
First part making the salted caramel filling, second part making the butterscotch sauce for the butterscotch buttercream frosting, third part making the cappuccino cupcake and finally putting it all together
Add the melted gelatin to the coffee together with the tablespoon sugar and mix everything nicely. In an electric mixer, beat the cream together with the powdered sugar and cinnamon until stiff peaks form