As promised here is my recipe of the week for all readers to try, mostly involving fresh deer (for details of obtaining the main ingredient see Edward's posting below)...
2 lbs venison; 6-80zs pitted prunes; 3/4 pints Cellier des Gourmets house red wine; 2 cloves garlic; 2 strips lemon rind; 2 tbsps lemon juice; 3 tbsps olive oil; 1 cinnamon stick; 2 medium onions; 8 ozs chopped streky bacon; 1 tbsp flour; 1/4 pint stock; 2 tbsps reducrrant jelly.
Marinate meat, prunes, wine, garlic, lemon rind and juice, 2 tbsps oil and the cinnamon overnight.
Remove meat and prunes - heat remaining oil in a large pan and add the onion and bacon and fry for 3-5 mins until brown, then remove. Add meat and fry til brown all over.
Sprinkle over flour and cook for a minute. Gradually stir in marinade and then the stock - bring to boil. Add prunes, onion and bacon to pan and mix well. Season. Simmer for 2 to 2.5 hours. Add jelly and simmer for two more minutes.
This is really rather good! Handed down through generations. (And thanks to that most famous cook Mrs James too!)
On to less important matters... car really will be rolling by the end of the weekend bar any further disasters. Bit more machining to do on the rear hubs, and then hopefully final assembly.
Finally, if anyone ever needs an obscure nut or bolt try Arun Fasteners (see links page). Would be good to see if anyone can find something they do not stock! (having been in there today and picked up a left handed thread 27mm x 2 (fine) thread nut - for the old rear radius/torque arms.)
That's it for now! More updates shortly.
Above from left Dave Flintstone (Sprocket Drilling), Tim Brown (Shock Absorbers), Model A Ward (Fuel Lines), Myself (Keeping Control), G Sud (Radiator Giller in Chief), W Way (Chassis Straightening!), Simon (Carburettor Mounting), B Sud (Radiator Giller 2nd in Command), E Way (Tea Pourer). Absent : J Way (No appologies recieved).
