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This healthy, fast and easy to make baked scone cake recipe makes a great breakfast, lunch or dinner side dish, desert, or main course for all ages. This recipe serves 4 and is a thirty minute meal.
INGREDIENTS:
1 large and thick round unsweetened scone
1 cup roast venison leftovers, strips
1/2 cup port
1 cup thick cream
1/2 cup chestnuts, shelled and chopped
1/2 cup redcurrant sauce
1/4 tsp. juniper berries, crushed
1 cup cooked new potatoes, sliced
METHOD:
Preheat oven to 400 F (200 C). Marinate venison strips in port for 1/2 hour, drain and set aside. Using a food processor, blend cream, chestnuts, redcurrant sauce and juniper berries until smooth.
Cut scone in half horizontally. Spoon on chestnut mixture and spread across evenly like filling a cake. Put on the new potato slices and then a final layer of venison strips.
Press on scone lid, firmly, but gently. Wrap in foil and bake for 20 minutes until hot. Serve hot or cold with a light salad and soft rolls for a quick dinner.
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