Comments on: Boozy Damson and Venison Casserole

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By: Hester

Hester — Sun, 04 Dec 2011 18:57:45 +0000

I love to idea of this recipe, but I made damson brandy this year (highly recommended and it only takes three months to be ready) so I don’t have any gin-soaked damsons. I have gin-soaked sloes though: do you think it would work with those?

By: Lorenzo Herscher

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By: Ros

Ros — Mon, 14 May 2007 17:52:21 +0000

I don’t think I’ve had damsons before but, if they’re boozy, they’ve got to be good.
I love venison. Have you tried venison shanks before? I tried them for the first time this week and they were great marinated and slowcooked. I used a really similar recipe to yours minus the damsons and with added ruby port.

By: Sophie

Sophie — Fri, 27 Apr 2007 22:29:13 +0000

Hi Sam – thanks for organising, you’ve done an amazing job going round all 65 entries (I hope we showed ’em!)
Mathias – I’m glad it’s not just me thinking 100 miles sounds like a long way :-)
Freya – I thought this would be a bit of a niche recipe but I knew somebody somewhere must have some leftover sloe or damson fruit!

By: Freya

Freya — Tue, 24 Apr 2007 13:49:34 +0000

I made sloe gin for the first time last year and I still have a large bag of those dry berries frozen. I love the look of the damsons with the venison! Delicious!

By: Mathias

Mathias — Mon, 23 Apr 2007 18:45:39 +0000

dito on the “local eating” here in Germany (although its’s larger than Britain).
I nearly drowned laughing when I read about the definition of “local” in the US in TIME while lying in the bathtub. Especially the comment that California was the only place in the world where good all-local cuisine was possible seemed arrogant and ignorant to me.(Again: no offense intended and I’m quoting from my memory, so if I got a fact wrong, sorry)

By: sam

sam — Mon, 23 Apr 2007 04:26:41 +0000

I love sloe gin – I knew someone who used to make it and I loved it. Sadly he died some years ago. I never tried the damson version, though, it sounds great to me. Thanks for sharing your eating local views too, it always makes me laught that 100 miles seems so large compared to what might be considered local in the UK – I guess everything is just so much more spread out here.
thanks for joining in Fish & Quips
sam