Venison Sausages Braised in Red Wine.

Venison Sausages Braised in Red Wine - Venison - Recipes - from Delia Online:
Ingredients
450 g venison sausages
275 ml red wine
1 dessertspoon olive oil
225 g diced bacon or pancetta
1 large clove garlic, peeled
225g shallots, peeled
1 level dessertspoon juniper berries
1 level teaspoon chopped fresh thyme
2 bay leaves
175 g medium-sized, open-cap mushrooms
1 heaped teaspoon plain flour
1 rounded teaspoon mustard powder
25 g butter, softened
1 rounded tablespoon redcurrant jelly
salt and freshly milled black pepper

Method
Heat the oil in the casserole then, with the heat at medium, brown the sausages evenly all over, taking care not to split the skins by turning them over too soon.
Next, using a slotted spoon, transfer them to a plate while you brown the diced bacon along with the garlic and shallots.

Now crush the juniper berries very slightly without breaking them – just enough to release their flavour.

Return the sausages to the casserole, pour in the wine and add the berries, then thyme and bay leaves.
Now season lightly, bring it all up to a gentle simmer, put a lid on the casserole, turn the heat as low as possible and let it all simmer gently for 30 minutes.

After that, add the mushrooms, stirring them in well, then leave everything to cook gently for a further 20 minutes – this time without the lid so the liquid reduces slightly.

To finish off, remove the sausages and vegetables to a warm serving dish, mix the flour and the mustard powder with the softened butter until you have a smooth paste and whisk this, a little at a time, into the casserole.

Let everything bubble for a few more minutes, then take the casserole off the heat, return the sausages to the casserole, whisk in the redcurrant jelly – and it's ready to serve.
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Ten steps to jam-making.

Ten steps to jam-making - from Delia Online:
" Don’t worry about any scum that rises to the surface while the jam is boiling – if you keep skimming it off, you’ll finish with no jam at all!
Instead, wait until you have a set, then remove the jam from the heat and stir in a small lump of butter, which will disperse the scum.

"Very soft-set jam can get away with being called a 'conserve'," said Kat, "but even a conserve needs to be able to hold its shape."
Hannah's advice: use jam sugar with added pectin.
If that seems to be a cop out, add lemon juice (about half a lemon per pound/ 500g of fruit) or some high-pectin fruit: gooseberries, redcurrants or cooking apple.
And stick to slightly underripe, or only just ripe, fruit: it's naturally higher in pectin than very ripe fruit.
Sugar is another area of confusion.
The finer the sugar the more impurities lurk, causing scum in jam. So, for the brightest jams and jewel-clear jellies, coarse-grained "preserving sugar" is best.
Granulated sugar will do, but the jam will need extra skimming.
Caster sugar is too fine, and makes murky jams.
"Jam sugar" is granulated sugar with extra pectin, great for less-than-confident jam makers.
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Овсяный коржик. Flapjacks.

Flapjack, или по-русски овсяный коржик, делается из овсяных хлопьев, которые не столь калорийны по сравнению с мукой - основой большинства кондитерских блюд.

"Come, thou shant go home, and we'll have flesh for holidays, fish for fasting-days, and moreo'er puddings and flap-jacks, and thou shalt be welcome."
Shakespeare refers to flapjack in Pericles, Prince of Tyre.
Flapjacks - Sweet - Recipes - from Delia Online
-"геркулес" - 225 г
-масло сливочное - 175 г
-сахар коричневый - 110 г
-"Золотой сироп" - 1 столовая ложка
-щепотка соли
"Золотой сироп" в домашних условиях при выпечке хлебобулочных изделий можно заменить таким же количеством светлой патоки, густым сахарным сиропом, жидким медом.
Метод:
Соль, сахар, масло и золотой сироп вместе нагреть, пока масло не расплавится.
Затем снять кастрюлю с огня и добавить "геркулес".
Выложить массу в форму 20Х20 см.
Нагреть духовку до температуры 150°C и выпекать 20 минут. (Электрическая духовка с вентилятором.)
Дать остыть 10 минут и разрезать на продолговатые прямоугольники.
Хранить в герметичном контейнере.