Hills of Erin Hunters Casserole
Source of Recipe
Lee Leaderhause, chef, Fox & Hounds
List of Ingredients
3/4 cup oil rendered from cooking beef (vegetable oil can be substituted)
1 pound beef tenderloin tips
2 1/2 pounds sliced white mushrooms
12 green onions, about, sliced using white and green parts
3 quarts au jus (see recipe)
1 tablespoon onion powder
1 tablespoon freshly chopped garlic
1 quart red cooking wine
Pinch of powdered bay leaf (see note)
2 tablespoons melted butter mixed with 2 tablespoons flour to make roux
3 to 4 drops caramel coloring (see note)
3/4 pound chicken livers
Flour to dredge livers
1 cup vegetable oil to fry livers
Potatoes for Hunters (see recipe)
Recipe
In heavy bottomed pot, heat beef fat or oil. Add tips and brown. Add mushrooms, onions, au jus, onion powder, garlic, wine and bay leaf powder. Simmer until meat is tender, 30 to 45 minutes. Adjust texture of sauce by adding roux, a little at a time. Cook roux 3 to 5 minutes over medium heat until sauce is consistency of medium-thick gravy. Adjust color with caramel coloring. Sauce should be a rich dark brown color.
Dredge livers in flour. Heat 1 cup vegetable oil in a 10 to 12 inch skillet until very hot. Add flour dredged livers to pan and fry until almost done. Set aside to drain.
To assemble: Divide livers among three15-to-18-ounce casserole dishes. Cover livers with tips, then add sauce, bringing it to edges of bowls. Reserve any excess gravy.
Prepare potatoes and pipe a potato border around edges of dishes with pastry bag fitted with star tip. Be sure potatoes seal edges of dish. If you do not have pastry bag, use spoon to create a potato border. Put any excess gravy in center of casseroles.
Bake in preheated 350-degree oven 15 to 20 minutes or until bubbling occurs or potatoes are golden brown. Makes 3 very large servings (could easily make 6 servings).
Note: Powdered bay leaf and caramel coloring are available at spice stores and at some supermarkets.
Au jus:
2 quarts homemade beef stock made from beef bones
2 quarts homemade vegetable stock
1/4 cup cup onion powder
1/4 cup granulated garlic powders
1 tablespoon bay leaf powder (see note)
1/2 cup Worcestershire sauce
1 tablespoon celery salt
1/2 teaspoon fresh black pepper
1/2 cup beef base
1 cup red cooking wine
1/8 cup caramel coloring
Seasoning salt to taste
Combine all ingredients except seasoning salt and simmer 30 minutes, removing foam occasionally. Adjust flavoring with seasoning salt. Use 3 quarts to make casserole. Remaining quart or so of broth can be frozen and used later to make soups or stews.
Note: Powdered bay leaf is available at spice stores.
Potatoes for Hunters:
2 quarts boiling water
1 cup (2 sticks) butter
2 teaspoons seasoning salt
2 teaspoons onion powder
1 teaspoon garlic powder
1/8 teaspoon ground nutmeg
1/8 teaspoon white pepper
4 cups instant mashed potato powder
Combine all ingredients except potato powder and bring to hard boil. Add potato powder gradually and mix until thickened.
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