@*Dawny* wrote:
@pete wrote:
@esmeralda wrote:
I always have to watch wildlife programmes with my finger on the button ready to switch channels as soon as there’s a hint of a leopard burying its face in a zebra’s gizzards!
first remove the zebra’s gizzards and stuff the cavity with sage and onion
Sorry but that made me titter :lol:
Ingredients – Serves 4
2 tablespoons black peppercorns, cracked to a medium grind
2 tablespoons pink peppercorns, cracked to a medium grind
1 tablespoon salt
4 8oz Zebra Steaks
Red Wine-Shallot Marmalade:
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 tablespoon brown sugar
2 cups shallot, peeled and sliced 1/8-inch thick
2 cups red wine
1 tablespoon chopped fresh thyme
Salt and pepper
Method
Combine the ground peppercorns and salt and liberally coat the zebra steaks.
In a heavy-bottomed saucepan on medium-high heat melt the butter with the oil and sugar. Add the shallots and caramelize them for 10 minutes. Add the wine, turn down the heat to a simmer and reduce liquid to ¼ of its original amount. Remove from heat. Add thyme and season.
On a hot grill, cook the steaks to the desired doneness.
To serve, top each of the steaks with a spoonful of the shallot marmalade. The marmalade can be hot, warm or room temperature.
can e mail ya that if ya like Dawny :lol: