Not exact matches
Over a medium -
low heat, put the onions and garlic
in a
pan, mix with some olive oil, cover and
leave for 10 - 15 minutes to sweat out until soft.
Leave the bacon grease
in the
pan and cook the venison, onions, celery and bell pepper
over medium to
low heat.
Meanwhile, strip
leaves from rosemary sprigs and cook with garlic and oil
in a small saucepan
over medium -
low heat, swirling
pan occasionally, until garlic is golden, about 3 minutes.
Melted 2oz unsalted butter
in a
pan over a
low heat with 5oz 85 % dark chocolate and
left to cool slightly.
Warm the coconut milk with the peppercorns and remaining bay
leaves in a medium
pan over low heat — you don't want it to boil, so keep a close eye.
Meanwhile,
in a large
pan over medium -
low heat, gently warm 2 tablespoons ghee / oil with a few fresh sage
leaves.
Put the sugar
in a small, heavy - based
pan with one tablespoon of water and
leave over a
low heat until the sugar has completely dissolved.
Return the mixture to the
pan and cook
over medium -
low heat, whisking constantly, until the whisk
leaves lines
in the custard.