Well I did. Try the recipe that is, not replace the beef with mutton yet.
It was rather good. Followed not quite exactly with the exceptions being using chuck rather than rump steak, adding half a dozen juniper berries to the marinade, using smoked bacon instead of pancetta and unsalted rather than salted butter.
With the quanbreasties as given it was very generous for two as I did sprouts, roaster parsnips and new potatoes to go with. The original recipe suggests buttery mash.
500g rump or braising steak in 3-4cm pieces 300ml red wine 2 garlic cloves, crushed 2 cinnamon sticks 6 bay leaves 70g cubed pancetta 30g salted butter 6 small shallots, peeled, whole 12 baby carrots whole or 3 large carrots in batons 8 prunes 1 tbsp plain flour 300ml beef stock
Put meat, wine, garlic, cinnamon and bay in a bowl, cover and leave overnight in the fridge.
Drain and save the marinade
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Fry pancetta in a cbutterole until it starts to brown. Add half the butter, the shallots, prunes, and the bay and cinnamon from the marinade. SautŽ until shallots and carrots begin to brown.
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In another pan brown the meat in the remaining butter. Add to the cbutterole. Add the flour and stir. Add the marinade and bring to the boil. Add the stock and bring back to the boil. Cover and put into the oven for 1 hr 20 mins. Stand for 20 mins.
I was trying the dish for the first time but normally wouldn't have bothered with all the fuss for a weekday meal. But it'll certainly do for expected guests. The recipe says in scaling up add 20 mins more in the oven each time you double the quanbreasties.
Matthew
