If I don’t receive your subscription by the end of May I will send you an email reminder. I’m a volunteer with a day job and it’s always nice to have prompt renewals without repeated appeals. Many thanks.
Wayne MacGregor Parker
Notice to members of CGS - Please Join the SCIO
(reprinted from clangregor.com/join-the-scio)
The latest Newsletter ( No. 91 Winter 2020 ) contains an article about our change to a Scottish Charitable Incorporated Organisation (Clan Gregor Society SCIO).
The article explains that automatic transfer of membership from the current Society to the SCIO is not possible. Each member of the Society must apply for membership of the SCIO, using the form included with the newsletter or via the pdf version at the link below. The validity of membership subscriptions will be carried over, so the only thing CGS members need to do is submit the application form. It is essential for everyone to complete the form.
After becoming a member of the SCIO, and while the current Clan Gregor Society remains in existence, each member will be a member of both organisations.
The form gives the essential information required for the new members’ register and the consent required by UK data protection legislation for the SCIO to use your personal data for the purposes stated. It also has two optional fields. One is to give a mobile telephone / cellphone number to provide another way of contacting you. The other is to give your occupation or qualification to indicate what particular help you might be able to provide to the SCIO.
Please type your name in the box after “Signed”, as this is acceptable in an electronic application. Thank you.
MacGregor’s Venison Collops
(adapted from Mary MacGregor’s Scottish Cook Book)
- Small-medium venison roast sliced in ½” thick slabs
- Large onion sliced
- 6 mushrooms sliced
- 2 Tbls flour with seasoned salt ( I use Old Bay or seasoned salt mix)
- Generous spoonful of bacon grease, butter or lard
- Fresh ground pepper
- ½ cup rich beef stock
- ¼ cup red wine ( I used Dubonnet) and small shot of whisky
- ½ cup bread crumbs and ½ cup oatmeal
In small Dutch oven or covered pot melt grease and lightly sauté onions on stove top. Thoroughly coat meat in seasoned flour mix and place in pan on top of onions. Cook for a couple of minutes or until showing brown on both sides. Put mushrooms on top. Pour in stock and wine. Lightly stir in bread crumbs and oats, leaving meat and onions on the bottom as much as possible.
Cover and place in 350-400 oven. In about 15 mins check on meat, pour in shot of whisky while gently stirring up the contents to mix in the oats and crumbs.
Place back in oven and pull out whenever you feel the meat is properly cooked, usually around 20 minutes for me for rare to medium rare.
Recipe calls for placing meat and gravy over hot buttered mash potatoes and serve with green vegetables. We really liked placing on top of Wild rice cooked with pinch of rosemary and Old Bay/seasoned salt.
Recipe calls for serving with Rowan/currant jelly.
Moose or beef can be substituted for venison. This recipe is a bonnie treat!
Wayne MacGregor Parker