I made this as a side dish for roast venison, and while it was extremely delicious -- we all loved it, and thought it went well with roast meat -- it didn't turn out properly. I melted some butter in a cast iron pan, sauted a finely chopped onion in the butter till soft, then added the oats which were supposed to suck up the butter & become plump and stick together slightly (conjecture, here, since I've never eaten it before & am going on what I have read online & the photo in the cookbook). Instead the oats stayed mostly dry, and gradually browned as they became toasted in the pan. Delicious, but a pile of oats on your plate is kind of hard to eat.
Was my mistake using cast iron? I wondered if maybe it had absorbed a lot of the fat before the oats ever had a chance to do so. Or should I have used a different type of oats (not rolled oats, but groats or quick oats?)
Thanks in advance for your help.
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