by admin | Dec 15, 2021 | Wild Game Masterclass Season 1
This is a magnificent pie uses a much underused cut of venison – the fore shank or shoulder shank. You don’t have to use Oysters, but it is a very medieval tradition in the UK and one I wanted to try. It’s delicious and dated back to when oysters were cheaper than...
by admin | Dec 13, 2021 | Season 3
Ingredients 3lb / 1.5 kg of diced venison2 large onions diced4 inches of grated ginger1 tbls of ground cumin1 tbls of ground coriander1 tin of 400g chopped tomatoes500ml Beef stock3 x garlic cloves grated1 can of chick peas or white beans2 red chillies’ diced1...
by admin | Nov 29, 2021 | Season 3
Ingredients – Boned stuffed turkey thigh with seared breast and chunky ratatouille. 1 good sized turkey – skin onFor the marinaded breasts:6 cloves garlic2 sprigs rosemary2 sprigs oregano½ pint good olive oilJuice and zest 1 lemonSalt and pepper to taste For the...
by admin | Nov 29, 2021 | Season 3
Ingredients – Duck Orange 4xWild Duck BreastsSprig of RosemarySprig of lemon grassOrange ZestGinger3 Star AnisesOrange JuiceHoneyWhole orange2 ShallotsSoya SauceCointreau /grand marnier to Flambée Method – Cooking Duck Remove the breasts away from...
by admin | Nov 29, 2021 | Season 3
Ingredients Red PepperLemon PeelGarlicThymeBay LeavesOlive OilButterflied Partridge Method Partridge Spatch Cock. Cut and finely chop red pepper and garlic, adding it to a bowl.Carve off the peel to a lemon into the bowlPick the leaves off a bunch of thyme.Adding bay...
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