by admin | Jan 4, 2021 | Season 2
Ingredients 1 Woodcock4 anchovyOlive Oil1 Diced Onion3 garlic clovestwo diced red pepperscouple of handfuls of diced celerybouquet of thyme and rosemarya tin of tomato passataa splash of white winea dash of chilli sauce for the salt paste; Flour (enough to make a ring...
by admin | Jan 4, 2021 | Season 2
Marinade 2 shoulders of Muntjac in 1 tbs sea salt, 1 lemon juice a handful of rosemary and olive oil CharGrill them to a crust on the BBQ 1 lemon sliced and diceda handful of bashed garlic cloves1 large onion finely diced2 sticks of celery, finely diced2 tins of...
by admin | Jan 4, 2021 | Season 2
Rolled Venison flank with garden herbs The flanks are an amzing muscle – really tough until slow cooked but packed with flavour. I urge you to try this, its so much better han grinding this great piece of meat. Start with a good handful of sage and rosemary – blitzed...
by admin | Jan 4, 2021 | Season 2
Wild venison Schnitzel with aioli. This is such a simple lovely thing to do with some leg steaks off a deer, and make a little go a long way… Ingredients ½ inch thick leg steaks – beaten flat to twice the size, creating an escallop1 lemons zestA handful of...
by admin | Jan 4, 2021 | Season 2
This lovely little recipe is delicious and uses the offal from a wild goose. Ingredients Goose heart and liver – diceda handful of diced onion –a handful of potatoa handful of mushrooma hand full of roasted chestnuta handful of smoked diced bacona knob of...
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