by admin | Nov 10, 2020 | Uncategorized
Makes around 10 pies Ingredients Shoulder of Fallow venison – dicedPinch of salt and pepperA knob of butter for frying the chunksReadymade suet pastry – for the topReadymade shortcrust pastry – for the baseBaby onions – dicedCarrots –...
by admin | Nov 10, 2020 | Season 1
Note: The portions of meat used in this recipe are a movable feast and very dependent on the size of your baking tin. I always use a standard 4×8 inch bread loaf tin, non-stick, and about 3 inches deep with tapered outsides to give a nice shape to the Terrine and...
by admin | Nov 10, 2020 | Season 1
Venison T-bones Ingredients 1 shallot1 clove garlic1 bunch of coriander/cilantro (handful per person)1 bunch of parsley (handful per person)1 red chili2 tbsp extra virgin olive oil per person (or more if you like)A generous pinch of sea salt (or two – to your taste,...
by admin | Nov 10, 2020 | Season 1
Ingredients Equal amounts of Ground Pork and Ground Venison (about a handful of each per egg, as eggs vary in size the best rule of thumb is to get about ½ inch of meat evenly coated around the egg)A pinch or two of Sea SaltA pinch or two of White PepperSoft boiled...
by admin | Nov 10, 2020 | Season 1
Ingredients (serves 2): 1 rack of venison (or lamb works as well)1 tsp of sunflower oil for frying1 tbsp of olive oil for the pea purée9 oz frozen peas4 oz crème fraîcheA sprig of mint (about 5 leaves the size of your thumbnail) Method 1. Fry the rack in a very hot...
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