by admin | Nov 10, 2020 | Season 1
Ingredients Venison Saddle, wholeSalt and Pepper to taste4 tbsp Olive Oil Method 1. Season the venison saddle well with salt and pepper and olive oil2. Slow cook at 200F for 2 hours (save any drippings as they can be combined with your venison trimmings and a...
by admin | Nov 10, 2020 | Season 1
Ingredients 1 rack of Venison (trimmed to your liking)1/2 lb Unsalted Butter1 tbsp Sea Salt2 cups Red Wine or Red Grape JuicePepper to taste Method 1. Season venison well with sea salt and your desired amount of pepper2. Melt butter on high heat3. Fry the...
by admin | Nov 10, 2020 | Season 1
Ingredients - 1 Rabbit – skinned and de-boned- 1 Shallot, finely chopped- 2 tbsp Olive Oil- A generous knob of butter- A sprig of Rosemary- Salt and Pepper to your taste- A handful of capers- 1 lemon- A glug of Fino Sherry (my measurement of a ‘glug’ is: slightly...
by admin | Nov 10, 2020 | Season 1
Ingredients 1 Loaf of good crusty Sourdough BreadA knob of butter for fryingEnough Confit Rabbit to fill your Cubanos (toasted sandwich)A handful off parsleyA sprig of sage (4 or 5 leaves per sandwich)1 lemonA handful of your favorite Grated Hard cheese (per...
by admin | Nov 10, 2020 | Season 1
Note – this recipe for pickling liquid will be enough to pickle and pack about 1lb of fresh wet (green) walnuts. It’s difficult to be precise as all nuts and your chosen jars vary in size – but the rule of thumb is: you need enough pickling liquid to float the nuts as...
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