by admin | Jan 28, 2022 | Wild Game Masterclass Season 1
This is a wonderful warming dish using a much underused cut – the shank. Ingredients 4 deer shanks – frozenOlive oil- 4 fl oz2 carrots2 sticks celery1 onion4 cloves garlic1 leek1.5 lb of heritage tomatoes1 can of passataRosemary stalk1 cup beef stock For the Polenta 1...
by admin | Jan 6, 2022 | Wild Game Masterclass Season 1
Pavè of wild venison with dirty mash, bone marrow and peppercorn sauce: First make your mash – Bake 6 large Yukon Gold or similar potatoes in the oven until well baked. Spoon the contents of the spuds into a sieve one by one and push the potato through with a plastic...
by admin | Jan 3, 2022 | Wild Game Masterclass Season 1
Ok – this is a big one. But it is incredibly impressive, satisfying and cuts into at least 20 good slices, and will last 10 days in the fridge. It also uses junky cuts of venison so no need to use those prime backstraps and hams. It very easy to do, just follow the...
by admin | Jan 3, 2022 | Wild Game Masterclass Season 1
This is one of my absolute favourite ingredients! The Humble rabbit is truly a marvel – delicious white meat that can be prepared in several delicious ways. For this you will need to harvest 3 plump rabbits. Make sure to shoot them humanely in the head so as not to...
by admin | Dec 21, 2021 | Wild Game Masterclass Season 1
This dish is all about the bird – and a wonderful technique for keeping the famously dry bird super juicy! Ingredients: 2 Hen pheasants, though cock birds work fine too.3 litres light chicken stock30 g or 1 oz saltChicken Schmaltz (chicken fat)Butter for bastingHoney1...
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