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...
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...
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