by admin | Jan 4, 2021 | Season 2
With Rustic Potatoes Serves 4 Ingredients 1 shoulder of roe, on the boneA baking tray full of Maris Peer potatoesA bulb of garlicHalf a dozen sprigs of rosemaryHalf a dozen sprigs of thymeOlive oilBlack pepperRock saltGrilled spices (ground paprika, white pepper,...
by admin | Jan 4, 2021 | Season 2
For this lovely pie you will need 1 diced shoulder of Fallow or any other venison (the Fallow is a tad smaller than your average Whitetail) You should get about 10 pies but obviously the number will depend on the dimensions of your pie dishes. Alternatively make 1...
by admin | Jan 4, 2021 | Season 2
Ingredients: Wellington 500g puff pastry (pre-rolled puff pastry will work fine)500g chestnut mushrooms – washed and dried2 glove of garlic10g picked thyme leaves80ml madeira1 shallot (finely diced)150ml double creamfallow deer short saddle loinsliced Parma ham...
by admin | Jan 4, 2021 | Season 2
With dirty mash and creamed spiniach This fallow pie is a truly British delight – rich, dark and super tasty. Imagine a big steaming bowl of slippery, tender chunks of wild Cotswold fallow deer shoulder, cooked ever so slowly until the meat almost comes apart....
by admin | Jan 4, 2021 | Season 2
Ingredients 12 very large eggs350ml (12 fl oz) distilled cider vinegar350ml (12 fl oz) water1 tablespoon pickling spice1 clove garlic, crushed1 bay leafbig Jars Method Step1 Place eggs in a saucepan and cover with cold water. Bring water to the boil and immediately...
by admin | Jan 4, 2021 | Season 2
Ingredients Venison tenderloinssaltolive oil for the dressing;1 dsp soy sauce1 dsp ginger1 dsp lemon juice1 dsp mirin3 dsp cilantro stalks chopped Method Step 1 rub the tenderloins with oil and sprinkle with saltcook them on the stone base of a wood fired oven – this...
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