by admin | Jan 4, 2021 | Season 2
Rolled Venison flank with garden herbs The flanks are an amzing muscle – really tough until slow cooked but packed with flavour. I urge you to try this, its so much better han grinding this great piece of meat. Start with a good handful of sage and rosemary – blitzed...
by admin | Jan 4, 2021 | Season 2
Wild venison Schnitzel with aioli. This is such a simple lovely thing to do with some leg steaks off a deer, and make a little go a long way… Ingredients ½ inch thick leg steaks – beaten flat to twice the size, creating an escallop1 lemons zestA handful of...
by admin | Jan 4, 2021 | Season 2
This lovely little recipe is delicious and uses the offal from a wild goose. Ingredients Goose heart and liver – diceda handful of diced onion –a handful of potatoa handful of mushrooma hand full of roasted chestnuta handful of smoked diced bacona knob of...
by admin | Jan 4, 2021 | Season 2
Ingredients 5lb shoulder meat from red deer5lb of pork shoulder – nice and fattyMince the meat twice on a medium settingAdd 2lb of lardo diced ( cured Italian back fat of pork. I dice it then freeze the dice on trays – stops it mushing during the cooking...
by admin | Jan 4, 2021 | Season 2
Ingredients For the pancake: 1 egg, ½ lb flour – enough milk to make a thick battersalt and pepperadd the cooked cornfry each pancake til golden For the plum sauce; ¼ cup of wateradd a thumb of grated ginger½ cup of dark soy1 hot chilli (to your taste)1lb of chopped...
by admin | Jan 4, 2021 | Season 2
Woodpigeon, bacon and black pudding salad – this is a perennial favourite at the restaurants, and is a stunning combo of flavours and textures. Ingredients 2 pigeon breasts2 tbsp smoked streaky baconA handful of crumbled black pudding.A mix of chicory, watercress and...
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