Sika Ishiaki

Ingredients

• Tenderloins of Sika venison
• Salt
• Olive oil

Dressing:

• 1 dsp soy sauce
• 1 dsp ginger
• 1 dsp lemon juice
• 1 dsp mirin
• 3 dsp cilantro stalks chopped

Method

1. Rub the tenderloins with oil and sprinkle with salt
2. Cook them on the stone base of a wood fired oven – this needs to be quick, turning each loin after 30 seconds or so
3. Bash all the dressing ingredients together in a pestle and mortar
4. Slice the loin thinly and drizzle with the dressing – allowing 5 mins to marinade before you tuck in!

Rabbit Pasty

Ingedients:

• One rabbit, skinned and prepared
• Vacuum packing
• Goose fat
• Lemon zest
• Sprig of rosemary
• One bashed garlic clove
• Puff pastry – ready made
• One egg – for egg wash

Filling:

• 1 sliced onion
• a handful of diced potato
• a knob of butter
• 1 leek – chopped fine
• a dollop of crème fresh
• a big spoonful of Dijon mustard
• salt and pepper to taste
• a glug of cider
• a handful of chopped sage

Method